Fermented Black Bean - 豆豉

Douchi(黑豆豆豉)is a fermented black beans commonly used as a flavoring in most Chinese cuisines as well as an key ingredient to make black bean sauce. These fermented black beans are especially used to flavor fish or stir-fried vegetables such as Steamed Spare ribs with Fermented Black Beans(豉椒排骨)and Fermented Black Beans (豆豉鯪魚).

Some of the RECIPES featuring Fermented Black Bean:-



OR click HERE for more recipes.

Fried Shallot Oil - Microwave Version

Shallot Flakes Oil is a common fragrance oil use is cooking or as an condiments impart a particular flavor to the dish or dessert which gives it a special touch to perfect the taste. You can always find the dried version of the prepacked crispy shallot(without the oil) from any local supermarkets or grocery stalls in the wet market.

To make this Condiments in a quick and simple without "perfumed" your whole kitchen with oil smell, you may want to try this microwave method which can be done in about 4 minutes depending on your microwave voltage.

Ingredients:
5 Red Shallots (小红葱头)
100ml of cooking oil
Pinch of Salt

Method:-
1. Removed the outer skin of the shallots and sliced it thinly.

2. Place the shallot and oil in a microwave safe bowl. Cook on HIGH heat for 3 - 4 minutes, pause every 1 minute and give it a quick stir till the mixture starts to appear slightly golden brown in colour.

3. Carefully remove the bowl from microwave, add in pinch of salt and stir well.

4. Set the mixture aside for another minute or two as it will continue to cook from the heat to make shallot slightly darker brown in colour.


STOVE METHOD:-

1. Removed the outer skin of the shallots and sliced it thinly.

2. Preheat a small saucepan or frying pan with cooking oil, add in sliced shallot and saute them on medium low heat (stirring on and off to prevent burning) till slightly golden in colour.

3. Remove the pan from heat, add in pinch of salt(this will make the flakes more crispy) and give it a quick stir.

4. Set aside to cool and later use.

Fresh Lily Bulbs (鲜百合)

Lily bulbs taste slightly sweet and is slightly Cold in nature. It benefits the Lungs and Heart as well as nourishes the Lungs, stops cough and calms the nerves. It has certain effects on cough and helps with anxiety and insomnia. Lily Bulbs are rich in proteins, phosphorous and carbohydrates which is one of the good body tonifying and nerve calming Chinese medicine for those suffering from cough due to coldness and loose stools should not eat.

Fresh Lily bulbs are rich in glucose that promotes digestion and they are commonly used in cooking and desserts. You can purchase Fresh Lily Bulbs at most local supermarkets near the vegetable chiller section. Choose those with white and clean bulbs which can last for at least a week in the fridge.  Price: S$2.20 - S$2.50 per packet

Some of the RECIPES featuring Lily Bulbs:-



OR click HERE for more recipes.

Ginkgo Nuts Vs Water Chestnuts

Gingko Nuts ( Bai Guo - 白果) are mostly beneficial to our respiratory system including asthma, bronchitis, and coughs. And I often use them in cooking soups, desserts, or even in porridge for added flavours. But remember not to over consumed Gingko nuts are it might have some harmful effect on human body especial for younger kids.

Water chestnuts(马蹄) are small, rounded corms with a crispy white flesh that can be eaten raw or use as sweetening ingredients for dessert or soup. Besides they can also be ground into a flour form used for making water chestnut cake, which is common dessert found in most dim sum menu too.

Some of the RECIPES featuring these Ingredients:-

Lotus Seeds (莲子)

Lotus Seeds(莲子)are actually nuts from the lotus plant that are commonly found in Asia. The typical lotus seed is small, round and slightly white in appearance that is usually sold in dried and pre-packaged. The most common use of the seed is in the form of a paste for making moon cakes and bun or sometime they are found as one of the ingredients in Asian dessert or soup.

It is believed that when using lotus seeds to cook soups, congee or dessert, it actually act as a cooling tonic that "clears heat" according to the Chinese Physician. being sweet and neutral, they have been known to tonify the spleen, reinforce the kidneys and nourish the blood too. But within the seed lies a "green sprout" that is quite bitter and it is usually removed when lotus seeds are use in sweet dessert.

For more usage of these Lotus Seeds, you can refer to the followig link HERE for more recipe ideas.

Five Spice Powder

Five Spice Powder - 五香粉 is one of the Asian commonly use spice in some of their cuisine such as "Braised Duck - 卤鸭", "Ngoh Hiang - 五香", "Braised Pork Belly - 卤肉" and etc. It consists five basic flavours of Chinese cooking like - sweet, sour, bitter, pungent, and salty. The ingredients use for the five spice powder are :- Peppercorns, Star anise pods, Clove, Cinnamon and Fennel which are grind together as powder that use as seasoning for the dish.

Asian Cooking Spices

There are a lot of cooking spices range from either Western, Asian Chinese, Indian, Malay, Thai and etc. Each culture has their own signature use of spice. Eg. Thai people will like to use Lemongrass and Lime, where Western will fancy basil and parsley. No matter which group you belong to, there is always a some nice spices that you will pick up with.

"Cinnamon Stick - 肉桂棒" is one of the common recipe found in Nonya, Malay and Chinese Cuisine to be use in making curry, meat roll and even soy sauce duck. While in western country, you might find cinnamon powder being use in making apple pies or use in coffee or tea and etc.

"Cloves - 丁香" can be use in baking, or cooking some of the Indian cuisine and it is usually paired with together with cumin and cinnamon. You can find this commonly use in Biryani and it is normally added whole to enhance the presentation and flavor of the rice.

"Cardamom - 豆冠子" can be use to prevent indigestion and relieve flatulence while some even say that it can sweeten your breath. But no matter what function it has, Cardamom spice is a highly aromatic spice which is most commonly used in Eastern and Arab cuisines. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes.

Come across this "Fish Seasoning" spice which caught my attention. I have not seen something like this before which consists of a few types of spices which I am unfamiliar with. From the packaging, I only recognise Black Peppercorns and Cummin, and Fennel Seeds. If you are familiar with this seasoning or you have use this before, do drop me a note so that I can learn and share with the rest of the readers too :)

Fu Gui Cai

Saw this very interesting leafy vegetable from the wet market. It seems to look like a bunch of blooming flower with a lot of small leaves attached to it. According to the stall owner, this is called "Fu Gui Cai - 富贵菜". To me it seems like those mini "Xiao Bai Cai" that stick together to form a bouquet of flower. The stall owner told me that, to consume, just remove the individual leaf then clean them as usual and you can stir-fry with either minced garlic or prawns. And this plant, usually can only be found during Chinese New Year season.

So if you happen to see this vegetable, or you already have some ideas about this. Do share your tips and experience with us so that we can learn more about this interesting vegetable.

Edible Fungus

Edible Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European and Japanese). Though commonly thought to contain little nutritional value, many varieties of mushrooms are high in fiber and protein, and provide vitamins.



The general term "Shimeji" refers to about 20 species of mushrooms which contributes to a great deal of confusion among both mycologists (mushroom scientists) and chefs. The Buna shimeji, sometimes refer to as Hon shimeji, is highly esteemed in Japan where cultivation techniques were first developed. The Bunapi or White Beech mushroom, is a white strain of the same species. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom.

Keep refrigerated. Beech mushrooms have a relatively long shelf-life of up to 30 days. Superior strain selection, carefully controlled growing environments, optimal harvest timing and packaging technology all contribute this remarkable shelf life.

Enokitake (金针菇) are long, thin white mushrooms used in Asian cuisines, particularly those of Japan, Korea, China, and Vietnam. The mushroom is available fresh or canned, the fresh mushroom being preferable. They are traditionally used for soups, but can also be used for salads and other dishes. They have a fruity flavor and a crisp texture. The mushroom can be refrigerated for about one week.

Golden Mushrooms:

Woodear is a type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot. The surface of the mushroom is purplish-grey in color and the flesh is a dark purplish grey to almost black in color. They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of any strongly flavored ingredients with which they are cooked. They have both fresh and dried wood ears sold in the supermarket, the dried one usually look like brownish-black, dried chips. Upon soaking in water it might increase 5 to 6 times in size and resemble the shape of an ear. Wood ears are mainly popular in stir-fries and soups.

Recipes Using These Edible Fungus:
Grill Mushroom With Mixed Vegetables & Tuna Mayo Tomatoes
Stir-fry Cabbage With Golden Mushroom & Woodear
Stir-Fry Cabbage With Assorted Mushroom
White Fungs & Wooden Ear Soup

Assorted Dried Mushroom

Other than fresh mushrooms that can be found easily in the supermarket. We do have a few kinds of dried mushrooms that can be used for boiling soup, stir-fry with vegetables or meat. The most common dried mushroom used is the Shiitake Mushroom which is normally used for stir-fry vegetable, stewed with oyster sauce or dark soy sauce with meat.




Dried Shittake Mushrooms(香菇/花菇)
It is naturally sweet and used to aids stomach to live blood vessels. It supplements engery and benefits stomach, fights cancer and lowers blood cholesterol.


Monkey Head Mushrooms(候头菇)
It shapes like the brain of monkeys and has many hairs on the surface. It not only improves and strengthens the internal organs, but also helps digestion. Soak until soft before cooking.


Dried Chaxingu(茶树菇)
The stalk of it is long and thin. It tastes fresh, sweet, refreshing and chewy. Soups made by it are refreshing and sweet . It has beneficial effects on fat elimination, beautifications, anti-aging and lowering blood pressure.


Dried Brazil Mushroom姬松茸(巴西蘑菇)
Agaricus Blazei Murill mushrooms originated in the Piedate mountain region outside of Sao Paolo, Brazil. These mushrooms contains vitamins B1, B2, amino acids, niacin, phosphorous, iron, calcium and lots of protein and polysaccharides and Beta Glucan which is the active constituent that drastically enhances the function of the immune system which builds the body to defenses against diseases.

Burdock & Chestnut

Burdock - 牛蒡
It is definitely an acquired taste. When you chew on a piece of raw burdock, the strong woody and herbal taste is almost overwhelming. In some supermarket, these burdock can be found packed in pairs in bags that may be fully half a metre long. In Japan, burdock is a favourite vegetable that is widely used in soup or added to stews. Burdock is believed to be antibiotic and antipyretic. It also lowers blood sugar and there are claims that it is anticarcinogenic. Eg: Korean Chicken Soup

Blanching the Burdock will remove its pungency and also soften it to a nice crunchiness. To avoid roots that are too fibrous, choose burdock that is lighter coloured and make sure the growth rings are not too dark. Look at its cross-section to check this.

Fresh Chestnuts - 鲜栗子
Choose Fresh Chestnuts that are smooth and glossy, free of blemishes. They should feel heavy for their size. Avoid any that are shriveled, cracked, or rattle in their shell. Shake the shell. If you hear movement, you know they are drying out. Fresh chestnuts will dry out easily, so keep them in a cool, dry place free of drafts and use within a week.

To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Eg: Braised Yam & Chestnut With Chicken

Common Root Vegetables

These are some of the common Root Vegetables that I usually use for making soup or stir-fry. You can easily find them in the locate supermarket or wet market. When you add these wonderful vegetables with some pork ribs or chicken drumsticks together with some herbs. You will have a pot of delicious homemade stew soup that everyone in the family will love.



Fresh Huai Shan(鲜淮山)
It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.

Fresh Lotus Root(莲藕)
Uncooked lotus root juice can clear heat and stop all internal bleeding; cooked lotus root can promote blood, treat women of anemia due to heavy menstruation, clear and improve energy.

Green Carrot/Green Radish(青萝卜)
Green Luobo (Qingluobo): A popular green variety in North China. Green flesh with green skin is crisp, less hot. High yielding. Good resistance to diseases as well as delicious and tender

Carrot(红萝卜)
Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten.

White Radish(白萝卜)
Other names are daikon radish, Japanese radish or winter radish. It is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

Here are some examples of soup using the above ingredients:

Green Carrot & Cordyceps Soup

Lotus, Black Bean & Peanut Soup

Lotus, Huai Shan & Pork Ribs Soup

Trio Carrot & Fish Paste Meatball Soup

Trio Carrot & Pork Ribs Soup

more soup recipes........

Turmeric

Turmeric comes from the root of Curcuma Longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.


Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent and bitter flavor.

Cranberry Bean - 珍珠豆

Shell beans, or "shellouts," are other names for Cranberry Beans. These beans have a nutty flavor and creamy texture. It's rounded with red specks, which disappear on cooking and available fresh or dried. These beans are a favorite in northern Italy and Spain. In Singapore, cranberry beans are known as "Pearl Beans,珍珠豆", which is a literal translation from its Chinese name and they are sold fresh in their pods in most vegetable stalls. So next time when you happened to see these beautiful beans do buy some back and make soup... it really taste wonderful.


Recipes On Cranberry Beans:
Cranberry Bean, Lotus Root & Huai Shan Soup
Lotus Root, Pumpkin & Pearl Bean Soup
Pumpkin, Cranberry Bean & Cordyceps Soup

Common Fresh Herbs

Each HERB has it own Unique Aroma and Form. They are always the soul of different dishes and they heighten your sense of taste and smell. So if you happen to see these beautiful herbs around do try them in your dish and you will be surprised of what you had......



Bay Leaves-月桂叶
Bay leaves are used in cooking for their distinctive flavor and fragrance, and may be used Fresh Or Dried. The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.

Chinese Coriander-中国芫西
Coriander is a delicate annual herb with several branches and lacy leaves with jagged edges belonging to the carrot family. Native to South Europe and Asia, this aromatic beautiful herb is found in many parts of the world. Coriander's leaves called cilantro is used as seasoning in curries, salads and soup and its dried ripe spherical seeds mostly in powder form is slightly roasted and used as curry powder in dishes. Eg: Baked Prawns With Dong Fen

Italian Parsley-意大利芫西
Parsley is an aromatic herb native to southern Europe. There are three main species of parsley. Italian parsley has flat leaves and grows to height of one and half feet. Its highly fragrant taste, more muted than curly parsley, is reminiscent of celery. It tastes great and refreshing in soups and itÂ’s nutritious and it contains vitamins A and C.

Sweet Basil Leave-罗勒
Sweet basil is the most important herb grown for fresh cut sales. Basil is quite aromatic with flavors somewhat reminiscent of mint, cloves and licorice mixed together. It is a commonly used in Italian cooking, such as pasta and salads to enrich the flavour. Basil also kills germs, heals coughs and ease sinus congestion. Eg: Pepper Salt Basil Chicken - 九层塔椒盐鸡

Thai Basil Leave-九层塔
It is an herb with small green leaves. It has a stronger taste than many other sweet basils. One variety used in the USA is "Queen of Siam". The herb has small leaves, purple stems and a subtle licorice taste. It is most commonly found is Thai dishes. Eg: Thai-style Basil Chicken Salad or Stuff Eggplant With Basil Pork mince - 塔香茄子肉

Rosemary-迷迭香
Rosemary is the true treasure of herbs. It is highly prized by people around the world for its medicinal, culinary, decorative, and cosmetic uses. Rosemary grows on single stems and its leaves somewhat resemble pine needles. It is always used in Western meat dishes, especially roast lamb, to remove the goaty taste and greasiness. Together with bay leaves and rose flowers, rosemary makes fragrant tea. It also helps digestion, improves memory, kills germs and repels insects. Eg: Roast Herbal Chicken

Sage-鼠尾草
Sage has been used for culinary, medicinal, cosmetic and decorative purposes worldwide. It is commonly used in meat dishes and it also eliminates the fishy taste. Sage is said to have preservative function on food and it also an indispensable ingredients in sausages and meatballs. It helps digestion, reduces blood pressure and relieves menstrual pain. Pregnant women should avoid this.

Mint-薄荷
perennial aromatic herb native to the Mediterranean region. There are 25 different species and 600 varieties. Some types have a flavor reminiscent of apple while other other taste lemony. The flavor varies in intensity from one species to anther. Peppermint and spearmint are amount the most popular species, as they are highly aromatic. There are easy to grow and has healing quality towards cold and flu.




Tarragon-茵陈蒿
This herb grows like a small shrub, and its stems become woody rather quickly. French tarragon is one of the most desirable and scarce culinary herbs. Its sweet, slight licorice flavor is an indispensable ingredient in French cuisine. It is a perfect match with eggs, cheese and meats. It also helps to eliminates the fishy taste in seafood, refreshes breath and whets the appetite.

Thyme-百里香
Not only is it the most popular of all culinary herbs, but it is used commercially in everything from chewing gum to ice cream, mouth wash to cough syrup. ItÂ’s a perfect match with fish and shellfish, thyme has a mild sweet flavour and it helps digestion.

Oregano-牛至
Oregano is similar to Marjoram. Oregano is a small aromatic shrub that grows to a height of approximately 2 feet. It has strong flavour and is commonly used in tomato and beef dishes. A blend of oregano, rosemary and sage lightens up even the most unspectacular dish. Oregano calms the nerves and helps perspiration and is a commonly used in Mexican cuisine.

Dill-莳萝
An aromatic plant native to the Mediterranean basin and western Asia , dill is related to and resembles fennel, with which it is often confused. Dill has been used as a seasoning for centuries. ItÂ’s leaves has a strong flavour and it makes a delicious accompaniment when grilled with meat, potatoes or fish. Frequent consumption strengthens the stomach, helps urination and digestion.

Perilla/Shiso(Japanese Name)/ 紫苏(in chinese)
It is broad and has a sweet flavour with the scents of plum. They are commonly used in Japanese barbecue skewers, salad and sashimi. Although it tastes a little bitter to some, it smells very good. It is considered rich in minerals and vitamins, it also has anti-inflammatory properties and is thought to help preserve and sterilize other foods. Eg: Perilla Chicken Roll

Chive-细香葱
Chive has a green slender stem and a mild onion flavour. It is a nutritious herbs that strengthens the liver, promotes urination and expels Heat accumulated in the body. Chive goes well wit any food but itÂ’s healing quality is destroyed by heat, you can infuse it in rice wine or vinegar.

Lemongrass-香茅
Lemon grass is widely used as a herb in Asian (particularly Thai, Lao, Khmer and Vietnamese) and Caribbean cooking. It has a lemony flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. Eg: Thai Lemon Grass Chicken

Dried Rose Bub-玫瑰
It is enthroned as the queen of flowers, the rose is not only a beauty but also a symbol of justice and love. Rose tea defies aging of skin, warms the stomach, nourishes the liver, calms the mind and regulates menstrual cycle. Eg: Rose & Lavender Fragrant Cookies

Lavender-薰衣草
Besides being an ornamental plants, lavender can also be used in dishes and desserts. Lavender lends a sweet flavour to fish dishes. It calms the nerves, relieves inflammation, kill pain and cures insomnia and the flowers are used in cookies and tea. Lavender has been extensively used in herbalism. An infusion of lavender is claimed to soothe and heal insect bites. Bunches of lavender are also said to ward off insects. If applied to the temples, lavender oil is said to soothe headaches. Lavender is frequently used as an aid to sleep.