mudbug

Titus, That's what I was wondering. The preserved mustard greens I'm familiar with are like this (Botanical/Latin/Scientific Name = Brassica juncea var. tumida): But obviously they are different and there are details lost in common cultural names and translation. Is this a bagged version Shiewie?

Shiewie, There are plenty of pictures online, it just depends on what name and methodology you use to find them. Here are some sources (click on the links): Use the Botanical Name (refers to the same plant everywhere in the world) "Ipomoea aquatica" Most common Asian names of "kangkong", "ung choy", the list goes on... Asian Vegetables

torakris, Thank you. Please tell me, is the okahijiki blanched first? Soaked in water? Also, could you please post the full version of a recipe for shira-ae with authentic ingredients? I really know nothing so you'll have to tell me.

Looking for any information on how to use this "Land Seaweed" The scientific/Latin/botanical name is Salsola komarovi. How to eat this? Methods of preparation? Any help would be appreciated. Found the following pictures but not positive as to which is the most common for Okahijiki (assuming the last three).

herbacidal, Click on the links in the first post which will take you to descriptions of each...

Any favorites methods of preparation out there for Winter Melon, Hairy Gourd , and or Bitter Melon? Anyone had the white bitter melon, is the flavor different? Fond memories? Did you like it as a child? If you are unsure exactly what they look like, just click on the links provided above....

Fish Sauce Information: Find a lengthy article here: Fragrant fish and shrimp sauces add pungent punch to Asian cuisine "Fish sauce is to Vietnamese cooking what salt is to Western and soy sauce to Chinese cooking. It is included in practically all recipes. Prepared from fresh anchovies and salt, layered in huge wooden barrels, the manufacture of fish sauce is a major industry. The factories are located along the coast to assure the freshness of the fish to be processed. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced. The first draining is the very best fish sauce, lighter in color and perfectly clear. [Kinda like "Extra Virgin" fish sauce. S.C.] It is relatively expensive and is reserved for table use. The second and third drainings yield a fish sauce of lower quality and lower cost for general- purpose cooking. The two towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Phu Quoc produces the best fish sauce, some of which is exported. On the label, the "nhi" signifies the highest quality. When fish sauce manufactured in Vietnam is not available, that of Thailand or Hong Kong is quite acceptable. Philippine or Chinese fish sauce will not be satisfactory. For table use and available in all Oriental groceries is Squid Brand Fish Sauce, the best one on the market. Whatever brand, look for the "Ca Com" on the label, which means that only anchovies were used++an indication of the highest quality for table use." From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; February 2 1992.

titus wong, Try browsing this forum specifically on Asian Vegetables. Click here and scroll down to the thread titled "Do you eat this asian veg?" Then scroll down to the post by ChicoGirl, Thu, Jul 3, 03 at 23:05 for information on picking ideal shoots. Browse that thread and feel free to post your cooking and shrimp paste questions there as well. I'm sure they would be happy to help you. And I'm sure there are other threads regarding that vegetable at that forum.

brownie baker, Actually, the correct English name is Garland Chrysanthemum. The Latin/Botanical/Scientific name is Chrysanthemum Coronarium. The pdf link Gary provided is a great resource. Here is another you may find useful with common names from different countries: Garland Chrysanthemum from an Asian Vegetable Thesaurus. And this link contains more information and recipes you may want to try. Enjoy!

The availability of produce, granted, has come a long way in the past decade, especially with ethnic produce. Even so, just as a fresh tomato picked seconds before eating is of superior quality, backyard, homegrown, garden fresh produce of any kind is always revered. Do you currently grow any Asian vegetables, and if so, what? Did you grow them as a child? Or did/do your parents grow them? What did they grow? How did they grow them? Any memorable stories? Fond memories? Special growing tips? Trellising ideas? Harvesting tips? What are your favorites? If you could only grow one thing, what would it be?

Traditional Chinese cuisine is pretty healthy as well. Check this thread for the Chinese Cookbook discussion.

I prefer the darker variety for flavor. IrishCream, There are plenty of recipes using dried shitake mushrooms out there! Look here.

One inch chunks of diced pork shoulder, and a can of Asian "White Beans" (really - that's all it says on the can!)

helenas, I agree with eatingwitheddie. Starting off with the 'pork and duck liver' instead of just the 'pork' type is ambitious for someone whose never had Chinese sausage. I also have it sliced at an angle, steamed at the same time with the rice and then eaten with rice. Kings is a good brand. You're just going to have to try different brand and see which you like best.

I believe the equivalent of salad in most Asian countries are side dishes of pickled vegetables.

lol, Yes Gary Soup! Here is the whole recipe for those who don't want to click on the link provided above: Salty Soybean Milk Soup Made with sweet soybean milk, this northern Chinese dish is a popular item at street hawker stands. Ingredients (Quantites may be adjusted according to taste): 2 C Sweet Soybean Milk (boiled) 1/4 - 1/2 of a Cruller diced into half inch cubes 1/2 tsp Dried Shrimp 2 T Szechuan pickled mustard greens 1 tsp Pork Sung/Pork Fu 1/2 tsp Rice vinegar 1 tsp Chili oil 1 tsp Soy sauceÊ 1/2 tsp Sesame Oil 1/2 tsp SaltÊ Green onion minced sprinkling to taste or for garnish Coriander sprinkling to taste or for garnish Directions: Place all the ingredients with the exception of the soybean milk into a medium size bowl. Pour the boiled soybean milk into the bowl and serve.Ê Crullers Pork Sung/Pork Fu (Shredded meat with five-spice flavor. Jerky like. Ready to serve as appetizer or side dish.) Sweet Soybean Milk (Dou Jiang, Do Jiang) This popular northern Chinese dish is often eaten for breakfast with deep-fried crullers, and forms the basis of Salted Soybean Milk Soup.Ê Serves 6 Ingredients: 2/3 pound soybeans 2 cups sugar Directions: Rinse the soybeans until the water runs clear. Put the beans in a pot and add water. (The water should be three times the amount of the soybeans).Ê Soak the beans until they expand to 2 or 2 1/2 times. In hot weather, soak the beans for 6 to 8 hours; in cold weather, soak the beans for 12 - 14 hours. Drain the beans and discard the soaking water. Add 7 more cups of water. Blend the beans and water in several batches until the beans are finely blended.Ê Place the beans and 8 cups water in a cheesecloth bag; squeeze out the liquid. Retain the liquid and discard the sediment left in the cheesecloth bag.Ê Bring the retained soybean liquid to a boil over medium heat. Turn the heat to low and cook for 10 minutes to remove the strong taste from the beans. Add sugar to the soybean milk and serve.Ê Chinese Crullers (Yu-Char-Koay/You Tiau) * 1 loaf of frozen bread dough * oil for deep frying Thaw the bread dough overnight in the refrigerator. About 1 hour before using, remove it from the refrigerator and tear the dough into about 20 pieces. Roll each piece between your hands to form long rope shapes. Let them stand at room temperature for 1 hour. Heat oil for deep-frying. When oil is ready, take each strip of dough and pull, twisting both ends before dropping into the oil. Deep-fry until golden brown. Remove and drain on paper towels. I like to then dust them gently with cinnamon and sugar, but that's not a part of the original Chinese recipe. This recipe makes 20 crullers or 10 servings (aka Fried Devils). Crispy Chinese Crullers (Yu-Char-Koay/You Tiau) Serves 4 Ingredients: 6 C. ( 1 1/2 lbs) high protein flour 2 C. water oil 2 t. ammonium bicarbonate or I T. baking powder 2 t. baking soda 11/2 t. alum* (food grade) 1 1/2 t. Salt Preparation instructions: 1: Place ingredients A in a mixing bowl; add water and stir until the ingredients have dissolved. Add flour and mix well; let stand for 15- 20 minutes. Use your hand to take some dough around edges and drop it into the center of the dough; let stand for 15-20 minutes. Continue to drop the dough in the center of the bowl 3 or 4 times until the dough is elastic and smooth. Turn the dough over and lightly coat the surface with oil so that the dough will stay moist. Let it stand for I hour.Remove the dough from the bowl and place it on a sheet of plastic wrap; wrap the dough and form it into a rectangular shape. Let it stand for 4 hours. If a large batch is made, cut the dough into several I I/; lose pieces then wrap each piece in a sheet of plastic wrap. 2: Unwrap the dough. Use a rolling pin to roll the dough and attech if into a long strip. Roll the dough into a rectangular shape, 3" wide and 1/16 thick. Crosswise cut the rectangular shaped dough into strips, 1/3 wide. Put two strips on top of each other; Use a thin rod (skewer) or the back of a cleaver to press lengthwise in middle of the strips; this will attach them securely to each other. Follow the same step for the other strips. Heat the oil for deep-frying; pick up a strip from the ends and gently stretch it to make it longer. Carefully drop it into the hot oil and turn it over continuously with chopsticks until the cruller expands and turns golden brown; remove. The hot cutlers may be placed in split "Flaky Sesame Flat Breads" (''Shau Bing") or served with "Salty or Sweet Soy Bean Milk". * Alum may be omitted if it is unavailable

Jon Tseng , How do you cook the garlic shoots? Have a recipe? eatingwitheddie , Long beans, they are best eaten when no more than pencil wide (making the seeds undetectable), otherwise they are too 'old' for eating and can be tough. Similar to knowing when to harvest common American vegetables. They simply have a more hardy flavor and texture. >By the way, in Chinese, string beans are called 'four-season beans'. Are you still referring to yard long beans aka asparagus beans? >Does anyone like flowering (Chinese) chives? Are they available in your location? I assume you mean what are commonly called 'Garlic Chives' (Allium tuberosum) budding? Readily available at most Asian Groceries and herb gardens. anil , What specifically is Chinese Watercress? Can you post the botanical name? or the Chinese name? or a picture? I suspect the "ye heung fa" is "yu heung" flowers or thai basil flowers. loufood, Try the longbeans with Preserved Hot Bean Curd (M.T.T Brand), even better...! pjs , Longbeans should be readily available at any Asian Grocery Store. lissome , Pictures of Garlic Shoots/Garlic Scapes: Akiko , Vanessa is correct. The Botanical/Scientific/Latin name for the vegetable you are referring to is Ipomoea aquatica, I. reptans. For more information, look here Ipomoea aquatica, I. reptans The following list is by no means complete: English: tropical spinach, water ipomea, water spinach, water sweet potato, swamp cabbage, swamp morning glory, kangkong, water convolvus bamboo Chinese: weng cai (pitcher vegetable), ong choi, ung choi (pitcher vegetable), tung tsoi (hollow vegetable), kong xin cai (empty heart or empty stem vegetable), ong tung tsoi Danish: kangkong, bladgrøntsag Dutch: kangkong Filipino: kangkong, balangog, galatgat French: liseron d’eau, patate aquatique German: Sumpf-Trichterwinde Hindi: kalmisag, karmi, patuasag Italian: patate acquatica, villucchio d’acqua Japanese: you-sai, en-sai, asagaona Malay: kangkong Portuguese: batata acquatica, cancon Spanish: batatilla aquática, boniato de agua, camotillo Thai: white: paagboong, phak bung, pak boong chin red: pak boong thai Vietnamese: rau muong

Anyone ever considered growing lychees? Hard to resist fresh from the tree! There's a pretty good website on this:Info on Growing & Eating Lychees as well as much discussion on it here.

Here's one: Salty Soybean Milk Soup Recipe

There are several varieties of Oregano out there. For a bit more information, look here: Oregano Plants malcolmjolley, For ideas on the use of fresh herbs, you may have fun browsing here.