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Water roux, otherwise known as Tang zhong (湯種) is a step used in bread-making. This technique was developed in order to increase the water retained by flour used in breads. By cooking the starch it absorbs the water and expands which develops the gluten within the flour. The increased water content and ability for the flour to retain moisture is a key factor in the moistness of breads which will therefore yield a softer bread that will supposedly remain softer for longer than non-water roux based recipes. 

What it's made of

A very simple part of soft bread-making techniques, water roux is made of just two ingredients: flour and water, used in a 1:5 ratio of flour:water.

Origins

This bread-making technique was developed in Japanese bakeries and popularised throughout Asia in the 1990s following the release of Yvonne Chen's book "The 65° Bread Doctor". Although the use of this technique still exists, the introduction of additives and preservatives has allowed breads to last longer than they would using the technique alone.

Reasons for use

The addition of water roux works similarly to preservatives and additives typically added to breads to increase their shelf-life and to create a softer texture. Activating some of the flour used in a bread recipe allows water to be introduced and retained in the starches and for gluten to be activated within the dough.

Recipe: Water Roux

       Ingredients

                    50g plain flour
                    250ml water

       Method

1. Stir water and flour continuously over a low heat until mixture thickens and becomes slightly translucent (mixture should be consistency of baby food/smooth oat porridge)
2. Cover with cling wrap touching the roux to prevent a skin forming
3. Set in the fridge to cool. Roux will last up to 3 days
4. Bring back to room temperature when using in recipes

Reccommended recipes

- Mexican Coffee Buns (Papparoti):

Click here for the recipe. A fluffy sweet bun with a crunchy coffee topping and vanilla butter filling. It's like a pre-buttered bun! Very popular in Malaysia (where it originates, not sure where the 'Mexican' part came from!)

Love and luck in your cooking!

- Unadorned Eats

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References:

- http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong

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Jícama (pronounced /ˈhiːkəma/), otherwise known as củ sắn in Vietnamese, is the tuber of the yam bean. With its origins in Mexico and South America, the use of this water-dense root vegetable has spread into a number of cuisines across Asia.

During the Vietnam war, refugees would take jícama aboard the boats on which they fled the war-ravaged country. They would eat the jícama raw on its own (similar to how one would eat an apple) as a water source since water was difficult to get a hold of, as well as to sustain energy.

How it's grown/ where to find it

Jícama thrives in hotter climates and require long periods of no-frost to thrive and grow. Although jícama has a peak growing season in autumn (fall) you should be able to find this vegetable at your local grocer, if not, you'll find it at health food stores that have a fresh produce section or most commonly, your suburban Asian supermarket.

Health benefits

As a snack or crunchy addition to dishes, jícama are incredibly low calorie, as they have such a high water content. A great source of vitamin C which can help fight inflammation, jícama is also a great source of dietary fibre that will fill you up and keep you satisfied whilst providing hydration.

Nutritional information

Courtesy of USDA: http://ndb.nal.usda.gov/ndb/foods/show/3315?qlookup=11603&max=25&man=&lfacet=&new=1

How it's prepared

Peeled jícama before black 'eyes' are removed

Its skin is very similar to that of ginger, but is slightly thicker, making it easier to peel. To peel a jícama, first remove the cut-end and lever your paring knife just below the skin and pull the skin away from yourself, being careful of your fingers. Do this from both cut-ends of the jícama to ensure the skin is thoroughly removed. You may find that the skin along with some dirt will remain caught between the crevices of the jícama, all you need to do to remove these is cut a small wedge where the skin and dirt are. Similar to potatoes, Jícama also have black 'eyes' that need to be removed before consumption. These 'eyes' are edible, however, they cause a bitter and unpleasant taste. Finally, gently wash your jícama under some cold running water to remove excess dirt (this process may also allow you to remove black 'eyes' previously missed).

Reccommended recipes

Now that your jícama is thoroughly cleaned you may be wondering what you can do with this strange tuber. Your first option is to simply eat it on its own raw. If, like me, the taste doesn't appease you then there are great recipes that I've posted (I will update this list as I post more recipes!):

- Jícama kebabs: Street hawkers in Vietnam (back when my dad was in school) would cut the jícama into bite-sized pieces and create a sort of skewered jícama kebab that people would dip in a bag containing fresh chili pounded with salt (muối ớt, similar to Pico De Gallo Mexican fruit seasonings). My dad said that they would chill the chunks in iced water and skewer them on order as a cool snack in the heat of Vietnam

- Bò Bía (Jícama Rolls): Click here for the recipe. A great fresh rice paper roll and can be pre-made and refrigerated for up to three nights.

Love and luck in your cooking!

- Unadorned Eats

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References:

- http://en.wikipedia.org/wiki/Pachyrhizus_erosus 
 - http://ndb.nal.usda.gov/ndb/foods/show/3315?qlookup=11603&max=25&man=&lfacet=&new=1
- http://www.kitazawaseed.com/seeds_jicama_2.html
- http://www.specialtyproduce.com/produce/Jicama_917.php
- http://www.nutrition-and-you.com/jicama.html

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