Exotic greens and beans are available all over Asia, come find out about Bilimbi, Bitter Gourd and Sauropus.
Tired of broccoli and lettuce? There's a world of flavours out there in Asian veggie world. I've introduced you to other intriguing vegetables in my previous two introductions and now, we continue the lesson.
If you'd like to test out some Asian veggie recipes, check out Spicy Indian Cauliflower, Asian Salads, Stir-Fried Pea Shoots and Green Papaya Salad.
BARLOTTI BEANS / RED-STREAKED BEANS: Similar to pinto beans, and obviously streaked red, these belong to the same family as kidney beans. Matured beans are frequently sold dried. The pods have a mild flavour and usually added to soups or simmered and then eaten in salads or added to meat dishes. Must be stored in a perforated plastic bag, up to 4 days.
BILIMBI / BELIMBING: Closely related to the starfruit, this acidic tropic fruit is too sour to ingest as a fruit. Looking like tiny clusters of cucumber, the bilimbi have a delicate skin and will deteriorate quickly at room temperature. Stuffed with vitamin C, this little fruit is added to fish curries and also pickled or converted to sambal.
BITTER GOURD: Light green in colour and ridged, this veggie is popular all over Asia. Because of its bitterness, careful attention must be paid to its preparation: Wash, slice it thinly, sprinkle lots of salt and set aside for ½ an hour as the bitterness is drawn out. To make it even less bitter, blanch in boiling water and then plunge in ice water. By the way, this veggie contains quinine and has been used for its anti-malarial properties as well as treating low-blood pressure. Sometimes mixed with chili and onions and eaten raw or stuffed with minced pork and steamed.
BLACK GRAM / URAD DAL: A kind of bean available in two forms and mostly eaten in India. Sold whole, with the black skin intact or skinned and split with its creamy colour (known also as "white lentil"). Essential to many Indian and Sri Lankan dishes.
CEYLON SPINACH: Originating in India but cultivated in China and Africa. With purplish-red stalks and a deep-green leaves, this veggie has a somewhat sticky texture after cooking. Sometimes sold as saan choy, this spinach is rich in minerals and vitamins. It's often added to soups or blanched and used in salads. The Cantonese will toss in oyster sauce, sugar and pepper to serve.
FUZZY MELONS: Slim and hairy and thought to originate from Japan. Up to 8 inches in length, these look a little like fat zucchini clothed in fine hairs. Peel and then slice and cube for cooking. Sometimes the pith is removed and stuffed with minced pork and steamed or tossed into stews, soups and curries. It is also versatile enough to be stir-fried with dried prawns and spices.
PETAI / TWISTED CLUSTER BEANS: Known also as parkia beans, these are pungent dark green beans found growing wild in the tropics. The pods contain 10 to 18 seeds and have a pungent flavour that is best described as an "acquired taste." Often stir-fried and mixed with spices and sambal. By the way, they are also referred to as "stink beans" as they have a urine smell reminiscent of asparagus. These beans are a diuretic.
SAUROPUS: Known as sayur manis ("sweet vegetable") in Malaysia, Indonesia and Singapore. This wild fern-like vegetable has tough, inedible stems but it’s the tender leaves are what's prized. Leaves are added to soups or stir-fried with a beaten egg. Sometimes, fried with chilies and dried prawns.
YELLOW CUCUMBER: Found mostly in China, this veggie is an all-purpose gourd. It's yellowish skin can look somewhat cantaloupe-like. The yellow cucumber is cooked in peaces with the skin on. Either cut into chunks or slices, the Chinese believe it can prevent coughs. Added to pork or chicken soups and also made into a sweet pickle served alongside steamed fish.
