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GINKGO NUTS
| Chinese: Baiguo |
Japanese : Ginko Biloba |
The
ginkgo tree is native to China, and has been grown for many centuries in Japan, where it is
called the maidenhair tree.
Ginkgo nuts resemble lotus seeds in appearance and taste, but have a smoother and firmer
texture and are less sweet.
Ginkgo nuts play and important role in the vegetarian cuisine in Asia, particularly in China
and Japan. They feature in the popular Buddha's Delight ( a vegetarian casserole ) and are
used in several Japanese vegetable and rice dish. When cooked, ginkgo nuts have a viscous
texture.
These
nuts do not travel well. The flesh inside the shells tends to dry up or rot after a time, so
only dried and canned ginkgo nuts are available in the West. Dried nuts need soaking in
water for several hours. Drain before adding to stir-fries, casseroles and soups.
Any
unused soaked or canned ginkgo nuts can be stored in fresh water in the refrigerator for two
to three days.
ALMONDS
|
Mandarin : Xingren |
Cantonese : Hang Yahn |
Almond nuts come from the kernel of a fruit closely related to the apricot, but the fruit of
the ripe almond is leathery, dusky green and quite inedible.
Almonds have a unique aroma quite unlike that of any other nut. There are bitter and sweet
varieties, both with a pleasant, crunchy texture.
In
Asia, the sweet variety of the almond are commonly used as garnishes in desserts and cakes.
Bitter almonds contain prussic acid, therefore they must not be eaten raw. When cooked,
their essence is distilled and used as a flavoring for sweet dishes.
Whole
kernels should be soaked to remove the thin red skin. This is seldom necessary to in the
West, as shelled almonds are readily available, whole, sliced or ground.
Almonds have a high fat content so they become rancid if stored for too long. Keep unopened
packets in a sealed container in a cool, dry place and use within two to three months. Nuts
bought loose, or in packets that have been opened, should be used as soon as possible.
SESAME SEEDS
| Chinese : Zhima |
The
sesame plant is thought to have originated from Africa, but records of its cultivation in
India and China indicated that the plant has been cultivated since ancient times. Today it
is grown all over the world in tropical and sub-tropical countries. Sesame seeds are small,
flat and pear-shaped. They are usually white in color, but can be cream to brown, red or
black.
Raw
sesame seeds have little aroma and are almost tasteless until they have been roasted or
dry-fried, when their nutty aroma becomes very pronounced and their flavor is heightened.
Sesame seeds are about fifty percent oil, and processed sesame oil is used in oriental
cooking for flavoring. The seeds are used in a number of popular Chinese dishes, most
notably in Chinese honeyed apples and bang-bang chicken. They are a common feature in
Indonesian, Malaysian Singaporean and Japanese cooking, and are often toasted then sprinkled
over salads and other dishes just before serving.
Sesame seeds are often toasted before being used. To prepare toasted seeds, place them in a
wok or pan over medium heat. The seeds burn easily, so shake the pan constantly to keep them
moving and do not leave it unattended at any time. If ground seeds are required, this can be
done in a mortar with a pestle, or, as in Korea, between two flat plates. In Japan, cooks
use a device rather like a pepper mill, which grinds the roasted sesame seeds as finely or
as coarsely as needed, the finely ground seeds are called irigoma.
The
high oil content means that sesame seeds do not keep well. Store in a cool, dry place and
observe the expiry date on the packets.
OTHER NUTS
Candle nuts are native to Indonesia, and are similar to macadamia nuts, which can be
used as a substitute. Asian cooks use the pounded nuts as a thickener. They are slightly
toxic when raw, and should always be cooked.
Cashew nuts are widely used in Asian cooking, either raw or roasted.
Chestnuts have a robust texture and meaty texture, which make them a popular addition to a
variety of vegetarian dishes. They are particularly delicious stir-fried with bok choy or
other leafy vegetables.
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