Lemongrass, or cochin grass, malabar grass, oily heads, citronella grass, barbed wire grass or silky heads, is a perennial grass that grows in tall bushy clumps. Various species can be found throughout Asia, Africa and Australia. Lemongrass stalks are rather woody and pale green with slightly bulbous white bases similar to leeks or green onions. […]
Today we are talking about the infamous eggplant, as in the vegetable from the nightshade family, not any other kinda eggplants! Eggplants, or aubergine or brinjal, all used to be white and egg shaped, hence the name, but over time the more insect-resistant and drought-tolerant purple globe eggplant won out, which is why you won’t […]
Tomatoes you’ve probably met these guys before, and most likely you’ve encountered the Hybrids. They’re the ones available year round in the grocery store super red, thick skinned, very firm you know the kind? They’re not bad, they’re just bred to resist diseases, store and travel well… which isn’t necessarily the qualities we look for […]
What is a Sambar Cucumber? It is summertime and peak farmer’s market season here in the Bay, and we stumbled on this crazy looking cucumber last week so we knew we had to make another episode of “What the F Is This?!”. Apparently, these dinosaur looking eggs are called Sambar (Sambhar) cucumber, after the signature […]
What is Tofu? After all the fun we had learning about soy sauce, we decided to dive deep on another common but easily overlooked ingredient: tofu! Tofu is also known as “bean curd” and is essentially solid white blocks of coagulated and pressed soy milk of varying softness that ranges from silken to extra firm. […]
What is Soy Sauce? Soy Sauce is one of those ubiquitous, so common you don’t give it a second thought item, just like salt. And unfortunately, like salt, most recipes don’t specify anything when calling for soy sauce, which can make such a difference to your dish. Soy Sauce is traditionally made from the fermentation […]
Here’s our go to soy sauce marinade that we like to use for any protein. It’s savory, sweet, and garlicky but you can change it depending on the ratios or even the type of soy sauce you use! Learn more about the soy sauce here or check out our “What the F is this?” Series […]
Here’s our favorite soy sauce glaze that we like to brush on anything we’ve roasted, torched or seared. It’s thick, glossy, and savory but not too salty. You can adjust it depending on the ratios or even the type of soy sauce you use! Learn more about the soy sauce here or check out our […]
Mexican food is one of our favorite things to eat and with our latest efforts in eating less meat, we wanted to make some tacos out of this ingredient. Since radish is rather mild in flavor, we need to introduce some flavor, which we can do by braising. Learn more about the Korean radish here. […]
There’s no better way to enjoy Korean radish raw than in a refreshing salad! We were inspired by the Thai papaya salad, but this one is just simply sweet and bright so let’s get into this great summer salad. Learn more about the Korean radish here. Carlienne’s Korean Radish & Mango Salad Materials Mixing Bowl […]
