Wansoy, kinchay – what’s the difference
July 13, 2001 | 12:00am
You said kinchay is coriander leaf. Isn’t this wansoy? Kinchay seems more like flat-leaf parsley. – Bluerock
For your info, kinchay is different from coriander leaves. Coriander leaves are called wansoy in Tagalog and have a strong smell, similar to that of bed bugs (surot).
They are usually eaten raw and mixed with vegetable salads. Kinchay is also called Chinese parsley and usually used for cooking mixed vegetables and ginisa. They look very similar but their smell provides their identity. – Mayumi F. Bartolome
Thank you for the corrected info, dear readers! I came across your wansoy and kinchay difference and just to tweak the definitions a little more, allow me to clarify even further.
Wansoy is cilantro, from the coriander plant, and is also known as Chinese parsley. It is used in a lot of Asian cooking, particularly in Thai soups. Kinchay is (not commonly recognized as Chinese parsley, although used in many Chinese vegetable dishes) the less common, seasonal Italian flat-leaf parsley that is the more pleasantly aromatic of the two.
Both can be used for either raw salads and sauces or cooked soups and stews. It’s good to know we have readers like you who care enough that we give the right information to our reading public!
How do I debone chicken? – Diosdado Sese
We published a relatively easy method of deboning chicken safely last Oct. 11, 2000. Check the archives of philstar.com under this date in the Lifestyle section. It should be manageable for you if you have the following deboning implements handy: a paring knife and a pair of kitchen scissors.
Where can I buy cayenne pepper? I learned from your column that a mixture of cayenne pepper and a cup of olive oil is good for hair growth. – Maria Cecilia Solis, Sampaloc, Manila
Yes, it is a great, safe scalp stimulator! Any supermarket’s spice counter should carry red cayenne pepper. Look for it right next to the coriander or cumin powder!
Cool home tips at http://www.whollymollytips.com/tips.htm. Easy recipes at http://www.whollymollytips.com/Recipe_Cache.htm. E-mail your queries to ask@whollymollytips.com.
For your info, kinchay is different from coriander leaves. Coriander leaves are called wansoy in Tagalog and have a strong smell, similar to that of bed bugs (surot).
They are usually eaten raw and mixed with vegetable salads. Kinchay is also called Chinese parsley and usually used for cooking mixed vegetables and ginisa. They look very similar but their smell provides their identity. – Mayumi F. Bartolome
Thank you for the corrected info, dear readers! I came across your wansoy and kinchay difference and just to tweak the definitions a little more, allow me to clarify even further.
Wansoy is cilantro, from the coriander plant, and is also known as Chinese parsley. It is used in a lot of Asian cooking, particularly in Thai soups. Kinchay is (not commonly recognized as Chinese parsley, although used in many Chinese vegetable dishes) the less common, seasonal Italian flat-leaf parsley that is the more pleasantly aromatic of the two.
Both can be used for either raw salads and sauces or cooked soups and stews. It’s good to know we have readers like you who care enough that we give the right information to our reading public!
Deboning De-Third Time Around |
We published a relatively easy method of deboning chicken safely last Oct. 11, 2000. Check the archives of philstar.com under this date in the Lifestyle section. It should be manageable for you if you have the following deboning implements handy: a paring knife and a pair of kitchen scissors.
Cayenne Pepper Is Not Only For Cooking |
Yes, it is a great, safe scalp stimulator! Any supermarket’s spice counter should carry red cayenne pepper. Look for it right next to the coriander or cumin powder!
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