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.
Ingredients:
2 pounds sirloin steak, sliced into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced white onion rings
1/4 cup cooking oil
1/2 cup water
Directions:
1. Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more.
2. Cook onion rings in oil until color turns transparent. Transfer to a serving dish, leaving the oil in the skillet.
3. Add the meat to the skillet and cook over high heat, stirring often until tender. Transfer the meat to a serving dish.
4. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings.
Christmas is definitely in the air. Everybody is looking forward to share that special time with the family on Christmas eve. The festive Noche Buena is what comes to mind when we think longingly to Christmas. The whole family celebrates over delicious Filipino food partaken from the Noche Buena table. Start planning the dishes you want to serve for Noche Buena by checking the list below:
Filipinos celebrate Christmas as early as September for as long the month ends in “ber” such as September, October, November, and December. Filipinos love to put Christmas decorations in display to bring in the festive mood of the season. In fact, the appearance of star-shaped lanterns sprawled along the street in the Philippines often signals the start of the yuletide season. The parol has become an iconic symbol of the Filipino Christmas as equally comparable to the Christmas tree in other cultures. These lanterns are called “parol” as a symbol of anticipation for the most wonderful time of the year for Filipinos like in any other countries.
Parols come in a variety of shapes and sizes having that distinct star-shaped pattern as the most commonly used design. Modern designs of the parols also include angels, Christmas trees, happy faces, Santa Claus’ face and beer or soda cans. The basic concept of parol lies in the source of light underneath its exterior wrought out of a casing made of bamboo sticks. The exterior of the lantern are translucent giving the fact that materials used are Japanese paper or colored plastic. The handmade lanterns are meticulously added with layers of these materials in addition to variety of stickers to create an illusion of contrast and depth despite of the only one source of light. Some lanterns employ a moving mechanism that exposes many sides to observers passing by. It only makes sense to find parol hung outside doors and windows in most homes that it certainly shine along the streets of the Philippines aglow with colorful designs for more than 3 months.
Parol making contest
Yearly competitions are regularly held particularly in Paskuhan Village in Pampanga, Philippines. You will see giant lanterns studded with colorful bulbs all over it. Each bulb is painstakingly arranged in such a way that the wires will touch a huge rotating wheel behind the lantern’s face at a particular synchronized timing. The timing is based on the location of the “catch wires” that connect with the individual bulb’s wires to light up the parol in time with the musical piece. The more than regularly sized parol have to be mounted on big trucks together with the power source, usually arrays of batteries in case no outlets are available. The basis of the competition is according to the synchronicity of their bulbs lighting with the music being played as well as the artistry applied on the lanterns. The annual event is a crowd-drawer in the Philippines thus costs millions to come up with.
The meaning behind the Filipino lantern
The parol is a showcase of the Filipino’s distinctive qualities of ingenuity, hospitality and passion for hope and peace. Ingenuity, because the materials used for parol are of different kinds. Some parols are made of indigenous materials such as bamboo, or a pliable wood called rattan. Some parols are also made of recycled materials such as plastic containers, newspapers, used canisters, empty bottles among others. Intricately designed parols are made from small sea shells can reach up to 5 feet in diameter alone. The parol is also a symbol for hospitality because the people who hung parols in their houses intend to welcome visitors during the Christmas season. Lastly, the parol is a symbol of the Filipino’s longing for hope and peace despite the commercial overtures and gift-giving rampantly obvious this season.
Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic
Directions:
1. In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain. Keep the pork stock for later.
2. Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
3. Fry the pork in a skillet until golden brown, set aside.
4. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
5. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
6. Pour over fried pork then serve with rice.
Christmas is not the same without caroling. In fact, Filipinos also love to express the joys of Christmas season through songs called caroling. It is an integral part of the Filipino Christmas tradition. “Misa de Gallo” or Dawn Mass, Simbang Gabi often witnesses carolers quick on their feet to sing cheerful and heartfelt Christmas carols form house to house to spread the season’s spirit.
Little children form their own groups and hops from a house to another house singing Christmas songs such as “Silent night”, “Jingle Bells”, Filipino Christmas songs like “Ang Pasko ay Sumapit”, “Pasko na naman”, “Namamasko” and other traditional and modern songs.
The ingenuity of Filipino can also be seen in caroling. Carolers usually have handmade musical instruments like tambourine made out of bottle tops, drums made from cans or biscuit tins. The caroler will be very delighted when you hand them coins as a sing of appreciation. After you do, they will be sure to sing thank you for your generosity, which goes “thank you, thank you, thank you, ang babait ninyo.”
Caroling does not only apply to children, even church organizations, clubs, group of friends get into singing Christmas tunes to raise funds. Some of these groups will give you a letter in advance to inform you the date and time they plan to go into caroling at your house.
Most of these caroling groups carry musical instruments such as guitar, drums and tambourine to make their performance even livelier. These groups dedicate time and effort into practicing the songs weeks in advance. They are most ready to sing from their hearts to spread the joy and warmth of the Yuletide season. Caroling is a tradition kept alive in the spirit of generosity is in the air this Christmas season.
