This is my 35th Day of my 365 Project.
This is also my answer to Ailsa of Where’s My Backpack’s challenge for the week: Dry.
I was thinking it would be a difficult assignment when we are just on the second month of Winter. And while going around the house, I noticed we have some dried flowers that has seen better days many years ago. So then I remember, my friend has some dried Chinese ingredients which her step-daughter, Tess, brought from HongKong about three years ago.
She used the dried ingredients in some mouth-watering Chinese soups but Viv could not remember how she prepared it. We all knew these exotic ingredients were used. I meant to send her a note in Facebook to find out, otherwise they will never be used again.
Can someone out there identify them?
I am familiar with the fungi because we have learned to use them in Filipino cooking.
Drying is the way Asians preserved their food supplies in the past for lack of refrigeration, especially in countries where there are no cold season and therefore always hot and humid.
Using dry ingredients are fairly common in Asia. Westerners might not find them to their liking because of their pungent smell and it takes some getting used to them. But once you get past the smell, you will learn to appreciate the unique flavor they add to a dish.
In fact I will share with you some Filipino staples which you may find in a Filipino pantry.