Jackfruit

Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The outside of the compound fruit is green or yellow when ripe. The inside consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to 3/4 inches thick and is white and crisp within. There may be 100 or up to 500 seeds in a single fruit, which are viable for no more than three or four days. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.

▶ 0:43 How to Cut Lemongrass

Lemongrass

Lemongrass, also known as citronella grass, is a reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste. It is the heart or bulb within the base that is used as an ingredient for Southeast Asian recipes. Lemon grass is used to add a citrus-like aroma and flavor to marinades for poultry and fish or as a flavoring for soups, stews, and food dressings. Unless the lemon grass is minced and mixed into the food dish, it is recommended to add larger strips to the dish and then remove before serving, since it does not break up and disappear when cooking. When preparing lemon grass, cut off the root and over half of the upper stalk. Then remove the outer layers of the base remaining to expose the tender inner heart. Lemon grass can be sliced into thin, small disks or minced or crushed to be added to salads and stir fries. When preparing soups, stews and some sauces, cut the stalk into short pieces, several inches in length and cook with other ingredients until done, then remove the lemon grass. When adding as a seasoning to sauces and marinades, lemon grass can be cut into small bits and then minced or ground into a paste to be added into the other ingredients. When fresh lemon grass cannot be found, substitute dried lemon grass or thin strips of lemon peel. For each 8 inch fresh stalk that is required, substitute 1 tablespoon of dried lemon grass or several long strips of lemon peel. If a recipe requires the heart of the lemon grass, take only the bottom 4 to 6 inches of the stalk and peel off the outer leaves until the inner purple ring is exposed.

Fish sauce

Fish sauce is to Southeast Asia what soy sauce is to China and Japan. It is made by taking small fish and drying them in the sun. They are then covered with water and placed in crocks to ferment for up to a year. The liquid that results is salty and also rich in umami. The sauce is filtered and is ready to use for flavoring recipes or making sauces.