#culinary guides

[cookplatefork]

What Actually Counts as a Salsa? (The Answer Might Surprise You)

What Actually Counts as a Salsa? (The Answer Might Surprise You)

[cookplatefork]

How to Make Any Dish Taste Better: A Simple Guide to Flavor Balance

How to Make Any Dish Taste Better: A Simple Guide to Flavor Balance

[cookplatefork]

How to Use Saffron Properly Without Overpowering Your Food

How to Use Saffron Properly Without Overpowering Your Food

[cookplatefork]

The Onion Family Explained: 6 Powerful Vegetables That Transform Everyday Cooking

The onion family is one of the most essential groups of vegetables in kitchens around the world. Known scientifically as the Allium family, these vegetables—including onions, garlic, leeks, shallots, chives, and scallions—are valued for their ability to build flavor, add aroma, and bring balance to both simple and complex dishes. Whether slowly cooked for sweetness or used fresh for brightness,…

The Onion Family Explained: 6 Powerful Vegetables That Transform Everyday Cooking

[sabnspice]

Basic Raw Cheesecake Recipe

If you haven’t already caught on the bandwagon of raw cheesecakes, you’re dearly missing out on some yumminess. In essence, a raw cheesecake is a healthy nonbaked plantbased vegan dessert that does require the use of milk, eggs or cheese. There are four main ingredients to a raw cheesecake - the body which gives structure, a healthy sweetener, a fat to emulsify, and a flavouring agent. When these quarfecta come together in varying proportions, a wonderful alchemy happens that results in a healthy gastronomical delight. Below are more details on each component.

The raw cheesecake body: soaked cashews and young coconut meat

Cashews are one of the softer and sweet-tasting nuts and when soaked, blends to a smooth paste easily without grittiness. Raw cashews should be soaked for at least 4 hours or preferably overnight to activate the enzymes and soften the nut. Do not use roasted or baked cashews as these have been subjected to high temperatures and no longer ‘living’. For a lightened texture and whiter colour that is useful for a vanilla flavour, I like to use a mixture of soaked cashews and young coconut meat. I have also made a fully raw cheesecake using young coconut meat only and it turned out well. To substitute cashews for young coconut meat and vice versa, the conversion is 1 cup soaked cashews (200g soaked weight from about 150g dry) for 1 1/4 cup young coconut meat (200g).

For a low-fat version, you could use pressed silken tofu that is drained thoroughly of excess moisture, but personally I do not like to use soy products.

The healthy sweetener: coconut flower nectar and more options

A healthy sweetener is one that is minimally processed and refined, mineral-rich and has a low glycemic index (GI) and glycemic load (GL) meaning it does not cause swings in your blood sugar levels even as you enjoy dessert. The purpose is to add sweetness to suit your taste and you should not feel guilty about consuming sugar. You could choose from coconut flower nectar (available and recommended in Singapore is Chiwadi), maple syrup, date paste, coconut palm sugar, stevia, or raw honey if not vegan. Also consider the colour that the sweetener might impart. For example, date paste and coconut palm sugar gives a darker color so you might not want to use it for a vanilla cheesecake. In general, the amount of sweetener to use is 2 tablespoons for 1/2 cup (100g) soaked cashews/young coconut meat. If making a flavoured cheesecake with sweet fruits like mango, you can further reduce the amount of sweetener used.

There are also exotic sweeteners like mesquite and lucuma although these tend to be expensive.

The fat: extra virgin/virgin coconut oil and melted cacao butter

The purpose of the fat is to provide a luxurious melt-in-the-mouth mouthfeel. There are different grades of coconut oil. What does organic "cold-pressed virgin" coconut oil mean? This is the better grade oil that comes from the flesh of fresh young coconuts (not dried copra which have been sitting around and oxidized), and extracted at low temperature so its nutrients remain. The melting point of coconut oil is 24°C, meaning that in Singapore’s tropical weather, raw desserts made with coconut oil tend to dissolve into a puddle fairly quickly. To avoid this messy disaster, I like to use a mix of coconut oil and cacao butter. Cacao butter is the fat pressed from the cacao bean and melts at 34–38 °C, so your raw creations will be more stable. The general amount of fat to use is 2 heaped tablespoons for 1/2 cup (100g) soaked cashews/young coconut meat.

The flavoring agent: go wild!

This is where you can be creative and play with flavours and colours using plant-based natural ingredients. At one end of the spectrum is to use powders such as vanilla bean powder for vanilla and raw cacao powder for chocolate Then there are fruit-based flavours such as mango, pitaya and berries that utilizes fresh fruits. Fresh fruits will alter the water content and that must be taken into consideration. Finally, there are exotic flavours like tea-infused cheesecakes with concentrated tea brews added in.

Basic Raw Cheesecake Recipe

This is the part you’ve been waiting for. Consolidating the above points, below is an ultimate basic recipe, a foolproof blank canvas for your creativity.

Raw cheesecake base:

100g soaked cashews (from 1/2 cup dry) 

100g young coconut meat (or substitute with another 100g soaked cashews); coconut gives a lighter mousse-like texture and less nut-heavy 

1/4 cup coconut flower nectar 

3 tbsp coconut oil

2 tbsp melted cacao butter

Pinch sea salt

Vanilla:

Base recipe + 1/4 cup plant milk or liquid + 4 tsp lemon juice + 1/4 tsp vanilla bean powder

Chocolate:

Base recipe + + 1/4 cup plant milk or liquid + 1/4 cup raw cacao powder

Berries: Base recipe + 1 cup berries of choice (strawberries, raspberries, blueberries). No extra liquid needed here because the fruits contain plenty of liquid. 

[sabnspice]

A Guide to Four Types of Dals

Photo source: A Guide to Indian Dals, Indiaphile

“Dal” is a Sanskrit word meaning “splitting open.” It is a general term used for beans and lentils that have been split and had their outer shells removed. The refining of the bean improves their digestibility and taste, but decreases the fibre content. Dals generally cook more quickly than bean. They tend to lose their shape and become creamy after cooking. They are typically used in soups, stews and desserts. Before cooking, dal must be soaked for a few hours or overnight. The dal will absorb water and expand.

Chana Dal

Chana Dal, also known as Bengal gram, is very common in Indian cooking. It is a younger, smaller and sweeter variation of chickpeas. While chana dal is split, it does not lose its shape during cooking. It has a lower glycemic index than chickpeas. Like chickpeas, chana dal can be heavy for those with sensitive digestive systems. This can be overcome by using a mixture of dals.

Water/broth ratio: 1:3

Simmering time: 60-90 minutes

Dosha recommendation: pitta and kapha

Mung Dal

Mung Dal, also known as green gram, is very common in ayurvedic cooking. It cooks relatively quickly with minimal soaking. Mung dal is used to kindle a weak digestive fire or to give the digestive system a rest. Although whole mung beans have a vegetal aftertaste, mung dal with the skins removed is sweet, cooling and light. It features in Kitchari, a traditional mung bean and rice dish that is delicately spiced according to one’s dosha and eaten during restorative and cleansing therapies to rejuvenate the digestive system.

Water/broth ratio: 1:2

Simmering time: 20-25 minutes

Dosha recommendation: tridoshic

Toor Dal

Toor Dal, also known as split pigeon peas, is heavy, heating and astringent. It is yellow and sometimes packaged with an oil coating that is used as a preservative. This is the most important pulse in a Gujarati household.

Water/broth ratio: 1:3

Simmering time: 50-60 minutes

Dosha recommendation: vata and kapha

Urad Dal

Urad Dal, also known as white dal, comes from a black seed with a white interior. It is creamy, heavy and grounding with a distinct earthy taste. It provides a rich source of protein, iron and vitamins. In India, urad dal is used in curries, soups, idlis and dosa.

Water/broth ratio: 1:3

Simmering time: 60-90 minutes

Dosha recommendation: vata

[sabnspice]

On herbal medicine

What is a herb?

In the classic Handbook of Traditional Drugs from 1941, 517 different drugs are listed, broken down as:

Fruits: 130

Roots: 120

Leaves and stems: 50

Animal parts*: 45

Flowers: 40

Minerals: 30

Stems: 25

Bark: 20

Leaves alone: 15

*Vegetarians may be concerned that animal parts are used. However only few formulae contain animal parts and there are always plant substitutes. If you are vegetarian, you should let your herbalist know.

Most herbs are cultivated, harvested and processed with the purpose of maximising the herb’s effect. In addition, they all have properties - taste, temperature, direction, channel entered and actions.

Properties of herbs: Taste types and functions

Tastes stimulates the nervous system, the mind and the senses - it makes us lively. Through stimulating the gastric nerves, taste enhances digestion.

Sweet - often carbohydrate compounds, these foods are macronutrient builders, promote tissue mass and health (anabolic). Most general long-term nourishing tonics are sweet. Their help to tonify, calm, relax, expand, and build tissue. Licorice is a classic sweet herb.

Sour - foods with sour taste produce their action through organic acids and tend to be high in vitamins. They cleanse the body of toxins, promote digestion, stimulate appetite and and increase absorption of minerals. Rose hips are sour therapy, contain vitamin C and are used for the respiratory tract.

Salty - salts of sodium are mineral compoounds that help the body retain fluids, lubricate, and improve digestion and bowel action. They add savor to food and activate the flow of saliva and gastric juices. In Aryurdeva, salty taste is very salubrious for Vata as it promotes water retention, but disagreeable for Kapha. It can contribute to Pitta symptoms.

Bitter - bitter foods contain alkaloids, glycosides and polyphenols as constituents. These medicines and cleansing, helps to detoxify, eliminate, and lighten tissues. In many parts of Asia, a small serving of bitter condiment is taken at the beginning of a meal since it activates and speeds up digestion. However, take care that bitter taste is not consumed in excess in the diet as it is catabolic and can lead to appetite loss, weight loss, dry skin or headaches.

Pungent - composed of the elements fire and wind, these spicy foods usually contain volatile oils that stimulates digestion and metabolism, circulation, and heat up the body. Pungent is detoxifying in the tissues. This taste makes body fluids like sweat, tears, saliva and blood flow freely. Black pepper is an excellent pungent medicine. In Ayurdeva, pungent opposes the cold nature shared by Kapha and Vata, but only Kapha truly benefits from pungent due to the drying quality of this taste. For Vata to benefit, combine pungent with fat.

Astringent - astringent refers to the tightening, drawing, puckery sensation produced by the presence of tannins, a subcategory of polyphenols. It is not a taste in a biochemical sence as there is no taste bud for astringent. It promotes tissue contraction, fluid absorption, and is cooling and constrictive. Emotionally, it reduces anxiety and excitement. Too much astringent may lead to constipation and dryness of the mouth.

Properties of herbs: Temperature

This refers to the effect of the herb on the temperature of the body. The gradations of temperature range from hot to warm, to neutral, to cool to cold. For example, certain curries are known to be hot and they easily increase the heat of the body and make a person sweat; other foods such as cucumber and melon are cool.

Properties of herbs: Direction

Herbs can be classified by their direction as ascending / floating, and descending / sinking. Substances with floating or ascending properties make energy go upward and outward. They might be used to induce vomiting or sweating to beneficial effect. Substances that descend and sink conduct the Qi downward and may bring heat down from the head and calm the mind or promote urination and bowel movement. Flowers and leaves that are light in quality tend to float or ascend. Seeds, fruits and minerals tend to sink or descend.

Primary actions: Strengthening, clearing and target organs

In Chinese herbal medicine, a herb may have several actions, but its main one is usually either strengthening or clearing. Strengthening is defined as ‘nourish blood’ or ‘tonify spleen.’ Examples are ginseng, angelica, and jujube. Clearing is defined as getting rid of pathogenic factors such as ‘clear damp,’ ‘resolve phlegm’ or ‘clear heat.’ Examples are skullcap, gypsum and gambir vine.

Further classification of herbs by actions include is by target organ systems:

Tonic Herbs and Adaptogens 

Immunity - immunomodulators and antimicrobials

Digestion - bitters, astringents, carminatives

Respiration - expectorants, demulcents and anticatarrhals

Nervous System - nervines, hypnotics, anxiolytics, antidepressants and analgesics

Reproduction - uterine tonics, emmenagogues, hormone balancers and uterine antispasmodics