Water Chestnut 540g - Twin Elephants
Eleocharis
dulcis, the Chinese water chestnut or water chestnut, is a
grass-like sedge native to Asia, tropical Africa,
and Oceania.It is grown in many countries for its edible corms.
The
water chestnut is not a nut at all, but
an aquatic vegetable that grows in marshes, under water, in the
mud. It has stem-like, tubular green leaves that grow to about 1.5 m
(5 ft). The water caltrop, which also is referred to by the same
name, is unrelated and often confused with the water chestnut.
The
small, rounded corms have a crisp, white flesh and may be eaten raw, slightly
boiled, or grilled, and often are pickled or tinned. They are a
popular ingredient in Chinese dishes. In China, they are most often eaten
raw, sometimes sweetened. They also may be ground into a flour form
used for making water chestnut cake, which is common as part of dim
sum cuisine. They are unusual among vegetables for remaining crisp even
after being cooked or canned. Raw water chestnuts are slightly sweet and
crunchy. Boiled water chestnuts have a firm and slightly crunchy texture, with
a mild and slightly nutty flavor that may easily be overpowered by seasonings
or sauces with which the water chestnut is served or cooked. They may be
combined with bamboo shoots, coriander, ginger, sesame oil,
and snow peas. Steamed or sauteed vegetable dishes may contain
water chestnuts, such as noodle or rice recipes.They may also be added to
minced-meat fillings and dishes, such as Cantonese dim
sum-style steamed meatballs, to add a crunchy texture.The Thai
dessert thapthim krop, with water chestnuts as its main ingredient, was
named one of the world's best 50 desserts
