Just a general question. Maybe Chris can answer? A lot of the recipes in the Asian cookbook have Candlenuts in the ingredient list. I am having trouble finding them- in the meantime, can someone recommend a suitable alternative? I have never tasted them, but if they are used as a thickener in recipes, could I presume that raw cashew nuts are somewhat equivalent? Anyway, I don't want to offend anyone if they are completely unlike cashews but I would really like to cook some of these recipes before I can locate some Candlenuts. Also, I have some pandan essence as opposed to pandan leaves. Would substituting the essence for the pandan leaves be acceptable in the recipes?