Coriander (Cilantro)
麺線や豚の血糕に必須！爽快感と独特の香りで料理を引き締める名脇役
Description
Coriander (Cilantro). Rarely eaten in massive amounts like a salad in Taiwan, but an indispensable presence as the final finishing touch (topping) for soups and Xiaochi.
Classification: For Adults,Fresh Veg,Polarizing Topping
Shops selling Coriander (Cilantro)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Coriander(Cilantro)
Instructions
- [Prep/Usage]
- [Cutting] Trim roots, finely chop from stems to leaves.
- [Xiaochi Finish] Top a handful onto Da Chang Mianxian (offal noodle soup), Ba-wan, or Gua Bao (Taiwanese burger) like parsley or scallions.
- [Peanut Pig's Blood Cake] A stall staple is coating steamed pig's blood cake heavily with sweet peanut powder and this Xiangcai. The synergy of sweetness and cilantro aroma is outstanding.
- [Soup] Scattering over Gong Wan Tang (meatball soup) or Yu Wan Tang tightens the soup's flavor sharply.
Learn more Substitutes, pairings, tips
Key spices
Intense freshness reminiscent of citrus(or stink bugs to some)
Substitutes at Japanese supermarkets
Celery leaves or green scallions (sub if you dislike cilantro)
Pairing
Da Chang Mianxian, Ba-wan, Gua Bao, Pig's blood cake
Trivia
[For Adults] A herb so polarizing that 'Bu yao Xiangcai (No cilantro)' became a famous phrase among travelers. However, combined with 'heavy flavors' like greasy offal or sweet peanut powder, it acts as a magic grass that surprisingly balances the whole dish perfectly.
Eating tips & etiquette
[Unique Eating] Wrapping this Xiangcai together with ice cream inside a Taiwanese peanut ice cream roll (Huasheng Juan Bingqilin) is the craziest, most awesome sweet in Yilan and night markets!
Allergen
None