You say cilantro, I say Chinese parsley

 

 

Most of us associate cilantro with the spicy cooking of Latin America  and India, but it’s also widely used in the more temperate  cuisine of the Mediterranean, and it complements fruits such as watermelon, bananas, strawberries and pineapple. Harvest entire stems and chop them with the leaves to use as a garnish or an ingredient.  I still remember my first great experience of cilantro, 56 years ago: a little restaurant in San Francisco’s Chinatown at 2AM (after the bars had closed), hovering over a bowl of blazing hot jook (thick rice soup) served with thin slices of raw fish in sesame oil   “cooked” in the jook,  topped with a garnish of chopped cilantro. Better than a back rub!

 

One thought on “You say cilantro, I say Chinese parsley

  1. Parsley is needed when we cook fish,chicken,or put it into the hop-pot.It is a main ingredient material in Chinese food.We also put it into the noodles.

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