Ingredient #3

Ingredients

1. Onion

Onion, Allium cepa, is an herbaceous biennial in the family Liliaceae grown for its edible bulb. The stem of the plant is a flattened disc at the base and the tubular leaves form a pseudostem where their sheaths overlap. The leaves are either erect or oblique and there are 3–8 per plant. The onion plant produces pink or white flowers clustered on stalks. The bulbs are formed just above the flattened stem of the plant by overlapping leaves. The bulb is made up of several layers, each corresponding to a leaf. They are are generally oval but shape can be variable and occur in clusters of 3–18 to a plant. The bulb is protected by a membrane which turns to a papery coat. Onion plants can reach a height of 50 cm (20 in) and are grown as annuals, harvested after one growing season. Onion may also be referred to by cultivar and these include red or purple onion, shallots and spring onions or scallions. The origin of the onion has not been conclusively determined although it is likely to be somewhere in South East Asia where the gene pool is most diverse. 

Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads. Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them, as in sogan-dolma. Onions are a staple in Indian cuisine, used as a thickening agent for curries and gravies. Onions pickled in vinegar are eaten as a snack. These are traditionally a side serving in pubs and fish and chip shops throughout the United Kingdom and the Commonwealth. Pickled onions form part of a British pub ploughman's lunch, usually served with cheese and ale. In North America, sliced onions are battered, deep-fried, and served as onion rings

Similar to garlic, onions can show an additional color – pink-red – after cutting, an effect caused by reactions of amino acids with sulfur compounds.

2. Garlic

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs,and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. It imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hotpot in Southeast Asian (i.e. Vietnamese, Thai, Lao, Cambodian, Singaporean) and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.

Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.

Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.

Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus.Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is approximate to one clove of garlic.

3. Lemon Basil

In Malaysia, lemon basil is used in rice dishes such as Nasi ulam. In Laos, lemon basil is used extensively in Lao curries, stews, and stir-fried dishes as it is the most commonly used type of basil in Laos.Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.

Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai: แมงลัก), is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called 'sangig', particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles.

source
https://plantvillage.org/topics/onion/infos
https://www.google.co.id/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwi77bLBuqrWAhXLq48KHbJ9C3QQjRwIBw&url=http%3A%2F%2Fwww.allwhitebackground.com%2Fonion.html&psig=AFQjCNF0oOiXffxJzMv3lesL8u9Fo2YhZA&ust=1505677109963267
http://www.nytimes.com/2008/06/18/dining/18appe.html
https://www.google.co.id/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjz7OSDw6rWAhVBvY8KHaGSB6YQjRwIBw&url=https%3A%2F%2Fwww.organicfacts.net%2Fhealth-benefits%2Fherbs-and-spices%2Fhealth-benefits-of-garlic.html&psig=AFQjCNFjT-58KkGdraW0xXkB8DpoRb-sRg&ust=1505679405517175
https://foodfromnorthernlaos.com/2010/08/04/basil/
https://www.google.co.id/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwim5qqXw6rWAhVLOY8KHTgOAvgQjRwIBw&url=http%3A%2F%2Fshesimmers.com%2F2011%2F08%2Flemon-basil-bai-maeng-lak-%25E0%25B9%2583%25E0%25B8%259A%25E0%25B9%2581%25E0%25B8%25A1%25E0%25B8%2587%25E0%25B8%25A5%25E0%25B8%25B1%25E0%25B8%2581.html&psig=AFQjCNGRJlHeZLnRBXaTnNm6rEpZ12idkQ&ust=1505679441666786