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Garlic =
elephant garlic =
great-headed garlic = Oriental garlic
= Suan
(Mandarin) = Suen (Cantonese) = Kratiam (Thai)
Garlic is a member of the lily
family, which is the same genus as leeks and onions.
It is believed to have originated in Asia. Garlic's
curative qualities are well documented, and in many
cultures it is used to ward off evil.
There are several varieties of
garlic, from tiny heads to the aptly named elephant
garlic. The color of the skin varies from white
through to pink and purple, and the flavor can be
anywhere from mild to extremely pungent. The most
common variety in Far East has a purple skin, a
distinctive aroma and a fairly strong flavor with a
hint of sweetness. In South-east Asia, cooks use a
miniature variety of garlic. There are only four to
six cloves in each bulb, and both the aroma and the
flavor are much more concentrated. Thai cooks favor
small garlic bulbs whose cloves have such thin skins
that it is seldom necessary to remove them for
cooking. The cloves are simply smashed with a
cleaver, then added to the pan, where the skins
dissolve to become part of the dish.
Garlic forms a trinity of flavors
with spring onion and ginger in thousands of dishes
in Chinese cooking, particularly in Beijing and
Sichuan. It is a basic ingredients in much of Asia,
including Korea, but is less popular in Japan, where
it is used mainly for medicinal purposes. Vietnamese
cooks use a great deal of garlic, and in Thailand a
mixture of crushed garlic, coriander root and pepper
is the foundation of many dishes. Garlic is an
essential ingredient in the famous Thai curry
pastes, too. Throughout Asia, garlic is also used to
flavor oil for frying, partly because of the
aromatic flavor, it imparts, and also because it cut
down on the "oiliness".
Raw garlic is often used in dips,
marinades and dressings.
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Lemon Grass =
Ningmeng (Mandarin) = Xiang Mao (Cantonese) = Serai
(Malay) = Takrai (Thai) = Xa (Vietnamese)
Lemon grass is a
perennial tufted plant with a bulbous base. It grows
in dense clumps in tropical and subtropical
countries and is commercially cultivated on a grand
scale. The cut stems are about 20cm/8in long, and
look a little like fat spring onions or very skinny
leeks.
It is only when the stems are cut
that the distinctive citrus aroma can be fully
appreciated. This is matched by the clean, intense
lemon flavor, which has a hint of ginger but none of
the acidity associated with lemon or grapefruit.
Lemon rind is sometimes suggested as a substitute,
but it lacks the intensity and liveliness of fresh
lemon grass, and will give disappointing results.
Ground dried lemon grass also known
as serai powder, can be used instead of fresh. As a
guide about 5 ml/1 tsp powder is equivalent to 1
fresh stalk. Whole and dried chopped stalks are also
available in jars from oriental stores and larger
supermarkets, as are jars of lemon grass paste.
Lemon grass is widely used throughout
South-east Asia, in soups, sauces, stir-fries,
curries, salads, pickles and marinades. it is a
perfect partner for coconut milk, especially in
fish, seafood and chicken dishes. Thai cooks often
start a stir-fry by adding a few rings of lemon
grass and perhaps a little grated or chopped fresh
root ginger or galangal to the oil. This not only
flavors the oil, but also fills the room with
glorious aroma. A favorite Vietnamese dish consists
of sea bream coated in a lemon grass paste, which is
left to stand until the flavor penetrates the fish,
and then fried.
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