Tag: foodstuff

Foodstuff: Tamarind Soup Mix

Tamarind Soup Mix 1

Of late, our supermarket has stocked quite a wide variety of spice and seasoning blends for all sorts of International dishes. This product is made in the Philippines and is meant to result in a Tamarind soup to which you add your own seafood ingredients. For those unfamiliar, Tamarind is used in many dishes to produce a natural sour flavor… However, in looking at the ingredient list, I saw that, while the product does contain Tamarind powder, it comes fairly low on the list compared to Citric Acid which appears as item number two and is, quite clearly, the chief souring agent in this preparation. Generally, I prefer making things from scratch rather than using processed preparations, but once in a while, I end up buying things just ‘to see what this is like’… Continue reading “Foodstuff: Tamarind Soup Mix”

Foodstuff: Chuan Pi Broad Bean Sauce

Chuan Pi Broad Bean Sauce 1

I try many different Sichuan Broad Bean Pastes with Chili, which typically are identified, in genuinely Chinese products, by the characters 辣豆瓣酱 … this product, however, is somewhat different than those I usually counter. I don’t plan on buying it again, but I thought I would share my experience … Continue reading “Foodstuff: Chuan Pi Broad Bean Sauce”

Foodstuff: Fake Parmesan

Fake Parmesan 1

Well, ‘Fake Parmesan’ is clearly not how the manufacturer actually identifies this particular product… rather it is identified on the label as a ‘Grate Soy Topping’ with “Parmesan flavor”. Now, I have to say, here, that the double quotes around the ‘Parmesan flavor’ in the previous sentence are intentionally applied there because, having been curious enough to sample this item, the description is just a bit…well, optimistic… Continue reading “Foodstuff: Fake Parmesan”

Foodstuff: Beef Marrow Bones

Beef Marrow Bones 1

Marrow, the rich, fatty substance in the center of certain animal bones, has long been used as a food by humans. It is very nutritious, and thus has been used for eminently practical reasons, but it has also, at various times, and in various cuisines, been regarded as something of a delicacy.

Chiefly, one finds bones being used in the preparation of hearty stocks, and occasionally  extracted and eaten as sort of a ‘side benefit’ in certain dishes, but, for a long time, the idea of marrow being a treat in and of itself has been a bit dormant in the west. This, however, has been changing in recent years, and the appetizer of roast marrow bones you see posted above, and for which a recipe will follow, is a common representation of the trend … Continue reading “Foodstuff: Beef Marrow Bones”

Foodstuff: Octopus

Octopus 1

Until recently, I had yet to see octopus in any stores locally. Even in the south, I generally encounter them frozen and, so, when I saw a fresh whole octopus here in my local supermarket I snapped up, despite the price tag of $50 for a 2kg specimen…

Actually, the price I paid is not that bad given that I will get several dishes from this single purchase… before getting to that point, though, the octopus needs a little preparation … Continue reading “Foodstuff: Octopus”

Foodstuff: Turmeric Puree

Turmeric Puree 1

Generally, the Turmeric in my kitchen pantry is the dried ground variety.  I have had the whole dried root before, but it is a pain to grind, and the fresh root, which I have used a few times, is quite hard to come by. I just saw this commercially pureed version the other day and I snagged a jar to test it out… Continue reading “Foodstuff: Turmeric Puree”

Foodstuff: Thai Roasted Chili Paste

Thai Roasted Chili Paste 1

This little food item has been sitting in my cupboard for quite a while waiting to be used but, this past weekend, I finally got around to giving it a try. In one sense, I was a little disappointed in that, despite being called a ‘chili’ paste, there was barely any heat to it at all. That being said, though, it did have other compensating qualities that still make it quite useful… Continue reading “Foodstuff: Thai Roasted Chili Paste”

Foodstuff: Thai Chili Paste with Holy Basil

Thai Chili Basil Paste 1

This little item arrived in a parcel of foodstuffs I recently ordered from down south. I had completely forgotten ordering it but I ended up being very glad I did …

It is a Cock Brand™ product, and at first, I mistook their logo as being the same as that of the manufacturers who make one of my favorite Sriracha Sauces. They are a different company, however, but when I checked their website, I saw a number of other products I have bought before and which I found to be very good.

The ingredient list on the label specifies the main components being, in descending quantity order: Soybean Oil, Holy Basil leaves, Garlic, Red Chili, Sugar, Salt, and Oyster Sauce.  The aroma, on opening the jar, is a little hard to describe in that no specific ingredient leaps out at one… It smells a little like a mild XO sauce, but with a very herbaceous quality … even a little ‘minty’.

The flavor, though, is terrific. It is somewhat fiery, although not blindingly so, and the oyster sauce and sugar lend it a marine sweetness. The Holy Basil, which can be quite pungent, even harsh, when used fresh in some dishes, is nicely mellow in here and really adds a very pleasant herbal note to the overall flavor.

Anyway, just before this product arrived, I was trying to think of a way to ‘round out’ a specific dish I had in mind… this suddenly seemed like the perfect addition and I will be posting the recipe very shortly…

Foodstuff: Fish Maw – 魚肚 (or 魚漂 or 花膠)

Fish Maw 1

The picture above shows what appear to be three very different things but, in fact, they are just different forms of a product used in Chinese and South-East Asian cookery, and commonly referred to as ‘Fish Maw’. The word maw actually means stomach, or gullet, and, as such, the term for this product is a bit of a misnomer as it is really the ‘Swim bladder’ of certain bony (non-cartilaginous) species of fish. The swim bladder, is a gas filled sac that lies in the belly and allows the fish that possess them to maintain and control buoyancy at different depths.

As with a number of products in Chinese cookery, this item is used primarily for its texture. Some sources state bluntly that it has no taste of its own but, like tofu, takes on the flavors of other ingredients in a dish. In fact, it does have a certain, mild, ‘fishiness’, but it is still the texture that is important. It is rich in collagen, which not only gives a pleasant texture itself, but the collagen will dissolve into soups and braising liquids to lend added richness.

Several species are harvested for their bladders (Yellow Croaker is a favored type), but I do not know what from what fish any of the ones you see picture were taken… the packages I have, all written exclusively in Chinese characters, are silent on that point… In any event, the two basic forms are the plain dried article (the yellowish things at the bottom right of the picture), and the sort that consists of the same thing that has been deep-fried before being packaged for sale… Continue reading “Foodstuff: Fish Maw – 魚肚 (or 魚漂 or 花膠)”

Foodstuff: Bad Boys Pickled Eggs

Bad Boys Eggs

Discovering this particular product represents one of those bizarre coincidences that sometimes happens in life… One morning I was corresponding with a friend about pickling and I mentioned that I liked pickled eggs but had only had one sort here in Iqaluit. The brand I mentioned were brine pickled (with a little touch of vinegar, as I recall) and I only ever bought one jar. They were, I told my friend, very nicely cooked with the yolks well centered, and could be useful for masking devilled eggs, or the like, but they were pretty bland and could use have used something to spice them up a bit.

Well, that very afternoon, while shopping, I saw these ‘Bad Boys’, described as ‘Spicy Pickled Eggs’, and I had to buy them. The jar lists onions, mustard seeds and ‘spices’ on the label (one wonders what they think mustard seeds are?), but there are black peppercorns in the mix, as well as enough dried chili to turn the vinegar a pinkish hue. On initial inspection, it certainly sounded like these would be an improvement over the first variety…

Sadly, this was not the case. The pickling medium was very tasty, and did penetrate the eggs to some degree, but, unfortunately, they just weren’t well cooked. They were overdone, leaving the texture soft and not very pleasant, and it is damned difficult getting an egg out of the jar without breaking it. They were so friable, I pretty much destroyed too before finally fishing out the one you see in the above picture. Naturally, in that state they don’t even have the advantage of being used for anything involving presentation… I guess the only thing I can do is to have a go at pickling some eggs myself.