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Basmati rice:
a high-quality variety,
very aromatic when cooked.
Long grain rice:
remains grainy after
cooking; firm to the bite.
Siam rice (sticky rice):
the grains stick
to each other after cooking. Ideal when
eating with chopsticks.
Wild rice:
not actually rice, but the
seeds of a North American grass. It is
black and is suitable for mixing with
the varieties of rice described above.
Wild rice has a distinct nutty flavor.
Morels:
black mushrooms, usually
dried; soak in liquid overnight.
Tongu mushrooms:
dark brown, usual-
ly dried; soak in warm water for about
10 minutes before using.
Straw mushrooms:
light colored
mushrooms, sold in cans.
Tofu/soybean curd:
a soft cheese-like
product, made from curdled and fer-
mented soy milk.
Wine:
In Asia, wine is usually made
from rice or millet. A dry sherry can be
used as a substitute for rice wine.
The ingredients of Asian cuisine de-
scribed here, and many others, are
available in supermarkets, shopping
centers and department stores, or spe-
cialty shops for Asian products.
Inquire at your local bookstore about
cookbooks for more fondue and Asian
recipes.
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