Mango, ManggaFeb 03 2014
There are many different types of mango, from egg-sized mangoes, mangga telur, to mangoes the size of a small papaya, known as mangga kwini and used extensively for drinks, salads and desserts. The green unripe mango is great in salad.
To peel, stand the ripe mango on its end and slice vertically two centimeters on either side of the stalk. Discard the centre piece with the stone. You can now scoop the mango from its skin with a spoon, or eat it directly from the skin.
Mangosteen, ManggisFeb 06 2014
The mangosteen has sweet white flesh enclosed in a thick reddish-brown skin. It is a relative of the lychee family and is delicious in salads. If you cannot find it, use tinned lychees instead.
Mint Leaf, Daun MinFeb 06 2014
Spearmint is a Manadonese flavour of my grandmother’s era, seldom used in nowadays cooking in Manado – I have chosen its likely aroma as an addition for many of the recipes in this book.
Mung Bean, Kacang HijauFeb 06 2014
Mung beans are commonly used throughout South Asia in soups and ice cream.