Water Chestnuts. Clean flavor and a crunchy texture, this vegetable with the papery brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. Indigenous to Southeast Asia, it has been cultivated in China since ancient times.

All About Fresh Water Chestnuts - Chinese Ingredients

Water Chestnuts. Clean flavor and a crunchy texture, this vegetable with the papery brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. Indigenous to Southeast Asia, it has been cultivated in China since ancient times.

Ginger. Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and more. Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress.

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The Lychee (Chinese: 荔枝; pinyin: lì zhī) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to the Guangdong and Fujian provinces of China, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a floral smell and a fragrant, sweet flavor.

Health Benefits of Lychee Fruit My all time favorite fruit!

Wasabi is a member of the same "family" which includes cabbages, horseradish, and mustard. Its hotness is more akin to that of a hot mustard than that of a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan.

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Popular in Vietnam for making "Spring" or "Summer" rolls. Ingredients of rice paper include white rice flour, tapioca flour, salt, and water. The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets.The sheets are dipped briefly in hot water to soften them, then wrapped around savory or sweet ingredients.

Fresh Veggie Rice Paper Rolls with Peanut Satay Sauce

Red curry's color come from (dried) red chili peppers, but other main ingredients include garlic, shallots, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.

Coconut Red Curry Soup with Brown Rice Noodles

The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry which tends to be more pungent than the milder red curries.

Thai Green Curry Paste recipe from the foodies at Gecko Villa in rural Thailand.

Garlic Chive Blossoms. As the name suggests, garlic chives have a delicate garlic flavor and are a good choice for those who shy away from full-flavored garlic, or for those that do not care for the strong taste of fresh onions or scallions.

As the name suggests, garlic chives have a delicate garlic flavor and are a good choice for those who shy away from full-flavored garlic, or for those that do not care for the strong taste of fresh onions or scallions.

Mirin (味醂) is an essential condiment often used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Mirin can be used to add a bright touch to grilled fish, or to add a depth of flavor in marinades.

HOMEMADE MIRIN - I make this in big batches to keep on hand in my refrigerator. Often times when I know I will be using mirin regularly, I will flavor smaller batches with ginger or garlic.

Black Wood Mushroom. This dried black fungus has been featured in Chinese cooking since the sixth century A.D. You'll often find cloud ear added to hot and sour soup, or featured in stir-fried dishes.

This dried black fungus has been featured in Chinese cooking since the sixth century A. You'll often find cloud ear added to hot and sour soup, or featured in stir-fried dishes.

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts. Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.

Panko, cos’è e come si prepara il pangrattato giapponese

First made in the 2nd century BCE Asia, Soy Sauce is a condiment made from a fermented paste of soybeans. It's known for its richly satisfying flavor known as Umami.

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Oyster Mushrooms, named for their resemblance to oysters, are a good source of niacin, thiamine and riboflavin, and also supply folate and dietary fibre.

Eating more mushrooms could help reduce blood sugar levels after a meal benefitting both healthy people and those with diabetes, a recent study has found.

Often mistaken for Ginger, Galangal is a little bigger - it also has a shinier, whiter skin than ginger's soft brown coating. Galangal also tastes different than ginger. It's more piney and sharp, with a strong citrus scent. It gives, oddly, both an earthy note and a higher citrus note to curry pastes and dishes.

Often mistaken for Ginger, Galangal is a little bigger - it also has a shinier, whiter skin than ginger's soft brown coating. Galangal also tastes different than ginger. It's more piney and sharp, with a strong citrus scent. It gives, oddly, both an earthy note and a higher citrus note to curry pastes and dishes.

Bamboo Shoots. A traditional forest vegetable eaten in China for more than 2,500 years, bamboo shoots are not only delicious but are also rich in nutrients, and rank among the five most popular healthcare foods in the world. In Japan, the bamboo shoot is called the King of Forest Vegetables.

Bamboo Shoots. A traditional forest vegetable eaten in China for more than 2,500 years, bamboo shoots are not only delicious but are also rich in nutrients, and rank among the five most popular healthcare foods in the world. In Japan, the bamboo shoot is called the King of Forest Vegetables.

Basil. Served with one of Asia's most popular soups, Pho. There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. The scientific name for basil is Ocimum basilicum.

Plant Thai Basil and save seeds. 'While all basil is going to provide a healthy dose of antioxidants, as do herbs in general, some health experts believe that Thai basil is the better basil.

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