Water chestnut (Eleocharis dulcis) grows in many parts of India, Southeast Asia, New Guinea, Northern Australia and Polynesia. Some varieties are not sweet and are grown for starch and pig food etc. The native Australian variety is small but quite sweet and it is one of the main foods of the six and a half million Magpie Geese in the Northern Territory. Logs of the explorer Leichhardt noted that "it was the tastiest native food offered to him by the Aboriginals". Hon mati is a variety which comes from China with superior in size and sweetness.

They are as much appreciated for their crisp texture as for their delicate sweet flavour. After cooking they retain their crisp texture even after leftovers are re-heated. They should be thoroughly washed then pealed by first cutting of the top and bottom and then pealing the remaining skin. They can be eaten raw or added raw and sliced to salads and clear soups. In Asia they are made into a drink by either blending raw chestnuts in water or boiling them or their skins in water for 15 to 30mins and adding a little extra palm sugar to enhance the flavour. The drink tastes like water that has have sweet corn boiled in it and it is reputed to have cooling properties, popular on hot days in Asian cities.

Cooking, and it need only be brief, either by boiling or frying improves the flavour and texture. They can be added to stew, soup, curry, stir fries and almost anything. They are a common ingredient in many Asian dishes. They can be bought fresh or in cans.

To store water chestnuts, harvested corms can be stored in the bottom of the fridge in sealed plastic bags or containers to prevent them from drying out. There are always a few that rot during storage and need to be sorted out from time to time. This rot is often due to even slight damage to the skin during harvesting & later handling. They keep quite well in the ground where they grew while the temperature stays low enough to maintain dormancy. Dried out corms or ones that have been frozen will not grow. They also keep very well in cool damp sand. We have kept corms like this for well over a year in perfect condition.


Related Articles

Jiǎozi / Jiaozi ■■■■■■
Jiǎozi / Jiaozi: Ji?ozi / Jiaozi : Ji?ozi / Jiaozi : Ji?ozi / Jiaozi refer to China's dumplings which . . . Read More
Sell:Erythritol,Isomalt,Isomaltooligosaccharide,Fructooligosaccharide,Maltodextr at top500.de■■■■■
Sell:Erythritol,Isomalt,Isomaltooligosaccharide,Fructooligosaccharide,Maltodextrin,Dextrose: We are one . . . Read More
Australian finger lime ■■■■■
Australian finger lime (citrus australasica) refers to a native Australian citrus that was identified . . . Read More
Chinese Rubber Provider at top500.de■■■■■
Chinese Rubber Provider: I would love to introduce our Allyes mould company to you In China, we are one . . . Read More
Delta at travel-glossary.com■■■■■
Delta is the phonetic term used for D in the Travel industry"Delta" in the context of travel and transportation . . . Read More
Damper ■■■■■
Damper is a term in Australia which refers to a simple outback bread made with flour, water and leavening. . . . Read More
Lemon ■■■■■
The lemon (Citrus limon) is a species of small evergreen trees in the flowering plant family Rutaceae, . . . Read More
Myanmar at travel-glossary.com■■■■■
Burma, officially the Republic of the Union of Myanmar, commonly shortened to Myanmar is a sovereign . . . Read More
Tamarindo ■■■■■
Tamarindo refers to the fruit of the Tamarindus indica tree, native to Africa but widely cultivated in . . . Read More
Muruku Presser ■■■■■
Muruku Presser refers an Indian cooking tool that is used to make diffrent kinds of dishes, like Kaarapoosa, . . . Read More