Jasmine rice (Thai: ข้าวหอมมะลิ; rtgs: Khao hom mali; Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]; Chinese: 泰国香米; Tàiguó xiāngmǐ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn, results from the rice plant’s natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aromatic compounds dissipate within a few months. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year’s freshly harvested “new crop” of jasmine rice.
Lasagne (singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne", and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.Read More
Cellophane noodles ( also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.Read More
Glutinous rice is a type of Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten. While called sticky, it is not to be confused with the other varieties of Asian rice, which become sticky to one degree or another when cooked.Read More
Khanom chin are fresh rice noodles in Thai cuisine which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through a sieve into boiling water. Khanom in Thai usually refers to desserts, but in a wider sense can denote many things that use any type of flour as its main ingredient.Read More