Handy Pocket Guide to Asian Vegetables. Wendy Hutton
Читать онлайн книгу.
alt=""/>
Botanical Family:
Araceae
Thai name:
Phueak.
Malay name:
Keladi, talas
Indonesian name:
Keladi
Filipino name:
Gabi
Taro
Colocasia esculenta
The taro, also known as cocoyam or dasheen, is sometimes confused with the yam. To add to the confusion, sweet potatoes are often referred to as yams in the USA. Taro is superior in flavour and texture to the yam, which is more popular in the Pacific than in tropical Asia. The starchy paste known as poi eaten in Hawaii and other parts of the Pacific is made from taro.
There are some 200 varieties of taro, which is sometimes referred to as "the potato of the tropics", although sweet potatoes could also make this claim. The pinkish-white fleshed taro, recognised by the ring of colour at the base of the stem, probably has the best flavour and texture.
The bulging starchy corms can be roasted, fried, boiled and mashed to form croquettes or grated to form a taro "basket" (a Cantonese restaurant favourite). The young leaves can be cooked in the same way as any other leafy green. Taro corms contain calcium oxalate crystals, so must always be boiled to destroy these.
Botanical Family:
Convolvulaceae
Thai name:
Man thet
Malay name:
Ubi keledek
Indonesian name:
Ubi manis, ubi jalar
Filipino name:
Kamote
Sweet Potato
Ipomoea batatas
The root tubers of this tropical American native are very popular in many parts of Southeast Asia, and as the plant grows easily, it is often planted in home gardens. Both the young leaves and the tubers can be eaten, the former simmered in soups, stir fried or stewed, the tubers cooked in a variety of ways.
There are several different shapes, sizes and colours of sweet potato. A purple-fleshed variety is particularly popular in the Philippines. Malaysians and Indonesians generally prefer the b right yellow or orange-fleshed sweet potato to that with white flesh; interestingly, the former has a higher content of vitamin A.
Although peeled chunks of sweet potato are often cooked in coconut milk with leafy greens, the flesh is also boiled and mashed to make a number of savoury snacks. Diced sweet potato is also used in desserts, particularly with sweetened coconut milk; cubes of yam, slices of banana and sago balls are often added to the concoction.
Water Convolvulus
Ipomoea aquatica
Botanical Family:
Convolvulaceae
Thai name:
Phak bung
Malay name:
Kangkung
Indonesian name:
Kangkung
Filipino name:
Kangkung
There seem to be more English names for this leafy green than almost any other tropical vegetable:
water convolvulus, water morning glory, water spinach and swamp cabbage being the most common. It usually thrives in marshy ground, although one variety is grown in normal seed beds like other vegetables. It is a member of the same family as the common morning glory, whose purple, pink or white flowers can be seen growing wild in much of Asia.
Water convolvulus is very rich in iron and vitamin A, and lacks the bitterness of some other iron-rich greens. It is, in fact, one of the nicest leafy greens grown in the tropics. The tender shoots are eaten raw in Thailand, although in most other areas of Southeast Asia, the shoots and leaves are stir fried or braised. The Filipinos make a type of pickle from the hollow stems.
At least two varieties of water convolvulus are cultivated, the one with a slender, blade-like leaf generally being regarded as superior in flavour.
Botanical Family:
Cruciferae
Thai name:
Phak kwaang tung
Malay name:
Sawi
Indonesian name:
Sawi
Filipino name:
Petsay
Flowering Cabbage
Brassica chinensis var. parachinensis
This is a variety of the popular white cabbage or bok choy. As the English name hints, this particular Chinese cabb age has yellow-flowered shoots when mature, although it is usually sold before these are evident. The leaves are less tightly packed than with many other varieties of cabbage. Both the leaves and stems are eaten, while the flowering tips are also edible.
Many Asians regard the flowering cabbage as the best of all Asian varieties, and it is very popular with Chinese cooks (the Cantonese name is choy sam). Flowering cabbage is often cut in 5-8 em (2-3 inch) lengths and added to soup and noodle dishes. In such cases, the cabbage is often briefly blanched before being added, although it can also be stir fried or braised without this step.
Take care not to overcook flowering cabbage, as its crisp texture and bright green colour are part of its appeal. Stir frying is recommended as this method tends to conserve the vitamins and minerals.
Celery Cabbage
Brassica pekinensis var. cylindrica
Botanical Family:
Cruciferae
Thai name:
Phak kaet khaao-plee
Malay name:
Kubis cina
Indonesian name:
Sawi putih
Filipino name:
Petsay tsina
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со