Glossary W
White butter refers to one of Mongolia's dairy products. There are two (2) ways to make White butter, one to put the liquid butter into cheese cloth sack made of a course cloth. This is hung until all the liquid is removed sometimes stirring it, and as they do the Liquid butter until the solids separate from the liquid. Another way is to stir sour, yeast fermented milk into it to separate the white butter from the liquid. This does need stirring several thousands times, so Mongolians say.
White Prawn (Penaeus Indicus) is a variety of Shrimp used in most Asian cuisine/cooking. It is known by its market name Chaka (Bangladesh) and they are commonly known by country as:
Australia: Banana prawn; Indian banana prawn; Red-legged
banana prawn
Germany: Hauptmannsgarnele
India: Jinga; Naran; Chapda chingri; Vella chemeen
Japan: Indo-ebi
Pakistan: Jaira; Jiaro
Iran: Banana Shrimp
U.S.A.: Indian white shrimp
Whitloof refers to the Flemish name for the variety of chicory from which the famed Belgian endive was developed.
Wickson Japanese Plum (Prunus salicina "Wickson") refers to a Japanese-type plum. The Wickson plum is a large, heart-shaped, greenish yellow fruit that is firm and very sweet. It is very popular for fresh eating.
Other Attributes
• Sub-acid flavor
• Sweet
• Very juicy
Uses
• Cooking or baking
• Canning or freezing
• High dessert quality