vocabulary

But one of many variations I loved essentially the most was at a Manado, Sulawesi restaurant, where they sautéed papaya leaves with papaya flowers. They tasted bitter and floral, which I thoroughly enjoyed. Jengkol beans are eaten in a wide range of methods, and when I’m at home in Thailand, I usually eat them uncooked like a garnishing nut or vegetable. When jengkol beans are cooked, they’re starchy, kind of like potatoes, however with a gummy texture. Woku is each spicy and heavy on the herbs with a definite style of lemon basil, giving the complete dish a refreshing, yet …