Sunday, April 27, 2014

All about Vegetables

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. 
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

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=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://mywhitekitchen.blogspot.sg/2009/08/stir-fried-eggplants-with-chilli-bean.html
http://www.bonappetit.com/wp-content/uploads/2008/05/maar_eggplants.jpg



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11 comments:

  1. Tai RyanApril 29, 2014 at 8:30 AM

    This blog is very helpful in specifically describing each vegetable used in Asian cuisines, and it is also easy to interpret and understand. A question, what is the best way to store leafy vegetables such as leek and bak choy in order to extend its shelf life?

    ReplyDelete
    Replies
    1. UnknownMay 1, 2014 at 5:52 PM

      You can store leafy vegetables such as leek, bak choy in the fridge to help prolong shelf life. Another method is to NOT wash the vegetables unless you are going to use it later because washing and storing the vegetables will spoil the vegetables as well.

      Delete
  2. swee fangApril 30, 2014 at 7:50 PM

    Detailed blog on how vegetables are used in dishes and how they can be prepared.

    ReplyDelete
  3. TanJooBingMay 3, 2014 at 7:28 AM

    Good wide amount of information telling us on which vegetable is suitable for which type of dish and how we are suppose to choose and determine how fresh it is. Why is it that when the Leek is yellow it's not fresh?

    ReplyDelete
    Replies
    1. UnknownMay 3, 2014 at 5:38 PM

      Cause vegetables are like fruits the colour is an indicator of how 'ripe' the vegetable is. So if a leek is yellow it would mean that it is past its prime

      Delete
  4. MarishMay 7, 2014 at 9:19 AM

    This post is detailed and specific with their information on vegetables and I like how the eggplant was clearly emphasised on their different varieties available in the market around the world. Details on the vegetables physical appearances were also clearly stated and easy to understand.
    Thank you!!

    -Marish

    ReplyDelete
  5. Nikki GohMay 8, 2014 at 5:22 AM

    this post is extremely detailed in terms of the types of vegetables, way of preparation and how to tell the ripeness of these such types. however, i feel that it would be easier for me personally to understand the ripeness and such if there were pictures of over or underripe derivatives. nikki

    ReplyDelete
  6. UnknownMay 8, 2014 at 7:47 AM

    Very informative post - it has helped me in identifying the various vegetables by their characteristics such as their leaf shape, and how a specific type should be cooked. I agree with Marish on the emphasis of the variety of eggplants around the world. It'll help me choose the right type of eggplant for a dish when I visit a market next time.

    How does washing the vegetables before storing them shorten its shelf-life?

    ReplyDelete
  7. Tan Ching YihMay 8, 2014 at 11:04 PM

    Your post is really detailed and have lots of information. The way u organize it is really neat too. Overall I've learnt a lot by reading this. Thank you!

    ReplyDelete
  8. UnknownMay 9, 2014 at 4:29 AM

    This post is very informative and detailed.It helped me to learn more about how to select the different types of vegetables. I like it that you included the common cooking method used in cooking the vegetables. Thank you

    ReplyDelete
  9. UnknownMay 9, 2014 at 8:34 AM

    This post is really detailed and easy to understand. I love how it is so informative especially on eggplant. Good job guys.

    ReplyDelete

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