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Index

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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 →

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

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

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.

Ya Cai (Sichuan pickled mustard greens)

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Ya Cai – Sichuan Pickled Mustard greensWhat´s it called?
Ya cai / 芽菜, suimi ya cai, preserved mustard greens from Sichuan, Sichuan pickled mustard cabbage.

What is it?
The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. The leaves, which are first rubbed with salt and sundried are layered in stoneware pots, together with sugar and maybe some chilli pepper and left to ferment for months. Ya cai is one of the basic tastes of Sichuan cuisine.

How to use it?
Ya cai is very difficult to find in the West, the most famous brand (Suimi) is sold in little, convenient bags . It’s probably best to rinse it under the tap to get rid of the excess salt. Then squeeze it to get rid of the water. You can shortly stir fry it in some oil to make it semi-crunchy and use as a garnish. You can also add it to the garlic and ginger when making a stir fry.

Tips, Tricks & Recipes

Other, comparable pickled vegetables?: