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HANDY POCKET GUIDE TO
Asian
Vegetables
Text and recipes by Wendy Hutton
Photography by Peter Mealin
Published by Periplus Editions with editorial offices at 61 Tai Seng Avenue, #02-12, Singapore 534167.
Copyright © 2004 Periplus Editions (HK) Ltd.
ALL RIGHTS RESERVED
Printed in Singapore.
ISBN: 978-1-4629-0713-7 (ebook)
Distributors
Indonesia
PT Java Books,
Kawasan lndustri Pulogadung
JL. Rawa Gelam IV No.9 Jakarta 13930
Tel: (62) 2l 4682 1088 Fax: (62) 20 461 0206
Email: [email protected]
Japan
Tuttle Publishing
Yaekari Building 3F
5-4-12 Osaki, Shinagawa-ku
Tokyo 141-0032
Tel: 81 (3) 5437 0171 Fax: 81 (3) 5437 0755
Email: [email protected]
Asia Pacific
Berkeley Books Pte Ltd
61 Tai Seng Avenue #02-12 Singapore 534167.
Tel: (65) 6280 1330 Fax: (65) 6280 6290
Email: [email protected]
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Introduction
One of the most striking aspects of markets throughout tropical Asia is the vast array of vegetables on display: bulging beige, white, purple or pink roots, tubers and stems; round, oval or snake-shaped gourds; dozens of vivid leafy greens, often glistening with the water sprinkled on to keep them fresh; tubs of crisp beansprouts and piles of bamboo shoots; forest-fragrant mushrooms and bunches of aromatic greens; mountains of fiery chillies and even edible flowers.
Some of the vegetables enjoyed in Southeast Asia are rarely seen in markets, as they are gathered wild, plucked from the tips of trees, from alongside rivers or klongs, from the edges of rice fields or from the forests. Others are from kitchen gardens and are rarely grown commercially. As Asia becomes increasingly urban, the use of these wild vegetables is diminishing-as, indeed, is the prevalence of kitchen gardens-yet the markets offer more than enough to compensate for the lack of these traditional vegetables.
Many of tropical Asia's vegetables are native to the region. Countless others have been introduced from other continents and are now such an accepted part of the local diet that it's hard to imagine a time when they were not available. The most striking example is the chilli, a fiery little fruit unknown outside its native tropical America before the arrival of Columbus in the 15th century. Portuguese and Spanish colonialists carried the chilli to India and to the Philippines, from whence it spread like the proverbial wild fire.
This book serves as an introduction to some of the most common vegetables found in tropical Asian markets, and includes only those Western vegetables whose Asian counterparts are somewhat different. Most of the entries are lowland vegetables; others are cultivated in cooler highland areas or imported from China.
Local names usually differ from one country to the next; even within countries such as Indonesia, the Philippines and Thailand, the same vegetable may have different names according to the local dialect. The most accurate identification is the scientific name, although even here, botanists show a reluctance to let sleeping plants lie and sometimes reclassify a variety. This book gives the currently accepted botanical name, with older or alternative botanical names also provided where these may be useful. The most widespread local name is given for Thailand, Malaysia, Indonesia and the Philippines. The vegetables are grouped according to family, in alphabetical order. An index which includes their common and scientific names can be found at the back of the book.
Identifying vegetables is only the first step towards their enjoyment. Buying tips, storage and preparation are all discussed, as well as notes on the history, nutritional value and medicinal properties of certain vegetables. Finally, a few sample recipes from around the region are included to whet your appetite.
Botanical Family:
Agaricaceae
Thai name:
Hed horm
Malay name:
Cendawan
Indonesian name:
Jamur
Filipino name:
Kabuteng kahoy
Shiitake Mushroom
Lentinus edodes
Until relatively recently, this north Asian mushroom, also known as the black forest mushroom, was found only in its dried state in tropical Asia. Fortunately, the fresh mushroom, generally sold under its Japanese name, shiitake, is increasingly grown in the region and is highly prized for its firm texture and rich, almost meaty flavour.
Fresh shiitake can be grilled, braised, stir fried or added to stews and one-pot dishes; they can also successfully be made into European-style mushroom soup. The coarse stem should be discarded and the caps carefully wiped with a piece of paper towel or cloth. Do not wash the mushrooms; store them loosely wrapped in paper towel, not plastic, which makes them sweat and decay quickly.
The medicinal benefits of this mushroom, known to the Chinese for centuries, have been confirmed by Western scientists. Fresh or dried, the shiitake mushroom lowers cholesterol levels; it also posses anti-viral and possibly anti-cancer properties.
Chinese Spinach
Amaranthus gangeticus;
Amaranthus tricolor
Botanical Family:
Amaranthaceae
Thai name:
Phak khom suan
Malay name:
Bayam puteh, bayam merah
Indonesian name:
Bayam
Filipino name:
Kulitis
Amaranthus spinach is often regarded as the best of all the tropical spinaches in terms of food value and flavour. Despite the reputed health-giving properties of true or English spinach, Chinese spinach has double the amount of iron and also contains considerable amounts of vitamins A, B and C.
At least seven different cultivars are found in tropical Asia. The most common has pale, almost rounded green leaves, while another variety has dark red markings at the centre of its rounded green leaves. A third variety has darker narrow leaves with pointed tips.
There is no appreciable difference in flavour between these varieties. All should be washed well and the leaves pulled off the stems before cooking. Chinese spinach can be steamed, simmered in soups, or cooked in coconut milk with root vegetables such as sweet potato or pumpkin. If steaming this type of spinach Western style, a few leaves of mint added to the pan improve the flavour.