BEAN SPROUTS
Bean Sprouts are the sprouded seeds of Mung Beans and they grow throughout South-East Asia. Bean Sprouts are typically used for Salads, Stir Fries, Spring Rolls and Soups. The sprouted beans are more nutritious than the original beans and they require less cooking time. They can be stir-fried or sautéed but should only be cooked for only 30 seconds or less. The fresh Mung Bean Sprouts of HS which are grown in The Netherlands are crunchy and taste deliciously juicy and slightly nutty.
HS Bean Sprouts are rich in vitamins A and C, minerals, calcium, and iron and fit perfectly well into a balanced diet.
PAK CHOI
Pak Choi, also called Chinese Cabbage, is a vegetable variety with dark green leaves and white stem. Pak choi has a pleasantly mild flavour, slightly reminiscent of mustard. It is mostly used in stir-fries but should be added before just the end of the cooking time so the vegetable will remain nice and crispy. Pak Choi is also delicious as a filling for spring rolls and Asian salads.
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We also sell these varieties on the normal Pak Choi:
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Shanghai Pak Choi is smaller and its taste is spicier than normal Pak Choi.
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Baby Pak Choi is smaller and softer than the larger species.
CHOI SAM
Choi Sam is related to the cabbage family and is also referred to as the Chinese Cauliflower because of its small yellow flower buds. This vegetable is especially popular in Hong Kong and the Fuijan province. The taste of Choi Sam can be described as a mix between spinach, mustard and cabbage, it’s deliciously spicy. The texture is crispy and juicy. The vegetable is often used in noodle and wok dishes. In Thailand, Choi Sam is especially added to soups.
AM SOY
Am soy, also called Mustard Cabbage, belongs to the Chinese cabbage varieties and has slightly serrated, oval leaves. Am Soy resembles Pak Soi but has shorter leaf veins. The taste can be described as slightly bitter and spicy. The young leaves of Am Soy are often used for salads, the large leaves are especially suitable for wok dishes. Am Soy should only be added shortly before the end of the cooking time so that this vegetable stays nice and crispy.
KANG KONG
Kang Kong (Morning Glory) is also known as water spinach because this vegetable often grows in water. This plant with long stem and long narrow leaves has a mild flavour similar to Spinach. Kang Kong is mainly used for the preparation of Indonesian Kangkung Belacan, a delicious wok dish with water Spinach, Chilli, Shrimp Paste and Garlic. Moreover Kang Kong tastes delicious with Fish and Tofu, and can also be served with Omelet.
KAI CHOI
Kai Choi, also known as Chinese Green Mustard is a variation of the huge Asian mustard cabbage family. Kai Choi can be recognised by its thicker stems and stiffer leaves. Its flavour is also unique and more pungent than its relatives: peppery and a little bitter. A real cabbage flavour with even a hint of kale in the distance.
Whole young (baby) Kai Choi can be used raw in salads. However the full grown Kai Choi cannot. First, cut the stems from the leaves and process them separately. Stir-fry and/or boil the stems (in pieces), for a while, until they are soft but not broken. Finally add the leaves (in strips). Kai Choi is particularly delicious in soups or stews and combines well with strong flavours like oyster sauce, chilli and tamarind.
Tong Oh or Japanese Chrysanthemum is a species of flowering plant in the aster family. This leafy vegetable is widely used in Asian cuisine. The plant has a unique taste with a light Chrysanthemum aroma. The plant parts are mainly used for stews or soups and should be added only shortly before the end of the cooking time. Moreover, Tong Oh is an important ingredient of the Taiwanese Oyster Omelet. The green stalks can be eaten raw in salads.
BANANAS/PLANTAINS
Everyone knows what bananas are and have probably eaten them also. But do you know about the difference between Plantains and Green Bananas?
Plantains are a tropical fruit and are used to be cooked or baked. Plantains can be eaten as a dessert, but are often part of meals in exotic countries, just like potatoes are in the Netherlands. Plantains are tastiest when the skin is completely blackened. They can also be breaded and unripe bananas can be turned into Banana Chips.
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Green Plantains are very rich in starch and do not taste as sweet. Green plantains should always be cooked, otherwise they will be poorly digested. Cut the green plantain into slices or strips and use them with Rice, Curries or Noodle Dishes. Bananas can also be processed into a puree or crispy crisps as an alternative to potatoes. If you let the plantain ripen a little longer, you can dip it in a dough batter, fry it and enjoy a delicious dessert.
CASSAVA
Cassava, also known as Manioc, is a staple food in African, South American and Asian countries. The taste of the root of the cassava shrub is neutral to slightly sweet. Raw Cassava is poisonous and therefore cannot be eaten raw. Prepare Cassava the same way as potatoes by cutting them into pieces, baking, cooking, frying or mashing them. Cassava not only goes very well with Curry dishes, but can also be used as Baking Flour.
YAM
A yam is a tropical root vegetable that resembles a sweet potato however, they are not related.
Some yams are the size and shape of small potatoes; others can grow up to 1.5m (5ft) in length and weigh over 100lbs (70kg). Skins may be dark brown or light pink; insides white, yellow, purple, or pink. Yams are starchier and more potato-like and unlike the sweet potato they are not sweet. The taste is a mix of a sweet chestnut and a potato. Yams can be pureed, boiled or fried and are very suitable for the preparation of stews and soups or as a side dish. Their flavour can also be easily altered by various cooking methods making them very versatile.
Finally, yams are very nutritious. They contain more fat, carbs, fibre, potassium, vitamin C, vitamin B6, and vitamin E than sweet potatoes do.
SWEET POTATOES (OUBI)
Oubi, also called Sweet Potatoes are only distantly related to potatoes. The taste of Oubi can be described as a mix between a Potato and a Carrot. Just like Potatoes they can be boiled, baked, fried and stir-fried. Sweet Potatoes are used in Asian cuisine as a side dish, but also in stews and desserts (Japanese Yokan). In Korea it is common that Glass Noodles are made from the starch of the Sweet Potato.
At H&S we sell not only Orange Oubi but also Purple and White varieties. Purple Oubi have a rich, almost winey flavor with a creamy texture. They are denser and drier which is why moist cooking methods and longer times are recommended.
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White Oubi are less sweet, more dry and more crumbly compared to the Orange Oubi. It has the right colour to compete with the traditional Potatoe and is a healthier alternative.
TARO/TALLAS
Taro (or Tallas) is the root of the Elephant's Ear Plant. The inside of the root is white and the skin is rough and brown. The taste is a mix between Sweet Chestnut and Carrot. Raw Taro is poisonous and Taro should therefore be cooked well before eating. The cooking time is longer than that of potatoes, but Taro does contain more nutrients. Taro is very suitable for the preparation of stews and soups or as a side dish.
LABOSIAM
Labosiam or Chow Chow is a pear-shaped vegetable that is related to Cucumber and Pumpkin. The rind is smooth and green, inside the labosiam is light green and it tastes like a cross between a potato and a cucumber. This exotic fruit is usually cooked and served as a side dish but labosiam can also be used for the preparation of desserts (labosiam compote). This vegetable is rich in minerals, iron and vitamin C.
TAMARIND
The tamarind tree produces pod-like fruit, 12-15 cm in length with a hard brown shell. It contains an edible pulp used in cuisines around the world. Tamarind is cultivated around the world in tropical and subtropical zones. Today, India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.
GINGER
Ginger (Zingiber Officinale) is a flowering plant whose ginger root or ginger, is widely used as a spice. Ginger belongs to the same family as Turmeric, Cardamom and Galangal and originates from South East Asia (near the Philippines). It is a true cultigen and does not exist in its wild state. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. Ginger is mostly grown in India, Nigeria and China.
GARLIC
Garlic (Allium sativum) closely relatives to the onion, shallot, leek, chive and Chinese onion. It is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide. Garlic has a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavouring and as a traditional medicine. China produces some 80% of the world's supply of garlic. Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.
LIME
A lime is a small green citrus fruit with an intense sour taste. They provide a unique twist to a lot of dishes. Limes are especially used in Southeast Asian cuisine for the preparation of for example Vietnamese Pho. Lime juice is also indispensable for the preparation of Pad Thai and stews and in used in almost every Curry. Limes are also often used as garnish for noodle and rice dishes.
BAMBOO
Bamboo has a relatively neutral flavour and an al dente consistency. The light yellow flesh is a little fibrous and crunchy and tastes a bit like asparagus. They are rich in nutrients and usually taste good with meat dishes. Bamboo is a popular stir-fry vegetable for dishes like chop suey, vegetable curries, and soups. Bamboo halves are also indispensable in sukuyaki, a Japanese stew.
H&S sells Bamboo in shoots (strips), slices and tips.
WATER CHESTNUTS
Water chestnuts are the tubers of water grasses that grow underwater submerged in the mud and are known for their delicious sweet taste and crunchy consistency. The tubers have a white flesh and can be eaten raw, cooked or grilled. In Chinese cuisine they are used for both spicy and sweet dishes. People often confuse Water Chestnuts with nuts because of their crunchiness.
BLACK FUNGUS
This black mushroom is also called Black Fungus or Cloud Fungus by the Chinese. It is a thin, curly mushroom that grows on trees. Black Fungus are highly valued because of their crisp 'al dente' consistency. The taste is relatively neutral. The mushrooms should be soaked in warm water for approximately 30 minutes in which they swell drastically.
SHIITAKE
Shiitake Mushrooms are one of the most popular mushroom species from Asia. This mushroom grows on the Shii Tree and has a fleshy consistency and a spicy savoury flavour that is described as umami. The taste of dried Shiitake Mushroom becomes stronger during drying. Shiitakes have a distinct flavour that makes them great in Asian soups. The mushrooms do not require baking. They can be eaten by itself or in a meal, such as a soup or stew. Asians mostly use the mushrooms as a condiment for traditional dishes and they can also be used to make a broth. These tasty Asian mushrooms should be soaked in hot water for approximately 30 minutes and can then be added to wokdishes, soups and stews.
RADISH
Radish, also known as Daikon, is a mild radish species from East Asia. The radish is cut into strips and pickled, and is used mainly for Chinese, Japanese and Korean dishes. Preserved Radish is suitable for the preparation of soups but also look great as a garnish for instant rice and noodle dishes or tempura.
BABY CORN
Baby Corn is harvested very early. Therefore, baby corn or cornlettes are soft and at the same time delightfully fresh with a crunchy bite. In Asian cuisine Baby Corn is very popular for stir-fry cooking to add a little bit of extra bite to a dish.
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Baby corn comes from regular corn. It can come from any number of different kinds of varieties, but it's just picked at a much earlier stage, before it's even been fertilized. It's like going out and picking an apple before that apple blossom has even opened up.
KIMCHI
Kimchi are Korean fermented vegetables consisting of Chinese Cabbage, Spring Onions, Garlic, and Ginger. Kimchi has both a historical and a cultural value in Korea and is a major supplier of vitamins and nutrients during wintertime. Kimchi can be served as a vegetable side dish or as an appetizer with Tofu, salads and soups.
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Kimchi is double trending as it belongs to the Korean kitchen and is also fermented!
RAMBUTAN
Rambutan is also called fake or hairy Lychee. 'Rambut' means hairy in Indonesian, because of its soft, flexible exterior shell that is covered in stiff, hair-like bristles. This sweet and juicy fruit is very popular in Thailand and tastes a bit like honey melon and grapes. Rambutan has juicy, glossy, white-translucent flesh that has the consistency of Lychees. Rambutan is one of the most loved fruits in Southeast Asia.
LYCHEE
Lychees are also called Chinese hazelnuts due to its origin and shape, or love fruits. Lychees are native to China. Narcissus lychees are rich in vitamin A, B, and C and have a refreshing exotic flavour. These fruits are best used for desserts such as ice cream, fruit salads and compotes. In Chinese cuisine lychees are also added to meat and fish dishes for a sweet refreshing bite.
JACKFRUIT
Jackfruit is an enormous big exotic fruit originally from India, the fruit can grow up to 40 KG! The Jackfruit can be eaten green and young and yellow and ripe. The structure of the young green Jackfruit makes it a perfect vegan meat substitute. The consistency of Jackfruit is similar to chicken breast, it has a fleshy texture with a neutral taste. The fruit is often seasoned and used as a meat substitute. You can use it for all kinds of dishes in which usually meat is used. We also sell Pulled Green Jackfruit (11927) which makes it even easier to make for example the trendy vegan 'Pulled Pork Burger'.
The yellow ripe Jackfruit has a very chewy, stringy texture and unique, tropical flavour, almost a hybrid of pineapple, banana, and mango. It is enjoyed in sweet dishes throughout Asia .
BANANA BLOSSOM
Banana Blossom is the eatible blossom of the Banana tree. Banana Blossoms are similar to Artichoke hearts in taste. The structure of this blossom makes it a perfect fish subtitute. Just add the right herbs to marinate and you can not see nor taste the difference with white Fish like Codfish! You can use it for example to make Fish & Chips, watch this recipe video on Instagram.
Use this exotic fruit also for the preparation of vegetable curries, stews and for the Filipino dish kilawing puso (a combination of Banana Blossom with Mussels and Squid in savory sauce).
Moreover, Banana Blossom is delicious in desserts with Coconut Milk and sugar.
