Pantry Puzzle - Poontalai spice
Roberta Bagshaw
'Poontalai'. They package contains dried nuts - somewhat like nutmeg in
size - but different to nutmeg - more smooth.
It has some Asian description on the package which I cannot decipher, and I
can't for the life of me think why I bought this spice, and what it can be
used for. I've done an internet search but have had no luck.
Before I discard the package I would be most appreciative if anyone can
solve my pantry puzzle.
Thanks!
Roberta Bagshaw
not find any black seeds as you thought it may have contained. Rather,
there was a small nut inside which looks like a miniature almond. This very
readily breaks in half. The texture of the almond like kernel when opened
is rather like an almond but the colour is not as pale...... more a light
tea colour.
I do think this spice may be from Thailand..... as the Marketing company was
a Thai company.
The mystery continues!
"Steve Sqwertz" <invalid@email> wrote in message
news:frj2vucf4qsddklug...@4ax.com...
> I'd be willing to bet they're black cardamom. They look like large
> fat fennel seeds, roughly the size and shape of nutmegs If you break
> them open, you'll find a fibrous honeycomb like center bearing black
> seeds.
>
> They're probably no good. I just piteched a bag of them that were 2
> years old and tasteless.
>
> -sw
>
Roberta Bagshaw
Poontalai
Poontalai is an Olive-sized dried fruit exported from Thailand. Its name in
Hokkien is similar (pong tai hai) and there is no English name for it that I
can trace. It has an enormous capacity for absorbing water and expands like
a sponge when left to soak. The Malay name, buah kembang sa mangkok, which
translates as 'the fruit that becomes a bowl', proves the point. It is used
in ice kacang for its interesting texture. See ICE KACANG.
(found this info on the following website
http://www.asiafood.org/glossary_1.cfm?alpha=I&wordid=2690&startno=1&endno=2
5
which is a very comprehensive asian food glossary)
"Roberta Bagshaw" <rbag...@midwest.com.au> wrote in message
news:3df2efd7$1...@quokka.wn.com.au...
Khng Hwee Peng
If my suspicion is correct, it might be something that we use to make a kind
of sweet beverage around South East Asia - the Chinese around here called it
"Pang Da Hai".
Just to test out my suspicion, soak the whole seed in water for several
days. If it is what I think it is, the seed should swell to many time its
size, with the seed coat becoming a brown gelatinous mass. You then discard
the seed and use the gelatinous mass for cooking. One of the most common
dessert it is used in is a sweet beverage that in Singapore, we called "Qing
Teng" (or literally cooling soup, as it is supposedto have cooling effect
according to the Chinese)
Basically, you just bring some water to boil. Add the Poontalai - breaking
it up into small bits. When it come to boil again, add sugar (either plain
castor sugar or rock sugar) to taste and serve. For more elaborate dish,
you can also add in some lotus seed and gingko nuts. You can also add sweet
potatoes that have been cut into cubes. If you are using fresh ingredients,
add the sweet potato, lotus seed and ginko nuts to the boiling water first.
Simmer until done before adding the Poontalai. However, if you are using
canned ones, you can add them at the same time as the Poontalai.
Hope my guess is correct. Otherwise, I am just as stumped as you are.
Steve Sqwertz <invalid@email> wrote in message
news:vt44vu45ktkk8k2vc...@4ax.com...
> "Roberta Bagshaw" <rbag...@midwest.com.au> wrote:
>
> >Thanks for your prompt reply Steve. I broke one of the 'nuts' open but
did
> >not find any black seeds as you thought it may have contained. Rather,
> >there was a small nut inside which looks like a miniature almond. This
very
> >readily breaks in half. The texture of the almond like kernel when
opened
> >is rather like an almond but the colour is not as pale...... more a light
> >tea colour.
>
> Hmm. Beats me.
>
> >I do think this spice may be from Thailand..... as the Marketing company
was
> >a Thai company.
> >
> >The mystery continues!
>
> There's a picture of a package of these picture of these on the net,
> but it's too small to identify. Lets try crossposting this to
> alt.food.asian and see if anybody there knows what it is... Tina?
> Anybody?
>
> -sw
Roberta Bagshaw
I did as you suggested and poured some hot water over one of the nuts. It
quickly began to swell and the seed coat turned into a brown jelly. It did
not appear to taste of anything, in fact it did not seem to smell of
anything either. It is amazing that this hard nut-like seed can change its
appearance and consistency so rapidly with the addition of some water.
Thanks again for your help.
"Khng Hwee Peng" <hpk...@pacific.net.sg> wrote in message
news:asurnv$u7i$1...@nobel2.pacific.net.sg...
Chris Dieckmann
says...
> Hi,
>
> If my suspicion is correct, it might be something that we use to make a kind
> of sweet beverage around South East Asia - the Chinese around here called it
> "Pang Da Hai".
Wow, pang da hai; if memory serves isn't it a central ingredient in
traditional Chinese medicine preparations for throat ailments? I lost my
voice a couple of times in China and used pang da hai in an infusion with
a combination of other twigs, berries, roots, and miscellaneous yard
clippings.
Khng Hwee Peng
to classify food/ingredients into cooling and heaty categories. And pang da
hai falls into the 1st categoty. So, it is suppose to neutralise any
ailments attributed to "heatiness" by balancing the heatiness in your body.
Loss of voice, sore throat is often thought to be due to one's body becoming
too heaty.
Seems that human body are more prone to heatiness, so we Chinese like to
down stuff that will "cool" down the body, like "Liang Cha" (cooling tea),
or any herbal infusion, such as home brewed crysanthemum tea, barley drink,
winter melon tea, etc. It is particularly so during the hot period, when
temperature soars like in the summer months. I guess it is like the
philosophy of the need to balance the yin and yang
Chris Dieckmann <chen...@yahoo.com> wrote in message
news:MPG.185d3e1dd...@news.rice.edu...
Khng Hwee Peng
Roberta Bagshaw <rbag...@midwest.com.au> wrote in message
news:3df4...@quokka.wn.com.au...