Ingredients:
1 kilo tahong (mussels)
1 thumb-size, ginger, minced
1/2 cup butter, softened
1/2 cup finely chopped garlic
1/2 cup chopped parsley or spring onions
salt and pepper
Directions:
1. Place the tahong/halaan and ginger in a pan with enough water to cook them. Cook for 30 minutes then drain.
2. Separate the shells and discard the empty halves. Leave the meat attached to the other half. Set aside.
3. In a bowl, combine the butter, garlic, and chopped parsley.
4. Season with some salt and pepper.
5. Place a teaspoon of the mixture over each mussel meat.
6. Arrange the shells on a baking tray and bake for 15 minutes.
7. Before serving, top with more chopped parsley or spring onions.
The term “Asian cuisine” refers to the dishes from a region known to more than half of the globe’s population. It embodies the cooking traditions coming from parts of Asia such as East Asia (China, Japan, Korea), Southeast Asia (Philippines, Thailand, Vietnam, Malaysia), and South Asia (India, Pakistan). The ingredients can be confusing due to the wide geographic location and different ingredients used from one region to another. An example is lemongrass which is predominantly used in Southeast Asian food but is rarely used in East Asian dishes. Ginger, on the other hand, is a regular ingredient throughout the continent.
1. Opo Squash
Alternate names: Nam tao, bottle gourd, cucuzza squash, calabash, yugao, long squash, bau, Italian edible gourd, New Guinea bean, Tasmania bean, snake gourd, po gua, kwa kwa, upo, dudi
Filipinos call this “Upo”.
Characteristics: This long, smooth-skinned gourd has a mild taste somewhat reminiscent of zucchini. An immature flesh tastes sweet but eventually becomes bitter as it ages. Don’t wait too long before you cook it otherwise it will dry out and become hollow. This squash may have originated in Africa but it is used in European and Southeast Asian cooking in traditional dishes such as the Vietnamese soup canh bau tom and the Italian cunigghiu (salted cod fish), which relies on dried cucuzza. If you can’t find opo squash, use zucchini.
2. Taro Root
Alternate names: Cocoyam, arrow root, kalo, dasheen, sato imo, gabi, patra, woo tau
Filipinos call it “gabi”.
Characteristics: Native to Malaysia, this rough-textured, hairy brown tuber is used in cuisines as varied as Polynesian and Indian. (A close relative, the yautia, is found in African and Caribbean cuisines and is treated like a potato.) Its flavor is somewhat nondescript and bland. Taro root is the perfect conduit for strong flavors. In Hawaii, taro is used to make traditional poi, a gelatinous dish made from steaming and pounding the root into a pulp. In Indian cooking, slices of taro root are seasoned with spices and then fried. And although taro is consumed throughout the year in Chinese cuisine (you can find taro cakes at dim sum), it is especially popular during the Lunar New Year’s celebrations, when you can find taro-filled moon cakes.
3. Lotus Root
Alternate names: Asian lotus, ngau, bhe, renkon
Characteristics: Looking at the beautiful lotus flower floating on the water, you might be surprised to find out that the “roots” are also edible (technically the flower’s stem). The lotus root looks like a chain of giant pods connected to one another. Crunchy, with a tinge of sweetness, the vegetable can be prepared in a variety of ways-fried, sautéed, steamed, boiled-without losing its firmness, making it an ideal snappy texture for dishes such as salads. Although used throughout Asia, the lotus root is closely associated with Chinese cuisine. It is also prized for its unique interior pattern of holes, which add a decorative aspect to a dish.
3. Daikon Radish
Alternate names: Asian or Oriental radish, mooli, moo, lo bok, white radish
Filipinos call it “Labanos”.
Characteristics: This large radish resembles an overgrown carrot without its orange coloring. Look for a daikon radish free of blemishes and not pliable or soft. In Korea, cubed daikon radish is used to make a type of kimchi. It’s great as a palate cleanser because of its mild taste. Japanese serve strings of daikon marinated in vinegar typically accompany sashimi. You can try serving the radish in light salads where its own flavor won’t be shadowed by the other ingredients.
5. Japanese Eggplant
Alternate names: Oriental eggplant, Asian eggplant, Chinese eggplant
Filipinos call it “Talong”.
Characteristics: Meet the longer, thinner-skinned variety of eggplant. It has a more uniform thickness than other eggplant varieties. Eggplants are most often round and bulbous. Japanese eggplants tend to taste sweet and mild but become bitter as they mature. Try to cook them as soon as you purchase them. When choosing an eggplant at the market, look for one that is firm. It should also have a slight give to it when you slightly squeeze it.
Characteristics: This hardy plant looks like a crossbred between celery and a scallion but tastes like neither. This herb is a native to Southeast Asia that imparts a lemony, citrus flavor to dishes. It’s a good idea to use it to flavor foods and not to swallow it. Its woody and thick texture makes it unfavorable in digestion. Look for stalks that are pale at the root ends and green toward the tops. You can bruise the stalks and then remove them before serving to release their aromatic oils. Tom Yum, the quintessential Thai soup, highlights the bright flavor of lemongrass. Lemon grass can also be used to accompany your cup of tea.
Characteristics: This cabbage has a soft, more wrinkled texture than other types. It has a less bitter taste than some varieties. The napa cabbage easily adopts strongly flavored marinades and sauces. The densely packed leaves should be a grassy-green hue. Napa cabbages have a bright white stalk center, with no brown spots or blemishes. In East Asia, the cabbage’s leaves are used in soups and stir-fries. A best dish of Napa cabbage is Korean’s unofficial national dish, Kimchi.
8. Choy Sum
Alternate name: Bok choy sum, yu choy sum, flowering Chinese cabbage
Filipinos call it “Pechay”.
Characteristics: Though this cabbage looks very much like baby bok choy with its gently curving bottom and rounded leaves, its yellow flowers are what set it apart. (By comparison, Chinese broccoli [gai lan] has white flowers and serrated leaves.) The leaves taste more bitter than the stems, but the entire plant is edible. A popular method of preparation is to blanch and then cook the vegetable in oyster sauce, but as with any other dark leafy green, choy sum is also good steamed, stir-fried, or sautéed.
Characteristics: With deep grooves and a bumpy texture, this green melon is unlike most melons known in the Western hemisphere. It lives up to its name when eaten unripe. When given time to ripen, the pulp changes into a lovely reddish hue and it has a sweeter flavor. Grown in tropical regions throughout the world, the melon’s bitterness (due to small amounts of quinine) is an acquired taste. If you cook it, treat it as you would a zucchini. You can also add Bitter melon when making Pinakbet, a traditional Filipino dish, that includes vegetables such bitter melon, eggplant, tomatoes, okra, and string beans.
10. Kumquats
Alternate name: Cumquats
Characteristics: Kumquats are the smallest citrus fruits in the world having its roots in China. About the same size as grapes, they pack an intense flavor both sweet and sour, with an even sweeter skin than its pulp. The fruit is consumed in its wholeness including its skin and pulp. It can also be preserved, candied, or pickled. The size of kumquats are typically eaten and served whole thus make for a lovely visual asset. They’re a popular treat during the Chinese New Year, for symbolizing prosperity and unity. Serve kumquats in a salad or use them to flavor savory foods like meat and poultry, as well as in cocktails. You can switch kumquats for lime.
Characteristics: Galangal’s shape is similar to that of ginger. The difference is that it has a distinct ringed red-orange-brown-colored skin that feels waxy. Its interior is white but later turns brown when exposed to the air. Galangal is more spicy-peppery-pungent than ginger. Cook it as you would ginger-minced, sliced, grated, ground up-and use as flavoring. Galangal is used throughout Southeast Asia in such dishes as Indonesian fried rice (nasi goreng), Malaysian rendang (a currylike meat or poultry dish), and Thai curries.
A regular staple to Filipino dishes is the ever-dependable bulb vegetable which includes onions, garlic, and ramps. Dishes come alive when these members of the lily family contribute aromatic undertones. Onion and garlic prove to be versatile especially when they add punch to salads and salsas in their raw form. The real magic happens when they’re cooked. The light sauté or slow roast tones down their pungent, acrid flavors and coaxes out their natural sweetness.
Bring out the best of bulb vegetables with these tips:
• “Spring” bulb such as scallions and ramps, needs refrigeration.
• “Storage” bulbs are the more typically onionlike or the round, thin-skinned vegetables that can simply be kept out in a dark, dry place.
• Chives are technically related to onions and garlic but are considered to be an herb.
With so many kinds of onions out in the market, it is wise to know each one of them so as to keep them fresh for a long time and to know what each onion is best for.
1. Spanish onion
Characteristics:
This storage onion is relatively mild but not as much as sweet onions. These are round, with a thin, brownish, and papery skin. Spanish onions are the most common type of onion in the United States. They are also available as red and white. When a recipe asks for “an onion,” a Spanish onion is the one to use.
2. Shallots
Alternate names: Gray shallot, Red shallot
Characteristics:
The shallots often looks more like garlic than an onion because of its small, bulbous cluster and thin dry coppery-brown skin. Individual shallot cloves closely resemble oversized garlic cloves with their pointed tapered ends. The only difference is that the shallot possesses a luminescent purple hue. Its flavor is milder than an onion, but its bite is still sharp when uncooked. The French incorporate the shallot into many dishes but it’s also popular throughout Southeast Asian cuisine.
3. White onion
Characteristics:
This storage onion is named for the color of its thin skin and flesh. This is the onion of choice when making Latin and Central American dishes, especially Mexican food, with a taste that’s tangy than sweet or sour.
3. Garlic
Characteristics:
Garlic is sold many ways: whole bulb, already-peeled cloves, pre-sliced, and minced. At the farmers’ market, newly harvested garlic is sometimes sold with the curled green stems still attached to the bulb, the ends of which are called “scapes.” An unpeeled garlic clove doesn’t have a very strong scent, but once the clove’s body has been damaged, a pungent odor is released. To get garlic that’s sweet and fragrant, either sauté or roast it. But be careful not to burn the garlic, which will result in an acrid smell.
4. Pearl onions
Characteristics:
These very small onions are valued for their sweet, delicate flavor and are usually served as an accompaniment. Pearl onions can be creamed, roasted, or glazed. Pickled pearl onions make a great garnish to the classic martini. Better look for frozen pre-peeled pearl onions at your local market to lessen the task of peeling such small onions.
5. Red onion
Alternate name: Purple onion
Characteristics:
The bright reddish-purple skin makes this onion hard to miss. It’s a favorite ingredient in salads. Red onions have the sharpest flavor in the family, so use uncooked red onions sparingly. To soften the taste, chill raw onions in ice water for 20 minutes before serving.
5. Sweet onions
Alternate names: Fresh onion, spring onion, summer onion
Characteristics:
These storage onions are sweet because they have a lower concentration of sulfur allowing the sugar content to stand out. People who like onions but dislike the strong taste, will find sweet onions a good alternative. Some people even consume them raw, like ripe fruit. These don’t keep as well as other storage onions, so try to consume them as soon as possible.
6. Ramps
Alternate names: Tennessee truffles, wild leek, ramson, wild leek, ail des bois
Characteristics:
This North American native spring onion is edible in its whole goodness. Be it from the tops of its lily of the valley like leaves and stems to all the way down to the bulb. When eaten raw, a ramp tastes strong and more like garlic than scallion, but if cooked, its flavor turns mildly sweet. When serving, try to keep the entire plant intact for a lovely presentation.
7. Scallions
Alternate names: Green onion, bunching onion, Chinese onion, Welsh onion
Characteristics:
This spring onion’s flavorful bite makes it a famous ingredient in Asian cooking. Some recipes may call for only the long green hollow leaves or the white bulbous ends, but the scallion is entirely edible. Recipes usually require that scallions be chopped. Scallions are interchangeable with ramps. Don’t let them languish in the fridge. Use soon after purchase.
Search no more as Filipino Foods blog present tools that will make you an expert on vegetable and fruit carving. Order the items by clicking their name.
Direction:
1. In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375°.
2. In a mixing bowl, combine cornmeal mix, flour, and onion.
3. Add milk and egg; mix well. Let stand for 5 minutes.
4. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times.
5. Drain on paper towels.
Learn an ancient art called vegetable carving that begun almost 800 years ago in Thailand and China. Local artisans back in the days used to impress the royal court with beautiful centerpieces made with nature as inspired by nature.
Simple root crops like carrots, radishes and turnips along with other vegetables were magically transformed into exotic birds or carved into roses, daisies and other flowers.
As years went by, vegetable carving alongside with decorative fruit carving attained the level of modern fad status throughout Asia. It soon became a traditional feature t restaurants and family gatherings.
Vegetable carving nowadays is no longer a feast fit only for kings. It has been adapted by other countries as a sophisticated way to dazzle guests with specially carved garnishes.
Grab the chance to show off your prowess on creativity by carving vegetables at festive dinner parties or holiday get together. Transform the daily veggie and dip tray into the evening’s highlight when carved into a colorful display of birds, flowers and nature.
Enjoy ideas below to help you start on vegetable carving.
Perfect for a summer picnic, this Watermelon Fruit Basket is carved from a watermelon into the shape of a dolphin. Kids will love to help draw the pattern on the watermelon rind and make the melon balls with the help of a melon scoop. Refrigerate until serving time, when you can sit back and enjoy the compliments.
Materials:
One small watermelon
Sharp-pointed knife
Carving knife
Melon scoop
Directions:
1. Choose an elongated watermelon.
2. Lightly draw a dolphin on the rind of the watermelon as in the picture with a sharp point.
3. Cut along the lines carefully with the knife and then gently cut away the rind.
4. With a melon scoop, make the flesh into watermelon balls and set aside in a dish. Remove any remaining flesh so the interior is clean and white.
5. Cut triangles through the rind to represent the eyes, and in the edges, cut notches for the eyelashes.
6. Cut a crescent for the mouth, and then notch the upper border of the rind all around except at the tail.
7. Arrange the watermelon and cantalope balls attractively in the dolphin-shaped bowl.
Food is even more attractive and more appetizing when carved. The choices of food that you can carve are plenty. It does not matter if you don’t like to eat vegetables since you use your carving skills on fruits instead.
A homemaker or caterer welcome guests with fruits carefully pared, seeded, and perhaps sliced into bite-sized cuts depending on the type. Vegetables can also be delicately carved, cooked, then finally arranged attractively to decorate the dish. The gracious welcome depicted by your creations will surely please guests as it also expresses the wiling hospitality of the maker.
Get to know tips from selecting, storing, preparing to carving below.
Tips before carving
1. Before carving, fruits and vegetables must be washed and cleaned thoroughly.
2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables.
3. Do not carve excessively so as to avoid waste and loss of nutritional value.
4. The designs carved should be appropriate for decorating a plate of food; thus, floral patterns are suitable, while figures of animals such as rats are not.
5. Vegetables to be dipped into sauces should be cut to appropriate sizes.
6. Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are resistant to wilting, such as carrots and Chinese radishes.
7. Care must be exercised during carving so as to avoid bruising fruit and vegetables.
Tips on selecting fruits and vegetables for carving
Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve.
Onions and shallots should be fresh and without wrinkles. Choose either medium sized or small bulbs that are all of uniform size.
Carrots should be straight and of medium or large-size.
Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.
Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy.
Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins.
Tomatoes should be of uniform size. Plum tomatoes with elongated fruits are firmer than round varieties. Choose fresh ones with no wrinkles.
Pumpkins should have thick, firm flesh. Such pumpkins have a rough exterior.
Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers.
Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants.
Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads.
Lemons should be very fresh.
Taro should be of medium-size. The fragrant taro has fine-textured flesh.
Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches.
Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work.
Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of the beautifully colored flesh.
Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh.
Watermelon should have red flesh and green rinds with no bruises or wrinkles.
Pineapple should have large eyes. The leaves should be fresh and green and there should be no shriveling of the skin or stem.
Guavas should be those that are just becoming ripe. The skin should be a fresh light green with no bruises or scratches.
Apples should be fresh with glossy, brightly colored skins and no bruises.
Jujubes should have straight fruits with green skins and no bruises.
Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance.
Rose apples should have clear, fresh looking skins.
Tips on preparations and treatments
1. Tomatoes should be soaked in a mixture of limejuice and water to prevent browning.
2. Shallots and onions should be soaked in water before being peeled and carved to reduce irritation of the eyes.
3. Taro should be washed thoroughly before being peeled. If washed after peeling, a slime is released which causes itching.
4. Carrots should not be soaked in water before carving, as this will make the flesh tougher and more difficult to carve.
5. Beets should be washed in water to which a little salt has been added. This will reduce loss of color. Also, if left standing, beets will blacken, so they should be kept moist by spraying them with water regularly.
6. Potatoes should be washed with water after peeling to remove the sap and then washed again after carving. This will help prevent browning.
7. Apples should be soaked in mixture of limejuice and water before being peeled to prevent browning.
8. Cantaloupes should be washed before carving. While carving, avoid letting water come into contact with the fruit because it will lose its taste and spoil more quickly.
9. Yam bean tubers should be soaked too long after carving, will yellow.
Tips on how to store carved fruits and vegetables
1. After carving, fruits and vegetables should be placed in ice-cold water so the petals of flower designs are firm and spread beautifully.
2. Carved fruits and vegetables should not be left in water, as this will cause petals to become discolored and to spoil.
3. Each type of carved fruit should be kept separately. This will prevent loss of all your work in the event that one type spoils.
4. Store carved fruits and vegetables by putting them in containers and placing in a refrigerator, or if no refrigerator is available, by covering them with a damp piece of thin white cloth and putting them in a place protected from drafts so they do not dry and wilt.
5. After carving, pumpkin should be dipped in water and removed right away. If left in water, flower petal designs will become bruised.
The task of artistic carving is by no means difficult. All it takes is concentration to decorate fresh, well-formed and colorful fruits and vegetables. You don’t need to have special carving knives to start out. A sharp pointed paring knife is enough to carve fruits and vegetables beautifully.
The world of food styling plays an important role on our gastronomic pleasure. We eat with our eyes to which explain why food presentation is such an important detail, especially in professional event planning.
Food presentation is an integral part of any cooked dish. You can consider adding flair to the buffet table with a touch of creativity known as food carving!
The art of carving foods is an Eastern custom that has been adopted and followed by creative food preparers around the world.
Countries such as Thailand and Japan consider food carving as part of the presentation of the meal. Philippines is also featuring wonderful creations of food carved into swans, flowers, among other beautiful designs. The stunning designs can be created as to make food the center of attention. It is a sight to behold for guests that dramatically make the dining table visually appealing.
There are two secrets to food carving which is so not a secret anymore after you read this: product and practice. The sharpest paring knives and best-looking produce to start the task will result in the best carvings. Like any other craft, practice makes perfect. Experiments and try out a few carvings so you will only get better with each try. What’s more is you get to eat the scraps regardless if you successfully or failed to carve a food.
Gain inspiration on a carved watermelon found below:
This popular melon basket is perfect for any summer occasion.
Having a baby shower or christening party this summer? Here’s your centerpiece!
Kids love melon! Having a birthday party for your favorite little guy? Here’s a pirate ship!
This spouting whale can hold melon salad at your next pool party!
Need a punch bowl? You can cut away less rind for a deeper body. This pretty swan will require a bit more expertise. It would be a perfect centerpiece for the food table at a wedding shower or garden reception.
As you become more skilled on food carving, you’ll find that any special occasion is just right to show off your new-found carving skill and hobby. Create beautiful masterpieces be it in Survivor Party, family pool party or Hawaiian Luau party theme.
