Water (chestnuts) everywhere!

A walk in the sexy rain had me all started up and excited after I shopped at our local fruitwalla and noticed this basket of what looked like baby artichokes from far but as I walked closer and gazed into the tokri, the vendor told me that these are called Singhara or water chestnut in English, and hit the market around this wet time of the year.

Canned water chestnuts are available year round at most groceries and supermarkets. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes.

The name 'water chestnut' comes from the fact that it resembles a chestnut in shape and colour.

Indigenous to Southeast Asia, it has been cultivated in India and China since ancient times.

Water chestnuts should be washed thoroughly to get rid of any traces of dirt. Remove soft or brown patches and discard any damaged or fermented water chestnuts. A sharp knife makes peeling water
chestnuts easy. Immerse them in boiling water and boil for 10-15 minutes to get boiled water chestnuts.

Boiling water chestnuts in water makes the best drink for measles patient.

They can be halved, sliced, diced or even cut into thin strips.

Parboiling is a cooking technique in which water chestnuts are partially cooked in boiling water as many recipes call for parboiled water chestnuts as they longer to cook. Parboiling them in advances
ensures that they get completely cooked in the final dish.

When choosing fresh water chestnuts, look for firm ones with an unwrinkled skin and no soft spots - otherwise when you peel the water chestnut you may find it has softened and turned mushy.

Fresh water chestnuts need to be peeled and the top cut off before using. Water chestnuts are frequently added to stir-fries, stuffing, and dumpling fillings for extra texture and a sweet flavour.

When steamed, the outside covering blackens and it tastes starchy, sort of like a potato.

Unpeeled, fresh water chestnuts will keep for up to two weeks in a plastic bag in the refrigerator. Prior to cooking, you'll need to cut off the top and peel the skin. If you want to peel them ahead of time, that's fine, but be sure to store them in cold water in the refrigerator, with the water changed daily.

Nutritionally, water chestnuts are a good source of potassium and fibre They are low in sodium, and fat is virtually non-existent.

The Chinese believe water chestnuts can help sweeten the breath.

I totally freaked out with them. In 20 minutes flat out I had some kick ass dishes with the water chestnuts.

After peeling the water chestnuts, I marinated them with a dash of soy and ginger after which I wrapped them up with streaky bacon, baked in a moderate oven for 15 minutes. The sweet salty smoky combo was an orgasm .

Next I tossed up a really Spicy korean fried rice with bok choy, spring onions, ginger and water chestnuts whicha was a stellar hit with the boys in the kitchen. The spicy korean paste complements
the sweet crispy water chestnuts. So friends check them out. Almost every fruitwalla has them now. Let's get seasonal and cook up a storm in your kitchen..Until then have a great week.