Today, we will be talking more about vegetables.
How to identify and choose fresh vegetables and the dishes cooked with them.
We went to a Wet Market at Bishan blk 279.
Done By: Wei Keat, Karis, Felicia
1. Chinese Bitter Gourd
Chinese bitter gourd.
It is around 20-30cm long. The more wrinkled the bitter gourd is the more bitter it will taste. It is found in oblong shape and it is pale green in colour.
Common Cooking Techniques: Sauteed, Boiled, Steamed, Braised
Signs of freshness: the skin should be a dark green, smooth and should be firm to the touch
Asian Dishes: Braised Pork Rib with Bitter Gourd
2. Eggplant
There are 3 types of eggplant. A standard eggplant, Japanese eggplant and White eggplant.
This is Standard eggplant. It is normally found in a Rounded or elongated pear shape. It have a deep purple-black skin with a sheen. Colour of the flesh is off-white in colour. It may taste slightly bitter in larger eggplant. Japanese eggplant are more long, narrow and sometimes arched. Their outer skin colour is deep-purple skin with a sheen. It taste mildly sweet. Meanwhile for the White eggplant, it is more rounded. The skin is white in colour and it taste slightly bitter.
Common Cooking Techniques: Stewed, Braised, Roasted, Fried
Signs of freshness: taut , smooth
Asian Dishes: Stir Fry Egg plant with Chilli Bean Sauce
3. Hairy Gourd
Hairy Gourd also known as Fuzzy Gourd.
Cylinder shaped. Hairy green skin. It is a smaller version of Winter Melon. The flesh is white and firm. It is mild in flavour.
Common Cooking Techniques: Braised, Boiled
Signs of freshness: green, firm
Asian Dishes: Hairy Gourd with Dried Scallop Soup
4. Radish
Radish. Its is found in a carrot shaped but white in colour. It is up to 15 inches long and 3 inches wide.
Radish. Its is found in a carrot shaped but white in colour. It is up to 15 inches long and 3 inches wide.
Both the skin and flesh are white in colour. It have a crispy, juicy, mild flavour.
Common Cooking Technique: Grilled, Baked, Boiled
Signs of freshness: should be firm and the skin should be smooth
Asian Dishes: Chinese White Raddish Cake (Luo bo Gao)
5. Watercress
Watercress. It have small, scalloped dark green leaves. It also have a peppery flavour.
Common Cooking Techniques: Raw(Salads, sandwiches, soups), Used as Garnish
Signs of freshness: must be green and not limp
Asian Dishes: Watercress Soup (Xi Yang Cai Soup)
6.Napa Cabbage (Chinese Cabbage)
It is found in an elongated shape. It have broad white stems with light to medium green tips and have soft and wrinkly leaves. It have a mild flavour.
Common Cooking Technique: Steamed, Braised, Sauteed, Raw(In coleslaw/salads)
Signs of freshness: should be firm
Asian Dishes: Kimchi
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7. Cauliflower
Cauliflower. It may be found in either white, green or purple flowering head with green leaves. It have a somewhat strong flavour.
Common cooking technique: Steamed, boiled, Sauteed, Roasted.
Signs of freshness: firm and should not have black spots
Asian Dishes: Stir-Fry Broccoli and Cauliflower
8. Broccoli
Broccoli,. It have deep green florets and the stem are pale green in colour. The stems are also crunchy.
Common Cooking Technique: Steamed, Boiled, Sauteed.
Signs of freshness: firm, green
Asian Dishes: Stir-Fry Broccoli and Cauliflowers
9. Bok Choy (Xiao Bai Cai; Chinese White Cabbage)
Bok Choy. It have a loose head, deep green leaves and greenish white crispy stems. It is tender and have a mild flavour.
Common Cooking technique: Stir-Fried, Steamed, Boiled
Signs of freshness: firm, green and the leaves should not be limp
Asian Dishes: Stir-Fry Bok Choy (Stir-Fry Xiao Bai Cai)
10. Leek
Leek. It is long, thick cylinder with flat leaves. It have white stem at the end. The colour will gradually darken as it rises to the top. It is tender and and subtle onion flavour.
Common Cooking Technique: Used as garnish, Sauteed, Grilled
Signs of freshness: the leek should be firm and should not be yellow
Asian Dishes: Shrimp and Leek Dumplings
11. Collard Greens
Collard Greens. It have large, flat and round green leaves. It taste similar to cabbage and kale in flavour.
Common Cooking Techniques: Steamed, Sauteed, Braised, Boiled
Signs of freshness: leaves green the stem should be firm
Asian Dishes: Collard Green Stir-Fried with Mushroom
12. Corn
Corn. It have yellow/white kernels. It have a juicy and sweet flavour. It is mostly found in canned or frozen packages.
Common Cooking Technique: Boiled, Steamed, Grilled
Signs of freshness: leaves should be green the kernels should look full
Asian Dishes: Steamed Cup Corn
13. Sweet Potato Leaves
Sweet Potato Leaves. It have dull green and heart-shaped leaves. The stems are thin. The colour will gradually darken as it rises to the top.
Common Cooking Technique: Sauteed, Steamed, Boiled
Signs of freshness: leaves should not be damaged stem should be crunchy
Asian Dishes: Stir-Fry Sweet Potato Leaves
14. Nagaimo (Japanese Yam/Shan Yao).
Nagaimo. It have pale yellow skin. The flesh is white in colour. It can be eaten raw.
Common Cooking Technique: Boiled, Steamed, Raw.
Signs of freshness: firm
Asian Dishes: Shan Yao Pork Rib Soup
Credits to PAI TENG SOON VEGETABLES TRADING for allowing us to take picture of the vegetables.
Reference:
https://www.google.com.sg/search q=eggplant&rlz=1C1CHMO_enSG515SG516&es_sm=93&source=lnms&tbm=isch&sa=X&ei=F0FeU9mOAZL48QXFnIDAAw&ved=0CAgQ_AUoAQ&biw=1920&bih=955#q=ratatouille&tbm=isch&facrc=_&imgdii=_&imgrc=t2ajZt9X3nEUJM%253A%3BQU6k5fZEj4WdaM%3Bhttp%253A%252F%252Fwww.makebetterfood.com%252Frecipes%252Fratatouille-a-la-remy%252Fratatouille-a-la-remy_large.jpg%3Bhttp%253A%252F%252Fwww.makebetterfood.com%252Frecipes%252Fratatouille-a-la-remy%252F%3B1280%3B853
https://www.google.com.sg/search q=eggplant&rlz=1C1CHMO_enSG515SG516&es_sm=93&source=lnms&tbm=isch&sa=X&ei=F0FeU9mOAZL48QXFnIDAAw&ved=0CAgQ_AUoAQ&biw=1920&bih=955#q=ratatouille&tbm=isch&facrc=_&imgdii=_&imgrc=t2ajZt9X3nEUJM%253A%3BQU6k5fZEj4WdaM%3Bhttp%253A%252F%252Fwww.makebetterfood.com%252Frecipes%252Fratatouille-a-la-remy%252Fratatouille-a-la-remy_large.jpg%3Bhttp%253A%252F%252Fwww.makebetterfood.com%252Frecipes%252Fratatouille-a-la-remy%252F%3B1280%3B853
https://www.google.com.sg/search?q=bittergourd+with+pork+rib&source=lnms&tbm=isch&sa=X&ei=e0VeU6emOImQrgfip4DoCQ&ved=0CAYQ_AUoAQ&biw=1920&bih=912#facrc=_&imgrc=Vdo-qKXPHErT9M%253A%3BoAf0czBHkVr0aM%3Bhttp%253A%252F%252F4.bp.blogspot.com%252F_jc2ZAw5kem4%252FTCxXxfAQCFI%252FAAAAAAAAEY4%252Fu5kST8ouC3o%252Fs1600%252FBitter%252BGourd%252Bwith%252BSpare%252BRibs.jpg%3Bhttp%253A%252F%252Fwww.anncoojournal.com%252F2010%252F07%252Fbitter-gourd-with-soft-pork-ribs_01.html%3B1600%3B1200
https://www.google.com.sg/search?q=hairy+gourd+soup&rlz=1C1CHMO_enSG515SG516&es_sm=93&source=lnms&tbm=isch&sa=X&ei=nUVeU5KjJMGHrgfs8oGQDw&ved=0CAgQ_AUoAQ&biw=1920&bih=912#facrc=_&imgdii=_&imgrc=PTxwNJmPpTlwvM%253A%3BKFrQ8x-jYR-HFM%3Bhttp%253A%252F%252F1.bp.blogspot.com%252F-0hHqAFNvb4E%252FUjqlnmdGZtI%252FAAAAAAAAJjQ%252FUhQ4RWdkvr4%252Fs1600%252FIMG_20130919_152007.jpg%3Bhttp%253A%252F%252Flittlebitesbigtastes.blogspot.com%252F2013%252F09%252Fhairy-gourd-with-dried-scallop-soup.html%3B1024%3B682
http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage
https://www.google.com.sg/search?q=stir+fry+cauliflower+chinese&rlz=1C1CHMO_enSG515SG516&es_sm=93&source=lnms&tbm=isch&sa=X&ei=eEheU6GsGYSRrAeuqYCoBA&ved=0CAgQ_AUoAQ&biw=1920&bih=912#facrc=_&imgrc=x0BpIpD7btRRTM%253A%3ByLqK-ShbqoHBmM%3Bhttp%253A%252F%252Fcookingsimplechinesefoodathome.com%252Fwp-content%252Fuploads%252F2011%252F04%252FDSC00038.jpg%3Bhttp%253A%252F%252Fcookingsimplechinesefoodathome.com%252F2011%252F04%252F4-quick-fix-stir-fry-cauliflower-and.html%3B320%3B298
https://www.google.com.sg/search?q=white+radish+recipe&rlz=1C1CHMO_enSG515SG516&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=ykVeU_HnEoOrrAeR04CwDA&sqi=2&ved=0CCgQsAQ&biw=1920&bih=912#facrc=_&imgdii=_&imgrc=qRfs8yLbTjYoCM%253A%3BZNeikA66YTGozM%3Bhttp%253A%252F%252Ffoodforfour.com%252Fwp-content%252Fuploads%252F2009%252F12%252Fwhite-radish-cake.jpg%3Bhttp%253A%252F%252Ffoodforfour.com%252F2009%252F12%252Fwhite-radish-cakes%252F%3B510%3B304
https://www.google.com.sg/search?q=bok+choy&source=lnms&tbm=isch&sa=X&ei=9EheU_7_MYeMrQft8oGYBQ&sqi=2&ved=0CAYQ_AUoAQ&biw=1920&bih=912#q=bok+choy+stir+fry&tbm=isch&facrc=_&imgdii=_&imgrc=urrqjd4mGAmXGM%253A%3B7qIwoN77opqjYM%3Bhttp%253A%252F%252Fninecooks.typepad.com%252F.a%252F6a00d83451fa5069e20162ff3fe2d4970d-pi%3Bhttp%253A%252F%252Fwww.theperfectpantry.com%252F2012%252F01%252Frecipe-for-bok-choy-stir-fry-with-ginger-and-garlic.html%3B460%3B349
http://mywhitekitchen.blogspot.sg/2009/06/watercress-xi-yang-cai-soup.html
https://www.google.com.sg/search?q=dumplings&source=lnms&tbm=isch&sa=X&ei=R0teU_aRJIWRrAfclIHICw&ved=0CAYQ_AUoAQ&biw=1920&bih=955#q=dumplings%20with%20leek&tbm=isch&imgdii=_
https://www.google.com.sg/search?q=steamed+corn&rlz=1C1CHMO_enSG515SG516&es_sm=93&source=lnms&tbm=isch&sa=X&ei=-0xeU6WgNsP-rAeXw4DoAw&ved=0CAgQ_AUoAQ&biw=1920&bih=912#facrc=_&imgdii=_&imgrc=VBO3lWfkSY7M7M%253A%3BDWkSa24XODlILM%3Bhttp%253A%252F%252F2.bp.blogspot.com%252F_78J-dEFr_WI%252FTDdIpd1X19I%252FAAAAAAAAAag%252FjyETzmWwTj4%252Fs1600%252Fgenting_fwh_corn.jpg%3Bhttp%253A%252F%252Ffoodlingo.blogspot.com%252F2010_07_01_archive.html%3B1600%3B1200
http://blog.seasonwithspice.com/2013/03/collard-greens-stir-fry-recipe.html
http://homediningfoodblog.com/shan-yao-pork-rib-soup-%E5%B1%B1%E8%8D%AF%E6%8E%92%E9%AA%A8%E6%B1%A4/
http://www.bonappetit.com/wp-content/uploads/2008/05/maar_eggplants.jpg
