Fun Facts==Asia Greens and Essential==

11 Jun

Hello  everyone, hope the weather is treating you all well. Today for Fun Fact Asia I will be giving you information and facts about the Greens and Essentials from some of the culinary and cookery from Asia.

I have done many research and digging around to bring you the most updated and info, hope you will find all of this informal.

======================================================

==Soy Sauce==

 

kikkoman japanese soy sauce

kikkoman japanese soy sauce

Traditional soy sauce from Japan is excellent for dipping and cooking. Allot of people prefers Chinese soy sauces, which comes in light and dark varieties,for marinating meats. Dark soy sauce has molasses added to give it a richer color making it good for glazes, and barbeques.

 

varieties of chinese soy sauce

varieties of chinese soy sauce

group of soy sauce

 

Other essentials are Chinese oyster sauce, Japanese sweet rice wine, Japanese rice vinegar, Thai red or green curry paste, coconut milk, Chinese cooking wine, and oyster sauce.

====================================================== 

==Dashi ==

 

Dashi stock

Dashi stock

Dashi is a Japanese stock made with kelp and bonito flakes, is an essential ingredient in authentic Japanese cooking. You can make your own, if you do not have the time.

 

and bonito flakes

and bonito flakes

hon dashi

hon dashi

dashi stock

dashi stock

Use the stock granules(dashi-no-moto) sold in Asian grocery stores. If you buy instant dashi and the instructions turn out to be in Japanese, use the following method:: in a pan, stir 1 heaped teaspoon of granules into 2 cups cold water and bring to a boil.

=======================================================

==Greens== 

A-CHOY(Mak choy)

 

BokChoy

BokChoy

These are very popular in native Taiwan, they are now widely available in Asian grocery stores in the west. Should be consumed as soon as it is purchased.These are perfect for stir-fry, texture is delicate and crisp with a refreshing taste. In Taiwan these are usually flash fried with a bit of oil and garlic

 

AMARANTH

 

burgundy amaranth

burgundy amaranth

Green Amaranth

AMARANTH SEED

AMARANTH SEED

Comes from the family of leaf amarants, this vegetable grows on a slender stem with oval shaped, slightly rough texture leaves grows in clusters. It has a light or dark green leaves or green leaf with deep red veins sometimes known as Ganges amaranth, red armaranth, red saag, or red spinach. When using discard the roots and tough lower stems and was well. It is high in protein,minerals and vitamin C.

 

======================================================= 

 

DAIKON(Lo bak)

 

Daikon

Daikon

Daikon

This tuber comes in different sizes. It can be short and round, long and thin, or medium sized. Usually dikon is white with green stems, or winter variety is green both can be substitute by kohlrabi if eaten cooked or by the common red raddish if eaten raw. A fundamental item in Japanese cooking, it is used both raw and cooked. In china it is almost always eaten cooked. It is also used with napa cabbagein Korea. Remove the skin before cooking or grating.

  

 

KOHLRABI

Kohlrabi

Kohlrabi

 

 

Kohlrabi

Kohlrabi

Although it looks like a root, it is a thickened stem from the cabbage family. Pale green in color with a round base. It does as a taste similar to radish, can be eaten raw or cooked.

  

TAMARID

 

Tamarind

Tamarind

Tamarind Paste

This sticky ripe pod of this plant is highly valued for its sour fruit pulp used to flavor many Asian dishes. Widely used in Filipino and Thai cuisines as an addition to soups, the pulp must be mashed in water, then pressed through a sieve.

====================================================== Food globe

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: