Ginkgo! Poisonous But...

I tried to find out that vegetable which has hint of bitter taste.  I tried it for the first time when I went back to Burma. It make me curious and why does it so popular that it is  included as a side dish in most Chinese Restaurants. As for me, why is it so popular? Why do they call this vegetable as 100 years Bean? Actually, this is a Ginkgo Nut which as amazing texture and taste.

It can be found at Asian grocery store as either Fresh or boiled. It took time to cook if we choose the fresh one instead of using boiled one in vacuum sealed pack. I found out that cooking the fresh one and made the dish authentic and tasty. In our life time, there are different array of food around the world that we can learn and I think it will never end.

That Ginkgo tree is beautiful ornamental tree known as maidenhair tree for the home too. Like Oak there are two types Male and Female. The Landscaper said that a male Ginkgo tree won't be the problem but one female Ginkgo tree make the whole neighborhood stink because it produces the smelly fruits. The seeds are edible but boiled or cook. Otherwise it will be poisonous if you eat raw. In Burma, my dad prefer it as a side dish frequently because of its medicinal value,bitter taste and waxy texture.

I found out lately that most people call that Ginkgo nut as the 100 years bean. Cool isn't it! You could live long after consuming Ginkgo nut no matter how poisonous it is. But cook it first.

There is more detail information about that vegetable. I also found out that it has great benefit of medicinal value itself. We may find details as following link.
https://g.co/kgs/bRTcmm

Ginkgo with Asparagus (3 Serving)

Ingredients

1 lb       Asparagus ( cut 1 into inches long pieces)
1/2 Cup Ginkgo Nut ( remove the Shell if it is fresh)
1/2 cup Cut onion
1 tbsp   Crushed garlic
2 tbsp   Canola oil
1/4 tsp  Turmeric powder
1 tsp     Fish sauce

Instructions

1. Heat the oil in the stir fry pan with medium high heat.
2. Add Onion, garlic and turmeric powder together.
3. Add the peeled Ginkgo nuts. Add a cup of water. Cook till water has evaporated.
4. Finally, add Asparagus and stir for 3-4 minutes. Add fish sauce and salt to your own    taste.
5. Optional : we may add peeled shrimp to the dish.

Summer Salad with Shrimp

As the weather gets warmer in Minnesota, many fire up the grills on their deck when the outdoor temperature reach 60 plus degree F. When grilling burger, we need to grill fish, shrimp and different types meat such as chicken, pork or beef to make satay as our favorite grilled meat.

Summer in Minnesota is always beautiful and pleasant. Each house bounds with beautiful flowers since people are eager to grow flowers and vegetable plants after staying indoor all winter. Farmers market is also an exciting shopping experience for me most weekends during the summer. The fresh local grown vegetables motivates me to make different salad dishes.

From the fresh salad dishes, I would like to try making the cucumber salad that mom used to make for dinner sometime at home as She and Dad enjoyed it. As a child I hated to eat that dish honestly. Because of its watery juices bothered me and difficult to eat.

But I will try to modify it with grilled lobster or shrimp. It might make it more presentable and certainly more delicious. I am writing about that dish because I miss my mom a lot as it marks the 100th days that  she left us from this world.

As a tribute to her memory, I am going to make the cucumber salad with Grilled Shrimp and Grilled Lobster Tail.

Grilled Shrimp Cucumber Salad (2-3 Serving)

Ingredients

1 lb        Jumbo Shrimp (peeled) or 3 Lobster Tail
3 counts Cucumber ( Julienne sliced with Mandoline ) about 3 cups
2 tbsp     Fish sauce
2 tbsp     Fried Garlic oil
1 tbsp     lime juice
2 tsp       Fine Chopped green Chili
1/2 cup   Fine Chopped onion or shallot
3 tbsp     Ground Toasted Sesame Seeds
1 tbsp     Chopped Cilantro
6 counts  Cherry Tomato to garnish

1. To Marinate the Shrimp

In the bowl
The following ingredients are only for the shrimp marinate.
( Add a cup of orange Juice, 1 tbsp Olive oil, 1/2 tsp Salt, Pepper, 1 tbsp garlic, 1 tbsp Chopped Cilantro, 1 tsp Chili powder). Mix all the ingredients first. Then add the shrimp.
Marinate for 6 hours. Or store over night in the fridge ( Better Flavor) .

Grill the Shrimps with Medium high heat on grill or griddle on stove top.

2. To Mix the Salad

In the mixing bowl, Add all the ingredients  except Julienned Cucumber.
Then add the sliced cucumber and mix it well.
Add salt to your own taste.

3. To Serve

In each individual salad bowl, put the mixed cucumber salad.
Top with grilled shrimp on that already mixed salad.
Garnish with chopped cilantro and Cherry tomatoes.

Enjoy! The Cool Cucumber Salad.