Mangosteen
Posted on 01. Wed, 2010 by grace in Ingredients
The thick, dark purple shell of the mangosteen protects small white segments, which are thirst-quenching, sweet with a hint of sourness, and delicious. A curious fact about mangosteens is that if you look at the blossom end there is always a scar in the shape of a flower. You can predict with certainty that there will be the same number of segments in the mangosteen as there are petals on the flower. The undoubted best way of eating the mangosteen is fresh and raw. Courtesy of Asian Restaurant News
Sudachi
Posted on 01. Wed, 2010 by grace in Ingredients
Sudachi is a small, round, green citrus fruit that is relatively unknown to the world except in Japan, where it is used alongside other citrus fruits, the yuzu and the kabosu. The fruit is the symbol of the prefecture of Tokushima where the majority of the fruit is cultivated. A slice of this fruit is served with many traditional Japanese dishes such as fish, soba, udon, nabe and even some alcoholic beverages. It is considered to have a zestier flavor and aroma than lemons or limes. It also boasts a higher calcium and Vitamin C content than lemons. Courtesy of Asian Restaurant News
Lychee
Posted on 01. Wed, 2010 by grace in Ingredients
The lychee is a luxuriously leafy evergreen tree native to sub-tropical Southeast China. The spherical, pinkish-red, thin-shelled fruit have firm, translucent white flesh that encloses an elongated, dark glossy seed. The smaller the seed, the more luscious flesh there is to enjoy. The flavor of a fresh lychee is sweet and clean with the slightest hint of acidity. The texture is juicy and springy. When completely dry, the dull brown skin is more like a brittle shell, which readily cracks open to reveal dark, chewy pulp shrunk to half its original volume, but offering a concentrated, sweet flavor. In China and Thailand, fresh lychees are often added to savory dishes. Courtesy of Asian Restaurant News
Kabosu
Posted on 01. Mon, 2010 by grace in Ingredients
Kabosu is a juicy green citrus fruit with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It is similar to yuzu. Kabosu came over from China in the Edo period and became a popular fruit in Japan. It improves the taste of many dishes, especially baked fish, sashimi and hot pot dishes. Courtesy of Asian Restaurant News
Longan
Posted on 01. Mon, 2010 by grace in Ingredients
Longan Courtesy of Asian Restaurant News Native to Southeast Asia, the longan is now cultivated as a commercial crop in Australia. A comparison with lychees is unavoidable as they are closely related and appear similar after peeling. Instead of the bright pinkish red, rough skin of the lychee, the longan’s skin is smoother, more brittle and pale brown, but its flesh, not as white as that of the lychee, is every bit as luscious and is even sweeter and more fragrant. The Chinese name of loong narn translates as “dragon’s eye.” Smaller than a lychee, it is also rounder in shape and as the shiny black seed shows through the translucent aril, one understands the aptness of the Chinese description. [...]
Tamarind
Posted on 01. Mon, 2010 by grace in Ingredients
Tamarind Courtesy of Asian Restaurant News Native to tropical climates, tamarind is so widely used throughout Asia that it has acquired the common name asam, meaning “acid.” When unripe, the shell is greenish brown and is closely attached to the pale flesh. It is in this unripe state that tamarind is used in sinigang, a category of sour soupy dishes popular in the Philippines. When ripe, the shell is reddish brown and more easily separated from the pulp, which becomes rich brown and sweeter, though still acidic. The pulp surrounds large, shiny brown seeds and a few strong fibers run the length of the pod between the pulp and its fruity acidity combining well with sugar, chili and other flavors. [...]
Rambutan
Posted on 01. Mon, 2010 by grace in Ingredients
Rambutan Courtesy of Asian Restaurant News In the months of July and August, fruit stalls and door-to-door vendors in many Southeast Asian cities present an extra colorful picture. The reason for this is the bunches of a strange-looking oval fruit with bright crimson or yellow skin covered with short fleshy hairs rambutan is in season, and plentiful. Inside the rambutan is a narrow seed covered with semi-transparent flesh, which is crisp and mainly sweet. Be careful not to bite too deeply or the flesh will come away complete with the tough, papery skin of the seed attached, and that is not rambutan at its best. Nibble daintily and detach only the succulent flesh. Then you are enjoying rambutan as seasoned [...]
Shark Fin with Crab Stuffing
Posted on 12. Thu, 2009 by grace in Appetizers/Dim Sum, Chinese, Seafood
Shanghai Twist Mocktail
Posted on 12. Mon, 2009 by admin in Chinese, Drinks, GF-Adaptable
Bloody Maru Recipe
Posted on 10. Thu, 2009 by admin in Cocktails, Drinks, GF-Adaptable
Connect with us!
