THAI OR CHINESE PARSLEY OR CILANTRO
Cilantro is the leaves of the Coriander plant and also known as Thai or Chinese Parsley. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. Served as a finishing garnish used as the normal parsley in European cuisine. The leaves are flavoring and topping the salads or the soup and the roots are used as an excellent seasoning in Thailand.
Bulb of the size of a nut called "madi" or horse's hoof in China because of its shape, the water chestnut has a snowy white and crispy flesh; its flavor is fresh and sweet. It is produced by a perennial aquatic herb.
It is only in 1696 that water chestnut was first mentioned in an occidental book relative to China. Describe as a water plant with long leaves the water chestnut was find all around South East Asia and served in many different ways.
We can find it as a snack in Japan, as a soup garnish in China, chopped and introduce to spring rolls in Vietnam, in shrimp cakes in Thailand or eaten as a whole day little sanck in India. It is also served as dessert in many Asian countries with syrup or honey.
Officially known in writing since 1580 in South America, the cashew tree may grow up to 20 meters and hold the third place in tropical fruits after the banana and the pineapple. Very high nutritive properties (67 % fat, saturated fat 39%, cholesterol 0%, carbohydrate 10% Dietary Fiber 13%, Calcium 4%, Iron 37%, 5.9 % starch).
In food the cashew-nuts are usually used as snack or main garnish to the shrimp (China) to sauteed chicken (Thailand) added to vegetarian dishes (India), part of duck stuffing (Pakistan), in lamb stew, in cake and in ice cream.
Commercially available Bamboo Shoots are the terminal buds of these giant lanceolate reeds that form the huge forests throughout tropical Asia. Their color may varies from white to brown or even gray, ivory, yellow and green. The diameter of the smallest is not larger than a feather but the largest may go up to 25 cm in diameter and may exceed 20 meters high. Bamboo is a popular product in China, Japan, Vietnam, Indonesia, Thailand, Laos and other countries in South East Asia. Sold in can in the rest of the world, bamboos are often sold in brine (salt or vinegar). Once cooked the bamboos release sometime a strong UN-pleasant smell to westerners.
In your recipe, if you are using fresh shouts, they need to be peeled, diced or sliced and boiled in water (with lemon or baking soda) to remove their bitterness; Dry shouts need to be soaked in hot water for at least one our; And canned shouts can be used directly out of the can.
Originally from Central Asia it is now very well known and appreciated as Star Fruit all round tropical climate countries.
Known also as Goa Apple in the Atlantic's islands, Khe chua in Vietnam where they use an acid version in their food dishes.The tree is ab 3 to 4meters high and its fruits are green-yellowish from 8 to 12 cm long with 5 to 6 lobes in star shape. Its skin is very smooth with a plastic like feeling and the flowers are red violet or white. When ripe the fruit turn yellow-gold color and becomes very interesting for dishes decoration.
From Pompeii to the construction of the pyramids, almost since time began, bread has been a basic necessity of life and a religious symbol. Since then, it has been introduced to every corner of the world by the massive spread of international tourism.
Today, bread consumption is decreasing in all industrialized countries. There are two main reasons for this. First, there is lack of professionalism and many un-scrupulous bakers are selling mediocre products. The second purely speculative reason is that many people are persuaded that bread makes you fat. This refers to the new fashion (LCL) ‘Low Calorie Law’. The truth is that the bread itself is not the real issue here but the way or how we are eating it.
- We are convinced that bread is one of best and most complete individual foods available.
- We are also convinced that the new, fancy kinds of bread are not a real plus for ‘La Gastronomie’.
An old-fashioned white or brown bread suits any meal.
A few special breads are acceptable, such as: onion bread for salads, light or dark rye bread with seafood, good walnut bread is appreciated with cheeses, Italian bread for its long conservation and even garlic bread with Mediterranean food.