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Lilly Buds Dried (Lily Buds or Flowers) -     5 oz
Manufacturer: Chinese / CHFV183 - 5 oz

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Lilly Buds Dried (Lily Buds or Flowers)

Lilly Buds Dried or Dried Lily Buds or Flowers


Reordered. . .
Waiting for new stock.

Dried lily buds are yellow-gold in color, with a musky or earthy taste. Two dishes featuring lily buds are Muxi Pork, a stir-fried dish, and Hot and Sour Soup.

The unopened flower buds of orange and yellow day lillies. At certain times of year, you may find fresh lily buds in Asian produce markets, with bright golden petals tightly folded above an emerald green calyx. They are delicious stir-fried with minced pork and flavoured with garlic, black pepper and fish sauce. Lily buds are known as 'golden needles' because of their original colour, though once dried they fade to a pale brown. Popular with Buddhists and other vegetarians, they add a distinctive, earthy flavour to a dish.

The long, slender dried buds of the day lily are sold in packets and will keep well if stored airtight. Store in a jar with a tight-fitting lid, away from the light. Before adding to a dish, soak in warm water for 20-30 minutes. Trim soaked buds of hard stem tips then either tie each in a knot, shred by tearing, or cut across in halves.

Other Languages:
China: kim chiam, chin cheng tsai
Japan: kanzou
Korea: pet kup julgi
Thailand: dok mai chin
Vietnam: kim cham


Thai Soup with Lily Buds - Serves 4
60 g/2 oz bean thread vermicelli
20 dried lily buds
6 dried shiitake mushrooms
300 g/10 oz raw prawns
2 tablespoons peanut oil
1 onion, thinly sliced
2 tablespoons Thai pepper-coriander paste
2 tablespoons fish sauce
1 teaspoon sugar
1 egg, slightly beaten
2 spring onions (scallions), sliced

Drop vermicelli into boiling water and boil for 10 minutes. Drain. Soak lily buds and mushrooms in hot water for 30 minutes. Cut off and discard mushroom stems and hard ends of lily buds. Tie the buds in a knot, or cut in half so they are bite-sized. Cut noodles into short lengths.

Shell and devein prawns. Rinse heads and shells, drain, and use for making stock. Heat 1 tablespoon oil in a pan, when very hot add the shells and fry on high heat until they have turned red. Add 1 litre (2 pints) hot water, cover and boil for 20 minutes. Strain stock, discard shells.

Heat remaining tablespoon of oil and fry the onion until soft. Add pepper and coriander paste and stir over gentle heat for 2 minutes. Add prawns and fry, stirring, until they change colour. Add stock, lily buds, mushrooms and vermicelli and bring soup to the boil. Simmer 5 minutes, stir in fish sauce and sugar. Taste and add more salt if necessary. Pour egg slowly into the boiling soup, stirring so it forms shreds. Sprinkle with spring onions and serve.

Stir-Fried Lily Buds with Pork - Serves 2
200 g/7 oz fresh lily buds
1 tablespoon peanut oil
1 teaspoon finely chopped garlic
3 tablespoons chopped coriander including root
125 g/4 oz minced pork
1/2 teaspoon ground black pepper
1 tablespoon fish sauce
1 teaspoon palm or brown sugar
2 tablespoons roasted, crushed peanuts

Wash lily buds and remove the green calyx from each. Heat peanut oil in a wok and fry the garlic and coriander root on low heat, stirring, until fragrant. Add pork, raise heat and stir-fry until no longer pink. Add lily buds and continue to toss and fry for 2 minutes. Add pepper, fish sauce, sugar and a splash of water, cover and simmer for 3 minutes. Sprinkle with crushed peanuts and serve with steamed rice.

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