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List of all products & ingredients (so far): Mustard Seeds Japanese Mustard (kona karashi) Rice Noodles Red Rice Yeast Zha Cai (Sichuan preserved vegetables) Tianjin Preserved Vegetables Ya Cai (Sichuan preserved mustard cabbage) Suan Cai (Chinese sauerkraut) Cha-om (Acacia Leaf) … Continue reading →

Zha Cai (Sichuan Preserved Vegetable)

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Zha cai - Preserved Mustard

What’s it called
Sichuan preserved vegetable, Szechwan vegetable, Chinese pickled vegetable, pickled mustard tuber, zha cai / zhàcài / 榨菜 (China). Also: tsa tsai / jar choy / jar choi / ja choi / ja choy / cha tsoi.

What is it?
The pickled, rather strange looking stem of a special kind of mustard cabbage from Sichuan, the Brassica juncea var. tsatsai (see photo). These fist-sized bulby stems are rubbed with plenty of salt, then pressed with weights to slowly release its moisture. Then they are dried, rubbed with red, hot chili paste and left to ferment in big earthenware jars. This process is pretty similar to the way Koreans make kimchi and the taste and texture is a bit like our pickled cucumber.

How to use it?
You usually find Zha Cai in tins. Open the tin, then cut off the piece you need, rinse off the chili paste, de-salt it by soaking it for about half an hour in a cup of water, vinegar or white wine. Then cut it into small strips or cubes and use in all kind of dishes. You can braise, cook, stir-fry or even eat it raw, as a pickle. Zha cai bought in bags usually is already cut into strips for you. Never keep leftovers in the tin, transfer to a small container or plastic bag and keep refrigerated. It will keep for months if not years.

Tips, Tricks & Recipes

Preparing Zha Cai

Welcome to Asian-ingredients.com

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Finding your way in Asian supermarkets isn’t always easy, with all its strange looking products and incomprehensible labels. With this site I want to offer a helping hand, provide information on products and ingredients, explain how to use them and refer to good recipes all over the web. Continue reading…..

Soursop (guanabana)

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Soursop / guanabana
What’s it called?
Soursop, guanábana, graviola, soursapi, Brazilian pawpaw, prickly custard apple, Annona muricata (L). Mãng cầu Xiêm / mãng cầu ga (Vietnam), thurian-thet / thurian-khaek / rian-nam (Thailand), guyabano (Philipines), zuurzak (Netherlands), sirsak / nangka belanda / durian belanda (Indonesia), cì guǒ fān lì zhī / 刺果番荔枝 (China)

What is it?
A soursop looks like this stretched, curved , pear-shaped, green fruit with spikes from 10 cm up to 35 cm big. The inside has a white, pudding-like texture but is also a bit stringy and has big, brown, shiny seeds. Soursop tastes sweet and sour at the same time, like a combination of strawberry, banana and lime. It’s really, really nice.

How to use it?
Best to first peel the soursop, then cut it lengthwise and pull out the stringy core (like pears have). Over a bowl, push out the seeds one by one (see: illustrations). The result will look a bit like shiny, mushed banana. (photo). It’s much easier to buy prepared soursop, available frozen or canned. Blend the fruit for a few minutes and pass through a sieve to make sure there are no stringy bits left. Use in drinks, smoothies or icecream. It’s okay for fresh soursop to have some black spots, through the thick, leathery skin you should be able to feel the inside to be soft. Fresh soursop doesn’t keep very well, that’s why it’s not readily available in the West. The flesh turns brown when exposed to air.

Tips, tricks & recipes

  • Make soursop juice by blending soursop with (a combination of) milk / coconutmilk / condensed milk / water / and bring to taste with palmsugar / suiker / lime / lemon / nutmeg / vanilla / cardemom / cinnamon or what you think is nice.
  • Tea made of soursop leaves is believed to cure/prevent many illnesses.
  • Because the dutch in Indonesia immediately fell in love with soursop (sirsak), but pretty much hated its relatives durian & jack fruit the Indonesian started calling the soursop “nangka belanda”or “durian belanda”. (meaning dutch nangka or dutch durian)

Cha-om (Acacia leaves)

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Cha om (Acacia Leaf)What’s it called?
Acacia leaf, climbing wattle, stinky leaf, Acacia pennata / Senegalia pennata (L), cha-om / ชะอม (Thailand), su pout ywet (Birma), khang (India).

What is it?
Cha-om are the young leaves of the Acacia Pennata, a small member in the Acacia family, mainly known in Thailand, Burma, Laos and Indonesia. At first glance you might think it’s some sort of dill, but when looking closer you see the leaves look a bit like feathers or fern (photo). The woody stalks have nasty thorns (photo), you only eat the tender leaves.

How to use it?
Raw cha-om has a bit of a nasty, metallic smell, that’s why some people call it “stinky leaf”. You could eat it raw if you’d really want to but usually it’s cooked or stir-fried because that will eliminate the nasty smell completely. The taste will turn nutty, warm and fragrant. Wash the cha-om, then pick the leaves and disregard the stems. You can use the leaves in soups, curries and stirfries, but most commonly it’s used in omelet.

Tips, tricks & recipes

Tianjin Preserved Vegetables

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Tianjin Dong Cai – preserved CabbageWhat’s it called?
Tianjin preserved vegetable, Tianjin preserved cabbage, Tientsin preserved vegetable, Tianjin winter vegetable, Tiānjīn dōngcài / 天津冬菜 (China), tang chai (Thailand).

What is it?
Tianjin preserved vegetable is made with a thinner, more slender kind of napa cabbage from the Tianjin region called Tianjin cabbage / 天津白菜. The cabbages are first sundried, then chopped into thin strips, rubbed with salt and usually some garlic too and put in earthenware pots to ferment. It tastes a bit like sauerkraut only much more intense. And it tastes strongly of garlic too.

How to use it?
Chop finely and use a little bit of it in soups, stir fries and stews. It is rather salty so it’s a good idea to rinse it first. Tianjin preserved vegetable is normally used in small quantities. To prevent your dish getting too salty, wait with seasoning it with salt or soy sauce until after you’ve added the Tianjin preserved vegetables. Often sold in typical, brown earthenware jars like in the photo above that you can keep in your cupboard almost indefinitely.

Tips, Tricks & Recipes

Kona karashi (Japanese Mustard)

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kona karashi (Japanese mustard)What’s it called?
Japanese mustard, Japanese mustard powder, hot mustard, wa-garashi / 和からし (mustard), kona-karashi / 粉からし (mustard powder), neri-garashi / ねりからし (mustard powder paste).

What is it?
Kona karashi simply is the Japanese version of mustard, only normally it’s not a readymade sauce or paste like we´re used to in the West, it’s a powder that you have to mix yourself with a little water. This means the mustard will taste hotter, much more pungent, but also a little bit more bitter and less sour because no vinegar is added like in Western mustards. It is made of the same, ground mustard seeds though, so it isn’t hugely different. Nowadays you can also buy it in tubes, but why would you?

How to use it?
Just mix some powder with a little water (ratio 1:1) to form a paste. Preferably shortly before you want to eat it as it will lose flavor quickly once exposed to the air. If you want to keep it, then cover it with some cling film.
Serve it on the side with your steak, schnitzel cq tonkatsu, oden, miso-soup or natto. Or mix it with some soy sauce, ketchup or mayonnaise to form a sauce. Use it to dry rub a pork chop, whatever you like. Japanese mustard powder keeps almost for ever.

Tips, Tricks & Recipes

  • You can add a little turmeric powder to lift the color into a brighter yellow.
  • Kona Karashi is actually quite comparible to Colmans’s English Mustard Powder. So you could substitute one with the other.

Mustard Seeds

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Mustard seeds BrownWhat’s it called?
There are actually 3 kinds of mustard seeds:
* white / yellow mustard seed (Brassica hirta/alba)
* brown / sarepta mustard seed (Brassica juncea)
* black mustard seed (Brassica nigra)

What is it?
The perfectly round, small seeds of various plants in the genus Brassica. In the Western world mustard seeds are mainly used to make mustard. In the rest of the world it’s also used as a (powdered) spice. Mustard seeds don’t of taste much until you bruise them and mix them with water or until you heat or grind them. It’s only then that the sharp taste is released.

Mustard Seeds YellowHow to use it?
Indian recipes often start with frying some mustard seeds for a few seconds in hot oil or ghee, the moment they start popping the other ingredients are added. This technique is called “Tarka”. Unlike mustard (the sauce), mustard seeds are actually more nutty and fragrant than sharp. They are often part of spice mixes like masala, curry powder, Cajun mixes. When stored cool, dry and air-tight mustard seeds can keep for months if not years.

Tips, tricks & recipes

  • Recipe with yellow mustard seeds: making your own Cajun spice mix
    Recipe with Brown mustard seeds: Madhur Jaffrey’s salmon curry
  • Black mustard seeds can only be harvested manually, which is rather labour intensive. That’s why you won’t find them easily in the shops. Luckily you can substitute them with brown mustard seeds which taste quite similar only a little less pungent.
  • Some recipes say you can substitute brown with yellow mustard seeds, but I would never do that. Substituting yellow with brown is okay.
  • Indian cuisine also uses mustard oil. Raw (in vinaigrettes) it tastes pungent, heated it tastes more sweet and nutty.

Rice Noodles

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4 kinds of rice noodles
What’s it called?
Rice noodles, rice noodles, sen gwi dtiaw (Thailand)
Broad ones: banh pho (Vietnam), sen yai (2cm) / sen lek (1⁄2 cm) (Thailand), hé fěn / 河粉 (China)
Thin ones: rice vermicelli / mihoen / mihun / bihoen / bihun, mí fěn / 米粉 (China), banh hoi (Vietnam), sen mii (Thailand), laksa (Maleisia).

What is it?
To make (broad) rice noodles, rice flour (which is simply ground rice) is mixed with water into a slurry. This slurry, spread out in a thin layer is being steamed before it’s cut into different size. (see clip). Fresh rice noodles are soft and slippery, but in the West we mainly know them dried, which makes them a bit firmer. To improve texture or colour producers often add a little bit of corn flour or tapioca flour to the slurry. The (thin) rice vermicelli is often made a little bit different, a slightly thicker dough is being extracted into this strings and those strings are getting steamed or boiled. (see clip).

How to use it?
Rice noodles are already prepared/cooked when produced, that way you don’t need to cook them at home. Normally it’s enough to re-hydrate them in hot or warm water. It depends on the thickness how long you need to soak them, usually you can find a good indication on the package. They just need to soften up. You can shorten the soaking time when you are going to further use them in soup or stir-fries. For soups you could even decide to rehydrate them in the soup. Soak to perfection if used for Thai salads, just rinse in cold water to stop the process, then add a litte (sesame) oil to prevent them from sticking together. When you deepfruy (175°C) rice vermicelli (unsoaked) it will swell up into crunchy strings.

Tips, Tricks & recipes

  • Sometimes you can find fresh rice sticks/sheets in the fresh department. They’re much softer and more slippery than dried noodles.
  • Don’t confuse rice vermicelli with: glass noodles. Glass noodles will keep their texture where rice vermicelli will clog together when cooked/heated too long
  • Most famous rice noodle dish from Thailand: Pad Thai
    Most famous rice noodle dish from Vietnam: Pho
    A famous rice noodle dish from China: Cinnamon Beef Noodles

King Oyster Mushroom

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King Oyster Mushroom or King trumpet mushroom What’s it called?
King oyster mushroom, king trumpet mushroom, king brown mushroom, french horn mushroom, boletus of the steppes, trumpet royale, Pleurotus eryngii (L). Cardoncello (Italy), koningsoesterzwam / kruisdistel oesterzwam / duinvoetje (Netherlands), eringi / エリンギ (Japan), saesongi peoseot / 새송이버섯, (Korea), xìng bào gū / 杏鮑菇 / cì qín gū / 刺芹菇 / cì qín cè ěr / 刺芹側耳 (China).

What is it?
This is the biggest mushroom in the family of Oyster Mushrooms. Originally from the around the Mediterranean, but nowadays you can find the king oyster mushroom all over Europe and Asia too. In fact, many are grown in and exported from Korea. The mushroom has a thick, round, meaty stem with a small, light brown cap.

Gegrilld King Oyster MushroomHow to use it?
King oyster mushrooms don’t have much taste when eaten raw, but when panfried or grilled they have a lovely, meaty umami taste. King oyster mushrooms are one of the best tasting mushrooms, the texture is slightly reminiscent of abalone. Just grill or panfry in slices on high heat and simply add a little melted butter, garlic and soy sauce. You can keep king oyster mushrooms for quite some time, vacuum packed, in the fridge.

Tips, tricks & recipes