edith
Junior Member
Posts: 67
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Post by edith on Apr 7, 2005 20:06:46 GMT 10
Lately I have been reading up alot of recipe books hoping for some inspiration.
I kept seeing recipes with Rhubarb and am wondering what is this?
Any Singaporean out there who cares to enlighten me. I don't think this is available in Singapore right? or they have another name for it.
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Post by mellie on Apr 8, 2005 3:26:45 GMT 10
got this picture off the net  Although Rhubarb is a vegetable, it is usually cooked like fruit, i.e for making marmalade, pie filling, cake, etc. It is very sour on its own. We usually peel it and eat it raw after dipping it into sugar. Make sure you only use the stalk as the leafy part can be toxic. Am not sure where you can get it in Singapore tho or if there´s another name for it. Hope this helps you a lil, edith  |
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Donlung
New Member
Simply the best
Posts: 19
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Post by Donlung on Apr 8, 2005 6:09:50 GMT 10
Sometimes, I add a few pcs into Tom Yam soup to give it a more tangy flavour. Rhubarb on it's own, it's really sour.
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edith
Junior Member
Posts: 67
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Post by edith on Apr 8, 2005 11:37:02 GMT 10
Thanks Don. Looks like pink celery. I don't think I see this in Singapore.
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gina
New Member
Posts: 33
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Post by gina on Apr 8, 2005 19:27:33 GMT 10
Edith
the ones sold in Singapore have been cut/packed. So if you look at Min's picture and go and find it, you can't really find it. They cut off the leaves and leave only the pink stalks for sale. Only found in Cold Storage (town) and Jason's Marketplace. My friend Jean Lee said its widely used for rubbing into meats for marinating. Definitely not an Asian thing.
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Post by mellie on Apr 8, 2005 23:44:33 GMT 10
"So if you look at Min's picture and go and find it, you can't really find it. "Ermm.. I posted the pic, not Min "My friend Jean Lee said its widely used for rubbing into meats for marinating. Definitely not an Asian thing."Interesting theory... but the vege is hard when it´s raw, can´t imagine rubbing it into meat?!
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Post by Janny on Apr 9, 2005 8:08:08 GMT 10
My husband's family has been enjoying rhubarb as a dessert. Cut the rhubarb into small pieces, boil it in sugar until it is soft, add orange juice, then strain the liquid into a jelly mould. Taste sweet and sour.......
Never heard of it being used for marinating also..
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gina
New Member
Posts: 33
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Post by gina on Apr 9, 2005 11:29:31 GMT 10
mellie oops..sorry..typo. and dreaming too.  well, I never tried it. just heard from her its done this way. about rubbing hard veg into meat, well, I have used garlic to rub into meat too. so I think its possible. maybe need to slice it to release some liquid? |
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Donlung
New Member
Simply the best
Posts: 19
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Post by Donlung on Apr 10, 2005 3:10:41 GMT 10
There are not only pink coloured ones. There are green and there are those which are blood red. Since they are available in Singapore maybe one should try it....rub into meat !!
Here is a short info....Latin name is Rhabarbarum.
Chinese Pinyin is DA HUANG (the big yellow).
It's in the records in Kew Gardens .....the seeds were brought to Kew Gardens in 1734 from China. In the chinese medicine, it's used to cure constipation....'clean the intestines' and treatment of haemorrhoids.
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