Asian Culinary Dictionary of Ingredients and Cooking Terms - C
Chinese Black Mushrooms - See Mushrooms, Chinese Black
Chinese Cabbage - See Napa Cabbage.
Chinese Celery (Photo) - According to The Oxford Companion to Food, the Chinese
have been using celery since the 5th century AD. Chinese celery is quite different from
regular celery, which is European in origin. (Chinese celery originated in a form of
wild celery found in Asia). As the photographs illustrates, the stalks are much thinner
(they are also hollow), and the color can range from white to dark green. Along with a
different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever,
eaten raw, but is a popular addition to soups and stir-fries. Just chop up the entire
plant and toss it in with other vegetables. Chinese celery can be stored along with
regular celery in the vegetable crisper section of the refrigerator, where it will keep
for several days. Rinse before using.
Chinese Sausage or Lop Cheong - Smaller (up to six inches in length) and thinner
than western sausages, Chinese sausages are usually made from pork or liver. The taste
varies somewhat depending on the ingredients used, but they generally have a sweet-salty
flavor. Chinese sausages can be purchased in Asian markets, either fresh or prepackaged.
Recipes:
Chinese Sausage
Cabbage with Chinese Sausage
Chinese White Radish or Lo Bak (Photo) - Also known simply as White Radish, and in Japan as Daikon, this popular Asian vegetable has no resemblance to the round red radishes we are used to. Instead, Chinese radish, or Raphanus sativus to use its scientific name, resembles a large white carrot. In Japanese cooking, Daikon is a popular ingredient in relishes and salads, while Chinese cooks use it more for soups and stir-fries. Daikon makes a interesting alternative to potatoes or turnips in soups and stews, as it can withstand long periods of cooking without disintegrating. Nutritionally, it is rich in vitamin C and calcium.
Chinese radish is usually peeled and sliced prior to cooking,
although some recipes call for it to be grated. Store in the vegetable
crisper section of your refrigerator. Wash before using.
Recipes: Beef Braised in Soy Sauce
Choi Sum or Choy Sum (Photo) - A relative of bok choy, choi sum is recognizable by its small yellow flowers and medium green leaves. Also known as Chinese flowering cabbage, it has a sweet, mustardy flavor. Nutritionally, it is rich in calcium. While the stems of choi sum are generally preferred, you can eat the leaves as well. Stored in the vegetable crisper section of the refrigerator, choi sum should last at least a few days. It makes a nice alternative to broccoli.
Cilantro (Photo) - Also known as Chinese parsley and Mexican parsley, cilantro is the leaves of the coriander plant. Featured prominently in Asian and Latin cuisines, chinese cooks use cilantro in soups, stir-fries, and frequently as a garnish. Although a member of the parsley family, cilantro has a much stronger flavor, which its detractors have described as "soapy." (Like bitter melon, it is definitely an acquired taste). When choosing cilantro, look for leaves that have a bright green color with no yellow spots, and no evidence of wilting. You can store cilantro is in a plastic bag in the vegetable crisper section of the refrigerator where it will last a few days. However, if you want the cilantro to last longer, try placing it in a cup of water with the stems down, cover with a plastic bag and refrigerate. If you change the water every two days, the cilantro should last for up to two weeks.
Cloud Ears (Photo) - Cloud ear is actually a type of fungus. Also known
as black fungus, tree ears, and jelly mushroom, it has been featured in Chinese cooking
since the sixth century A.D. Like tofu, cloud ear has no flavor of its own, but soaks in
the flavors that it is cooked with. The delicate, crinkly fungus is also valued for its
crunchy texture. Cloud ear is often added to hot and sour soup, and stir-fry dishes.
Cloud ears are sold mainly in dried form, in plastic bags. If stored in an airtight
container, they should keep for up to a year. Before using, soak the fungus in warm water
for at least fifteen minutes. It will puff up to several times its normal size. Then,
rinse the fungus and trim the stem where it was attached to the wood of the tree (cloud
ears grow on trees such as the mango and kapok). Once the cloud ears have been cut up into
an appropriate shape and size, add them to a dish near the end of stir-frying, so that
they do not lose their crunchy texture.
Cornflour - See Cornstarch below.
Cornstarch - A powdery "flour," nearly all starch, that is
obtained from the endosperm of corn. Mixed with water to form a paste, it is often added
to stir-fries as a thickening agent - near the final stages, as overcooked cornstarch
loses its power as a thickener. If necessary, cornstarch can be used as a substitute for
tapioca starch.
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An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
