Help me discover what I bought at the market.

[jk21]

Came home from Tekka with what I believed to be edanamee. But washing them in the sink, discovered that I have something different. Size and shape are similar to edanamee harvested in the US. But, don't have that rough prickly outside skin. The pod itself is much fleshier and the seed inside is much smaller. In cutting into one, pod is about 1/4 inch thick and citrusy green in color. A small white seed or bean is inside.

Do you recognize what I bought? And if so, how would you prepare?

Thanks.

[the lynx]

Came home from Tekka with what I believed to be edanamee. But washing them in the sink, discovered that I have something different. Size and shape are similar to edanamee harvested in the US. But, don't have that rough prickly outside skin. The pod itself is much fleshier and the seed inside is much smaller. In cutting into one, pod is about 1/4 inch thick and citrusy green in color. A small white seed or bean is inside.

Do you recognize what I bought? And if so, how would you prepare?

Thanks.

I believe you have discovered our Asian bean pod.

Normally we peel off the hard vein of the pods before we stir-fry these with chicken, scallops, etc. Think Chinese stir-fry recipes. Best to cook these longer if you like them soft.

[ecureilx]

I believe you have discovered our Asian bean pod.

Normally we peel off the hard vein of the pods before we stir-fry these with chicken, scallops, etc. Think Chinese stir-fry recipes. Best to cook these longer if you like them soft.

PS: My ministry of "house" likes it bit crunchy ..

[the lynx]

PS: My ministry of "house" likes it bit crunchy ..

Crunchy? I highly doubt that. When it is not cooked long enough (or eaten raw), it feels like chewing leather shoe tongue.

[sundaymorningstaple]

I thought they were crunchy as well. But what to I know. I just eat 'em. Might be I'm eating what are labeled as sweet beans but look just like those in the photo.

[the lynx]

Yeah they are called sweet beans too.

[PNGMK]

Came home from Tekka with what I believed to be edanamee. But washing them in the sink, discovered that I have something different. Size and shape are similar to edanamee harvested in the US. But, don't have that rough prickly outside skin. The pod itself is much fleshier and the seed inside is much smaller. In cutting into one, pod is about 1/4 inch thick and citrusy green in color. A small white seed or bean is inside.

Do you recognize what I bought? And if so, how would you prepare?

Thanks.

I haven't a clue but I like threads like these...

[ecureilx]

PS: My ministry of "house" likes it bit crunchy ..

Crunchy? I highly doubt that. When it is not cooked long enough (or eaten raw), it feels like chewing leather shoe tongue.

if you pick the right ones, when you cook, they be crunchy .. if you pick the sad looking ones, they will be like chewing on leather .. yes, you are right on that ..

[v4jr4]

PS: My ministry of "house" likes it bit crunchy ..

Crunchy? I highly doubt that. When it is not cooked long enough (or eaten raw), it feels like chewing leather shoe tongue.

+1
Especially if you forget to pull out the "string"

[jk21]

I like the looks of your pea pods, but what I came home with is not nearly as attractive. I was trying to post a photo, but it looks like that there is an option to link a photo URL that is already on the internet but I did not succeed with such a link.

In the process, I did stumble across the answer. I came home with raw tamarind fruits.

long link removed

From Mexico, I am familiar with drinks and sweets made from tamarind. Not sure that I am willing to invest the effort to figure out how to use these little guys.

[the lynx]

1. Your images must be hosted on world wide web before you can attach the URL to here.

2. Ah, we've got our mystery solved. Raw tamarind indeed. Never seen it before myself actually (especially when it is green in your description).

3. A lot of SE Asian dishes are made with tamarind. For one thing, you can mash it and cook prawns or chicken wings with the paste. And you can make sour fish broth (like Vietnamese soups and Malaysian assam laksa). Enjoy Googling for recipes.

[the lynx]

jk21, could you please remove that URL? The length is distorting the forum window. Perhaps use "" and "" instead of img?

[sundaymorningstaple]

Sadly, it's too late now to do anything about it. Once it's posted and hits
the maximum of the frame it pushes the delete & edit buttons out side of
visual range on the screen. Occasionally we can see part of a delete/edit
button it we open up the browser window to full screen but even with my
dual 21" set up I cannot see any of the edit/delete buttons so the thread
is well and truly screwed as we cannot edit the posts. I'm using line returns
to enable all my text to be viewed other wise that would get chopped off
as well.

[ecureilx]

Sadly, it's too late now to do anything about it. Once it's posted and hits ...

PS: I heard you the first time (double post of your again .. )

[the lynx]

Sadly, it's too late now to do anything about it. Once it's posted and hits
the maximum of the frame it pushes the delete & edit buttons out side of
visual range on the screen. Occasionally we can see part of a delete/edit
button it we open up the browser window to full screen but even with my
dual 21" set up I cannot see any of the edit/delete buttons so the thread
is well and truly screwed as we cannot edit the posts. I'm using line returns
to enable all my text to be viewed other wise that would get chopped off
as well.

I'm now having two of the worst problems at the antique thread. 1. Somehow I made double post there. 2. I accidentally used a bad link that pushed the frame. Now I can neither delete the double post, nor correct the bad link because I can't access to edit/delete feature.