Grainopedia

In many Asian cuisines, grains play an essential part in a meal. They are our main source of carbohydrates, therefore acting as the most important component in a dish in many Asian households. Grains are a plant species that belong to the Graminaceae family. (With the exception of Buckwheat, which belongs to the Polygonaceae family). They contain four main components, the endosperm, bran and germ, all encased in an outer casing. Grains are usually eaten cooked as a grain itself or processed to from a range of products that are used for cooking as thickeners, sweeteners etc. Noodles can be also made from grains. When grains are bought, the following things have to be taken note of beforehand. These are as follows:

1. Ensure that grains are whole and intact.
2. Ensure that grains are not damp, as it can increase the tendency of mold growth
3. Ensure that there is no powdery residue that are present within the grain packaging when bought.
4. Ensure that no weevils are present in the packaging of the grain.
5. Ensure that no rancid odour is present, especially whole grains as they tend to have a higher fat content

*These do not necessarily apply to corn, which is usually eaten fresh, as a vegetable.

For storing grains, keep most grains in a cool dry place, away from sunlight. Whole grains and whole grain products can be stored in the fridge or the freezer to increase its shelf life. This is because, whole grains have a higher fat content (due to the germ) as said earlier, and therefore they undergo rancidity at a quicker rate.

Basmati Rice is a specific variety of rice that is of a long grain variety. It is a perfumed rice that is highly sought after, with its light, dry, distinctive texture and aromatic flavour. Therefore, it accompanies curries, gravies and sauces really well.

A closeup of the basmati rice. it is a long-grain variety.

Basmati rice is widely used in Indian cuisine. They are several Indian foods that use basmati rice, one being the well-known biryani, which is a rice dish that includes basmati rice that is steeped in a sauce and then cooked in an assortment of spices, nuts and meat.

briyani chicken by wai kin wong at https://www.flickr.com/photos/waikin/362527252 CC

Oats is a cereal grain that is believed to be originated from Asia. There are four main types of oats, mainly Irish oats, Traditional rolled oats, Quick cooking rolled oats and instant porridge oats. These vary in their shape, size and processing techniques (which includes steaming, rolling, cutting and par-boiling) in order to shorten the cooking time of the oats, respectively.

Oats are a food product for that are mainly used for porridges. Hence, there is a lack of variety of foods that are being prepared using oats. However, certain dishes still do exist. In most parts of Singapore, cereal prawns are prominent, a dish with deep fried prawns in oats. It is recognized for its crunchy, juicy contrast, along with its characteristic “corny” flavour.

cereal prawns by krista at https://www.flickr.com/photos/scaredykat/118530461 CC

Malt is a grain derived from barley or rice , a common food ingredient around the world. Malt is made by sprouting barley grains, and then drying, roasting and then grounding. Roasting the malt for a longer period of time results in a stronger, intense flavour. In the food industry, malt is greatly used in the production of beer and whisky. Malt, by itself, is not so a common grain that can be found easily. However, its products, such as malt sugar, can be much easily found, thus being used in many cuisines in Asia, specifically in Chinese (Cantonese) cooking. The following picture bellows shows how malt sugar is sold in many Asian grocers.

Malt sugar is widely used in the preparation of many Chinese foods in Cantonese cooking. It provides a distinctive, all rounded sweet flavour. One good example would be Cha Siu bao, a common dim sum that features a soft bun that encases a sweet sticky filling of char siew, malt sugar and other sauces and seasonings such as oyster sauce.

Da Dong Dim Sum 大東 - Char Siew Pau by Richard Lee at https://www.flickr.com/photos/70109407@N00/4980981660 CC

A version of rice that are whole grain, however with their external husks removed. It has a nut like flavour and a high nutritive value that appeals to many individuals in the recent years. Brown rice contains the germ, and therefore need to be stored properly in order to avoid rancidity. In the recent years, brown rice has inculcated itself into various cuisines, thus forming an integral part of our daily meals.

A closeup of brown rice

Asian foods these days also highly feature brown rice, as a result of its demand. A common dish in many Asian cuisines is a brown rice porridge, highly regarded for its nutritional value and distinctive flavour.

brown rice porridge by Jacequeline at https://www.flickr.com/photos/sweetbeetandgreenbean/3229385208 CC

Corns are grains that grow in kernels that are greatly used in a variety of cuisines in its actual or processed form. There are 4 main commercial species of corn that are available in the market. These are dent corn, sweetcorn, popping corn, ornamental corn. Dent corn is a species that are usually used for feeding animals. Sweetcorn is used for human consumption. Popping corn is a variety that are made of small kernels. Ornamental corn is a non-edible specie.

Choosing Corns
* Fresh corn/ sweetcorn releases white juice under simple pressure
* Not colourless and shriveled
* No presence of dry and dark threads, accompanied with faded yellow husks.

Corn as a grain, is widely used in the food industry worldwide. Whether on its own or in its processed form, it adds texture and flavour to our foods. In Asian cuisines, sweetcorn is immensely used as a vegetable and cornstarch (the powdery residue from the extraction of starch from corn) used for thickening soups and sauces.

 A common corn dish that is prevalent in Chinese cuisine is Fried Fish Slices in corn sauce, also known as (粟米斑腩). A picture is not available for this dish.

Millet grains are small and round. They can be gray,straw-yellow, red white or reddish-brown. the grans are hulled, then left as is, made into flakes or round. The common millet is mainly cultivated for human and animal consumption. the foxtail millet is the most well known variety, mostly cultivated for animal pastures. In Asia, the pearl millet is cultivated in India.

Here is a closeup of millet. It is a short-grain variety.

Hulled millet Price: $6.60/kg

Millet is a good source of magnesium and magnesium can reduce the severity of asthma and to reduce the frequency of migraine attacks. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack, especially in people with atherosclerosis or diabetic heart disease.

Millet can be used in place of many grains. However, the strong flavor is not always appreciated. Millet is often cooked as a porridge or it is made into an alcoholic beverage.

Jasmine rice is known as Thai hom mali or Thai fragrant rice, is a long-grain variety of rice that has a sweet aromatic fragrance, a subtle pandan-like aroma. It is grown primarily in Thailand and has been a common staple in Asia. 
As it has lesser amylopectin, it is less sticky than glutinous rice when cooked.

One example of a dish that uses Jasmine rice (or any rice) would be fried rice.

Although Jasmine rice is quite soft and would not be suitable for fried rice which requires a much firmer type of grain, it would better if the rice is left overnight before using it as Jasmine rice is quite soft when it is cooked.

Fried rice (Daifukugen, Matsudo, Chiba, Japan) by t-mizo at https://www.flickr.com/photos/tmizo/7823055854 CC

請享用!

So what is Japonica rice?

It is basically a short grain white rice. It is healthy as it is low on the glycemic index, meaning tht our bodies takes longer to digest it to sugar, making us feel satisfied for longer. It is also high in nutrients such as the B vitamins and it is high in calories as well so do take note and do eat in moderation so as to not gain weight.

What seems to be trending now is the black Japonica rice which means that it still has its bran attached causing the deep purple color of the rice. It has a nut-like taste and chewier texture. As anthocyanin is responsible for the deep purple or black color in foods, we can safely say that black jaaponica rice is rich in anthocyanin, which is a natural anti-oxidant.

Here is a closeup of the Japonica rice. Note how it is a short round grain?

Japonica rice Brand: Ntuc Price: $10.50/10kg

Here is a more expensive brand.

So what is japonica rice usually used for?

As it is a short grain and contains a lot of amylopectin, it is similar to glutinous rice and has a sticky characteristic that enables the rice to hold itself together, which is often seen in the Japanese cuisine, such as sushi.

After making the sushi rice, its up to our own imagination to prepare ingredients like egg roll, cucumber, imitation crab meat and etc to make our own sushi!

Sushi!!! / 鮨 by Toshihiro Gamo at https://www.flickr.com/photos/dakiny/14652227925 CC

Itadakimasu!

Barley Brand: Pagoda Brand Price:$1.00/ 400g Where can it brought from: Local supermarkets like Ntuc