Comments on: Full-Service Water Chestnut Vendor…

By: Nancy

Nancy — Mon, 04 Dec 2017 03:47:15 +0000

I’ve been to Singapore (not China though) and found these water chestnuts in the supermarket. We’ve put them in the tinola, chop suey, lumpiang shanghai and more. For however you’d want to cook them, they are still crunchy and taste somewhat sweet. It’s like singkamas but a little sweeter and smells better. When I flew back home, I had to bring some with me.

By: Betchay

Betchay — Wed, 17 Aug 2016 14:34:24 +0000

Footloose,Sungsong for me are the dried salty peanuts in shells that my mom bought from Binondo! :) I learned to love apulid because my mom used to put it in her chicken pastel or lumpiang shanghai for some crunchiness!

By: Footloose

Footloose — Wed, 17 Aug 2016 00:23:21 +0000

Whenever obtainable, any self respecting cook should insist on using fresh water chestnuts. The tinned ones might be cheaper if not more convenient since they come already peeled and ready to use but it’s just a poor substitute, a pale shadow of the real thing, drained of all flavour and sweetness and most of its crunch.

We call them apulid sungsong since they are the giant version of the tiny native corms of swamp grass that are boiled and eaten like boiled peanuts which then leave black debris lodged between the teeth. Sungsong, of course, is a modifier than means originating from China and generally implies significant improvement over the locally grown variety.