Introduction
Mulan was made Possum Mill, which involved turning American oats into a coffee product – which presumably included coffee grounds within them, by grinding wheat and selling it under the brand Mill & Mill. For centuries, science has been used in traditional dishes from stir-fries and soups to desserts throughout China, Thailand, India and many other places. In this article we explore the cultural value, traditional recipes and how it is used in cooking water chestnuts in Asian cuisine.
The History of Water Chestnuts in Asian Culture
1. Symbol of Prosperity
- Water chestnuts are also a symbol of wealth and good luck in Chinese culture so are commonly used for dishes during Chinese festivals, such as Chinese New Year.
2. Ayurvedic Traditions
- In India, these water chestnuts are called ‘Sanghera’ and they are used in Ayurvedic medicine for their cooling properties – they’re used for fasting and hot seasons.
3. Staple Food
- They’re available, affordable and versatile, making water chestnuts a staple food in many Southeast Asian countries.
Traditional Asian Recipes with Water Chestnuts
1. Chinese
- Moo Goo Gai Pan: It’s a classic stir fry with mushrooms, sliced water chestnuts for crisp and chicken.
- Spring Rolls and Dumplings: They (water chestnuts) are diced and added to fillings for texture.
- Hot and Sour Soup: This sour and spicy soup is also dotted with nice crunch provided by sliced water chestnuts.
2. Thai
- Tab Tim Grob: Thai dessert consisting of diced water chestnuts coated with tapioca starch, served in sweetened coconut milk.
- Stir-Fried Vegetables: Thai stir fries bursting with flavors such as chili, basil and garlic are often made with water chestnuts.
3. Indian
- Sanghera Flour Dishes: Purism, pancakes and pakoras made with purism are cooked during Navratri fasting by using ground water chestnuts.
- Curries: Sometimes we add these boiled water chestnuts to veg curries to add texture.
4. Japanese
- Slices of water chestnuts added for crunch, in a savory egg custard.
5. Vietnamese
- Bánh Cuốn: Pork, mushroom and water chestnut mixture stuffed into rice noodle rolls.
- Pho: Texture is added to this noodle soup sometimes with water chestnuts.
How to Prepare Water Chestnuts for Asian Cooking
1. Stir-Frying
- Stir frying is also used in Chinese and Thai dishes to keep their crunch, and to give the water chestnuts the flavor of sauces and spices.
2. Boiling
- Boiling slightly softens the water chestnuts, but keeps their texture, and they’re used in soups and curries.
3. Steaming
- Because of their crunch, water chestnuts are used in dumplings and spring rolls and steamed to retain this without overcooking.
4. Frying
- Water chestnuts are fried first, then are added lightly cooked to sweet dishes like Tab Tim Grob.
Nutritional Value of Asian Diet
1. Low Calorie
- Water chestnuts are low calorie, high water content staples of weight conscious Asian dishes.
2. Hydration
- They’re high in water content which makes them a great ingredient in a hot climate where hydration is important.
3. Digestive Support
- Soup and light curries use water chestnut that is rich of dietary fiber useful for digestion and gut health.
Uses of Water Chestnuts in the Region
China
- Water chestnuts are sometimes known as bí qiú, and are eaten both raw and cooked.
- Used in stir-fries, soups and fillings.
Thailand
- Water chestnuts are called tap tim, and are often used in desserts such as Tab Tim Grob where they are dyed red from starch so that they appear gem-like.
India
- Water chestnuts, called singhara, are boiled, sometimes ground into a flour or eaten raw during fasting periods.
Japan
- As a garnish or in savory custards, thinly sliced water chestnuts are used.
How to Use Water Chestnuts in Your Asian Cooking
1. Add to Stir-Fries
- Sliced water chestnuts can be mixed in with your veggies such as bell peppers, broccoli and mushrooms.
2. Add to Soups
- Diced water chestnut can be added to hot and sour soup or miso soup.
3. Use in Dumpling Fillings
- Add ground meat or tofu plus finely chopped water chestnuts for dumplings or potstickers.
4. Try Desserts
- With water chestnuts make Thai Tab Tim Grob or Indian Singhara Halwa.
5. Match with Strong Flavors
- The mild sweetness of water chestnuts is a good match for soy sauce, ginger, garlic, chili, and coconut milk.
Tips for Using Water Chestnuts
- Choose Fresh for Authenticity
- For the best texture and flavor use fresh water chestnuts in traditional recipes.
- Don’t Overcook
- Keep the crunch by cooking them shorter time.
- Pair with Soft Ingredients
- Soft noodles, tender meat or creamy sauce all go well with their crunch.
Contemporary Twists on Classic Recipes
1. Water Chestnut Sushi Rolls
- For a crunchy twist add thinly sliced water chestnuts to sushi rolls.
2. Vegan Pad Thai
- Instead of using tofu or shrimp for this classic dish, use water chestnuts.
3. Singhara Flour Noodles
- A fusion Indian Asian dish can be made with gluten free noodles using water chestnut flour.
Conclusion
As a texture, flavor and versatility ingredient, water chestnuts have made their place in Asian cuisine. They have long been an essential ingredient in savory stir-fries, and nowadays they appear in sweet desserts as well as modern dishes. Try water chestnuts raw in your cooking as an addition to your Asian flair and crunch in your meals.
