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.
