Baking Utensils I

These are some of the Common Baking Utensils that are used for different types of baking purpose. All these are my beloved collection from years to years. I hope with these picture, it will help some of you to identify what are the name of each utensils that are commonly found in baking recipes. For eg: You can use the spring form tin for baking cheesecake which is easier to remove the cake when baked or chilled.



Mousse ring for making mousse cake and loaf pan for making loaf bread or loaf cake. You can also use the slice tray for making brownie or mini swiss roll.

It's good to have all kinds of baking utensils as when the recipes call for it, you had the equipment ready for use. But for my case, I seems to be collecting them more than using it... :)

I had a wide collection of cookie cutter as I love their shapes and patterns. Usually other than making cookies, I also use the smaller cutter to cut out patterns from carrot, yam, potato or etc. This will help you to make your dish more presentable like restaurant style....

All these disposable baking cups and trays are a great way to serve your baking as a gift. In another way, it will save your time and effort on greasing or washing the tins. You can get different sizes for making cakes or muffins, sometime it can also be used as a base for baking bread like those sold in the bakery shops.

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.

Zhi Ke Tang - 止咳汤

Since the Weather is changing very fast during these few months, it's good to drink this herbal drink regularly to relieve cough and strengthens functions of respiratory system. You can have this at least once or twice a week like normal herbal drinks.



Ingredients: (serve 3-4)
40g Sweet & Bitter Almond(南北杏)
2 Ju Bing(桔饼)
15g Chuan Bei Mu(川贝母)
10 Dried Figs(无花果)
6g Gan Gao(干草)
5-10g Dried Chrysanthemum(菊花)
1-2 Tablespoon Dark Brown Sugar(optional)

Methods:
1. Roughly rinse the ingredients then add in add around 1.5 litres of water and boil for 1 – 2 hours under low heat and serve.
2. Or you can transfer everything to a slow cooker and simmer on Auto Function for 2 hours.

Notes: You can get those dark brown sugar in chinese medical hall, it's good to use them in herbal drink as it had some detoxify function according to some old folk tale. If not, just add in some rock sugar if you want it to be sweeter.
Chuan Bei Mu(川贝母)
It’s bittersweet in taste and slightly cold in nature. It clears Heat, moistens the Lungs, eases coughing, expels phlegm, cures oedema and promotes the flow of Qi and blood. It is commonly used in curing Qi-Asthenia in the Lungs, prolonged coughing, lung pain, breast pain and scrofula.

Dried Chrysanthemum(菊花)
Cool and slightly cold; sweet and bitter; attributive to lungs and liver. It can lower blood pressure; improve vision due to kidney and liver dysfunction; clear internal heat; eases swelling and inflammation; nourish blood. Also effective for vertigo, headache with fever and for eye aches or itchiness.

Dried Fig(无花果)
Makes stomach active, improves flow in the intestines, clears constipation.

Gan Cao(干草)
It’s naturally sweet and warm, no toxins which helps to circulates around 12 major blood vessels in body. It also strengthens spleen and benefits energy, moistens lungs and calms coughing, slows and cures pain forms classic medicine flavour.

Ju Bing(桔饼)
It Promote energy circulation; strengthen spleen; relieve coughing; help digestion and relieve cough.

Sweet & Bitter Almond(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.