Candlenut. A round, waxy oil nut from Indonesia, they are rather similar to macadamias and can be substituted for them. They are roasted and crushed and then added to soups and curries to give texture and richness. They should always be cooked, as they are mildly toxic when raw.
Bite-sized crispy cups filled with minced pork or shrimp and bean sprouts, often served as a taster with drinks.
Greater galangal. The rhizome of a plant of the ginger family, although it is smaller and more shrivelled. It has more translucent, flesh-coloured skin than the rhizome of ginger. It is peeled and grated or thinly sliced and used in the same way that fresh ginger is used, but has a slightly more complex flavour reminiscent of camphor. Greater galangal resembles a cross between ginger and pepper; lesser galangal is more pungent, with cardamom and eucalyptus flavours, whilst kempferia is the strongest.
