Asian Vegetables

[Zeedman]

Have you thought to try the Wayback Machine at archive.org?

Good call! There are quite a few archives, don't know if I can link it directly:
Asian Vegetable Glossary

 

[digitS']

Wow!!

You did it, @Zeedman !

Good Advice and off you go. Thank you, both!

Steve

 

[Zeedman]

Hold on, you can grow Moringa here? I thought it was a tropics only tree!

Well, peppers & eggplant are tropical too. I start them as transplants about the same time as tomatoes, and grow them in the garden as annuals - in quantity. We plant 15-20 or more, depending upon how many come up healthy. After experimentation, we found that they can be spaced surprisingly close (6-8" apart) so don't take up much space in the garden. No seed or drumsticks of course, but they grow incredibly quickly, to 4-5' even here. The leaf yield from 3-4 pickings far exceeds what we used to get from a couple potted Moringa trees that we had for several years... with much less hassle.

I don't have any recent photos, but this is from 2016, when we were spacing them much more widely. The trellises on all sides (including behind me as I took this) created a warmer microclimate around the Moringa, protecting it from cool winds:

That photo is an unsettling reminder of how weed-free the rural garden used to be.

 

[Pulsegleaner]

Oh, I see now (when you said you grew it, I thought you meant you could grow it full cycle i.e. from seed to seed)

 

[Phaedra]

Do you speak Japanese?

Once I could do it pretty well. I learned it because I have many Japanese customers in the SEA region, especially Thailand, almost their second headquarter. Besides, I am interested in their culture and traveled there almost every year.

However, the language skill always fades away when it's no longer used often. Now my Japanese is much worse than German. I can still communicate in some daily scenarios, but no more than that.

But there is one thing in common for my Japanese and German, reading and listening are always much better than writing and speaking.

 

[Phaedra]

Actually, I'm not 100% sure the stuff in the buns IS fennel. "Fennel" and "Dill" are pretty interchangeable in Chinese cooking, and equally unknown to most of them (its really only used way up North, in the Tianjin area, and what they use is sort of midway between the two). Back when it was still in business Dumpling Galaxy (across the street, and a little bit up) had dumplings with the same stuff, and they called it dill on the menu (actually, Dumpling Galaxy had dumplings with pretty much EVERTHING in them, they made over 100 kinds).

Yes, almost everything veggies can be added into dumplings or steam bun kind of thing. For me, homemade fried rice/noodle and dumplings are quite like a much better version of fast food. You will get a quite balanced combination of carbs, veggies, and protein in one plate. No skin, no bones, no messy things to clean up, and can be done in a short time.

 

[meadow]

Good call! There are quite a few archives, don't know if I can link it directly:
Asian Vegetable Glossary

What a great resource!

 

[flowerbug]

...
Well, all the buns look the same from the outside. I suppose I could try and bring a picture of fennel tops, but I'm not sure Chinese fennel looks the same as ours.

Actually, I'm not 100% sure the stuff in the buns IS fennel. "Fennel" and "Dill" are pretty interchangeable in Chinese cooking, and equally unknown to most of them (its really only used way up North, in the Tianjin area, and what they use is sort of midway between the two). Back when it was still in business Dumpling Galaxy (across the street, and a little bit up) had dumplings with the same stuff, and they called it dill on the menu (actually, Dumpling Galaxy had dumplings with pretty much EVERTHING in them, they made over 100 kinds).

now i'm really hungry for dumplings.

 

[Pulsegleaner]

Yes, almost everything veggies can be added into dumplings or steam bun kind of thing. For me, homemade fried rice/noodle and dumplings are quite like a much better version of fast food. You will get a quite balanced combination of carbs, veggies, and protein in one plate. No skin, no bones, no messy things to clean up, and can be done in a short time.

Back when Dumpling Galaxy was in business, I would often go and get four orders, one each of (pork and) dill, cilantro ,scallion, and pickled vegetable.

now i'm really hungry for dumplings.

So am I now. In fact, when I go out later in the day, since I'm in the area, I may end up popping into Central Seafood for an order of ham sui gok (a kind of fried sweetened glutinous rice dumpling filled with chopped meat, dried shrimp and other things).

And I DREAM of the day when the pandemic finally abates enough I can again begin wandering around the Chinatowns. I already have a list of nine places I need to hit in Flushing's, and six in Manhattan's (plus two that are elsewhere in Manhattan).

 

[Phaedra]

Back when Dumpling Galaxy was in business, I would often go and get four orders, one each of (pork and) dill, cilantro ,scallion, and pickled vegetable.

So am I now. In fact, when I go out later in the day, since I'm in the area, I may end up popping into Central Seafood for an order of ham sui gok (a kind of fried sweetened glutinous rice dumpling filled with chopped meat, dried shrimp and other things).

And I DREAM of the day when the pandemic finally abates enough I can again begin wandering around the Chinatowns. I already have a list of nine places I need to hit in Flushing's, and six in Manhattan's (plus two that are elsewhere in Manhattan).

Maybe we can make some dumplings at home and shared online?