Garlic...

Assalamualaikum and Salam Sejahtera to all...

Vernacular name: Garlic, Bawang Putih

Botanical name: Allium Sativum

Family: Liliaceae                                         

            

Garlic was believed to be originated in Asia, where it has become naturalized and grows wild. Now it is grown in many countries around the world, the largest is produced by China with approximately 10.5 million annually followed by India, South Korea, Russia and United States. Garlic is easy to grow all year round in mild climate. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes and harvested in late spring.                    

Garlic is a close relative to onion, shallot, leek and chives. For thousands years it has been used for both medical and culinary purposes, dating at least as far back as the time that the Giza Pyramid were built. Traditional English Cuisine was rarely using garlic but much more common ingredient used in Mediterranean Europe. In the account of Korea's establishment as a nation, gods were said to have given mortal women with bear and tiger temperaments an immortal's black garlic before mating with them. This is genetically unique six-clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in a few mountain areas today.                                 

                    

                                

Nutrition content: 63-68% water, 28% carbohydrate, 3-7% protein, 0.2-0.3% fat, 0.8% fiber, allium compounds and sulfur compounds.                            

       
Uses in food:

Garlic is a fundamental component in many dishes of various regions. The flavor varies in intensity and aroma with different cooking methods and often paired with onion, ginger and tomato. Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond oil, and soaked bread produces ajoblanco.  Blending garlic with butter and herbs and applied on breads will create varieties of classic cuisine like garlic bread, bruschetta, crostini and canapé.
         

Garlic powder has a different taste from fresh garlic, one fresh clove of garlic is equivalent to 1/8 teaspoon of powdered garlic. Using fresh garlic also much more nutritious than powdered.
       

Garlic is essential in my cooking, not only for its flavoring purposes but also for its nutritious content. I would say most of my dishes using garlic, sliced, crush, chopped or blended. I use it in soups, stocks, sauces, meat, fish, chicken, noodle, veggies and fritters. Not using garlic for me I am missing one important ingredient, which is why garlic has a place in my kitchens all the time. 

                     

                        

Uses in health and healing:

Garlic has element of antibacterial, antiviral and antifungal activity.  It is claimed to help prevent heart disease and cancer.  Garlic is also allegedly to help regulate blood sugar level. In modern naturopathy, garlic is used as a treatment for intestinal worms and other intestinal parasites. The cloves are used as a remedy for infection, digestive disorders, and fungal infections. Garlic is chopped and mixed with honey to cured asthma, cough and chest pain.                   

                
Other uses:

Garlic is used to prevent insects, the liquid is brushed at door frame to avoid snake from entering. Many cultures have used garlic as protection against demons.

                    

Side effects:

Garlic is known for causing halitosis, as well as causing sweat to have a pungent 'garlicky' smell which is caused by Allyl methyl sulfide (AMS). AMS is a gas which is absorbed into the blood during the metabolism of garlic; from the blood it travels to the lungs (and from there to the mouth causing bad breath) and skin where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell.

                   

And as a bonus, a healthy soup recipe...

Garlic and Cauliflower cream soup

 

Ingredients:

100gm cloves garlic (sliced)

250gm cauliflower (trimmed and cut)

2 tbsp extra virgin olive oil

200ml cream

800ml chicken stock

Salt and pepper                            
                      

Method:

Heat up a pot and add in ‘evoo’. Sautee garlic until fragrance and then put in cauliflower, stir.  Add in stock and bring to boiled, then add in cream, stir. Low fire, let soup simmer until cauliflower soft. Blend soup thru food processor until fine and put back in the pot, check seasoning and soup ready to be served.
Dish garnish with ‘Tarragon garlic bread’, Basil oil and fried crispy garlic.

Tips: you may use different type of stock, for eg; veggie stock for vegetarian.                                   

Regards, Chef Nash