22 March, 2010 at 9:21 am
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.
6. Lemongrass
Alternate names: Citronella grass, bhustrina, sere, fever grass, hierba de limón, serai, takrai
Filipinos calls it “Tanglad”.
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.
7. Napa Cabbage
Alternate names: Chinese cabbage, celery cabbage, baechu, Peking cabbage, hakusai, michihli
Filipinos call it “Chinese cabbage”.
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.
9. Bitter melon
Alternate names: Balsam pear, bitter gourd, bitter cucumber, ampalaya, foo gwa, karela
Filipinos calls it “Ampalaya.”
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.
11. Galangal
Alternate names: Galanga root, galingale, Thai ginger, blue ginger, laos ginger, Siamese ginger
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.
Technorati Tags: ampalaya, asia food, asian vegetables produce, bittermelon, filipino vegetables, kumquats, opo upo, pechay
20 March, 2010 at 12:14 am
Ingredients:
400 grams pig’s meat (ear, tongue, face)
2 medium-sized white onion, sliced
1 large-sized ginger, chopped
dash of salt and pepper, according to taste
kalamansi or lemon juice
pork brain
Directions:
1. Boil pork until half cooked. Strain and grill until brown.
2. Sliced the pork meat into 1″ long and 1/4″ thick (or your desired sizes).
3. Place in a bowl and then add onion, ginger, and lemon or kalamansi juice.
4. Wrap pork brain in an aluminum foil.
5. Grill the pork brain until medium cooked.
6. Add grilled pork brain to the dinakdakan.
7. Season with salt and pepper according to taste.
Technorati Tags: dinakdakan, ilocano grilled pork pig meat face brain, native food, philippines, recipe
19 March, 2010 at 10:43 am
Ingredients:
250 to 350 grams pig’s meat (ear, tongue, face)
1 medium sized white onion, sliced
1 medium sized ginger, chopped
Salt and pepper
calamansi or lemon juice
1/2 cup mayonnaise
Directions:
1. Boil pork until half cooked. Strain and grill until brown.
2. Sliced the pork meat into 1″ long and 1/4″ thick (or your desired sizes).
3. Place in a bowl and then add onion, ginger, and lemon or kalamansi juice.
4. Mix well with mayonnaise.
5. Season with salt and pepper according to taste.
Technorati Tags: dinakdakan, filipino foods, ilocano specialty, philippines, pig meat ear tongue face
15 March, 2010 at 11:53 am
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.
Technorati Tags: bulb vegetables, garlic, kinds of onion, pearl spanish red sweet, ramps, scallions
3 March, 2010 at 6:45 pm
Ingredients :
1 pack molo (or siomai/wonton) wrappers
Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg
Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish
Directions:
1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.
Technorati Tags: filipino, food, pancit molo, philippines recipes, recipes, soup recipe
24 February, 2010 at 10:01 am
Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis or fish sauce
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2″ long
1 cup coconut milk or evaporated milk
Directions:
1. Fry sliced potatoes in oil. Set aside.
2. In the same pan, fry chicken pieces until brown.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat.
6. Add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
7. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
8. Remove from heat. Serve hot.
Technorati Tags: chicken stew, filipino food cooking, filipino style chicken curry recipe, philippines
17 February, 2010 at 8:21 am
Ingredients:
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves
Directions:
1. Bring the mung beans and the water to a boil in a pot. Cook at a boil until the beans are soft, about 40 minutes.
2. Mash the beans; set aside.
3. Heat the olive oil in a large pot. Cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes.
4. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes.
5. Gently stir the prawns into the mixture. Cook 2 minutes more.
Technorati Tags: easy quick meal, filipino food, mongo guisado, mung bean soup recipe
9 February, 2010 at 6:38 am
Ingredients:
2 tablespoon cooking oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon barbecue marinade sauce
1 medium sized red or white onion, sliced
calamansi juice, 6 pieces
salt and pepper to taste
Pure labuyo or chili red hot Pepper sauce
Directions:
1. Marinate tuna in barbecue marinade for 5-15 minutes.
2. Stir fry the tuna for 3-5 minutes on each side.
3. Sautee sliced onion until cooked.
4. Remove tuna and onions from pan.
5. Cut tuna into bite size pieces.
6. Place cut up tuna in hot sizzling plate.
7. Pour calamansi juice and chopped onions over the tuna.
8. Sprinkle with salt and pepper to taste.
9. Serve with any Red Hot Chili pepper hot sauce if you want it spicy.
Technorati Tags: easy quick meal, easy recipes, food, spicy filipino tuna, tuna sisig recipe
1 February, 2010 at 9:31 am
Make these Crab meat bacon rounds and pop into the broiler at the last minute just before serving.
Ingredients:
1/2 c sharp cheddar cheese, shredded
6 ozs crab meat, flaked
2 egg whites, stiffly beaten
20 crackers
3 bacon slices, chopped
6 large green olives, sliced
Directions:
1. Beat egg whites.
2. Fold shredded cheese and crab meat into stiffly beaten egg whites.
3. Pile crab meat mixture onto buttered crackers. Sprinkle with finely diced bacon on top.
4. Broil until cheese melts and bacon is crispy.
5. Top each with a sliced stuffed olive.
20 Servings.
Technorati Tags: crab meat bacon rounds recipe, easy recipes, filipino food, party recipes
26 January, 2010 at 9:45 am
Ingredients:
• 1 kilo squash, cut into cubes (1″x1″)
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)
Directions:
1. Heat oil on a saucepan. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes. Wait until the liquid has reduced and the squash becomes tender.
3. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
4. Serve hot with plain rice.
Technorati Tags: filipino food, ginataang kalabasa, squash coconut milk recipe
TOP
