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| Fruit,
Vegetables and Gourds |
Chinese
Garlic |
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For a very long time I thought
these were a type of shallot - well, they have
everything like that going for them by the look
of it.
Then by chance one day I was in the kitchen when
my wife was preparing our meal, and I watched
her take one of these and simply smash it with
a Chinese chopper.
The result: seriously wronky garlic ... and no
messing about with wafer thin bits of husk. These
things are 'Magic!' In Cantonese they are called
'sum tao', meaning 'smaller head'.
Whilst I have used modern garlic techniques in
the past, and despite Jamie Oliver's smash a wardrobe
(Staffordian name for a whole traditional garlic),
the fact is that unless you are simmering away
for a couple of days, you will taste and feel
the garlic husks. Therefore I always properly
peel mine.
That was until I discovered these gems!
They are also pretty pungent, so great for cooking
with: simply smash them and the innards' are ready
to throw in the pan. Pukka!
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| Of course, sometimes
you want to cook with whole cloves, but if this
is not required, then I only ever use these things nowadays.
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Of course China also has regular garlic,
pictured right.
Recipes
Well, garlic is used in virtually all of my cooking,
so for something completely different ... add one or
two of these to a kebab skewer, BBQ and enjoy! |
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