Thursday, September 30, 2010
It has been a long time since I last cooked this dish. I like to cook Chinese chives flowers with a little starchy gravy just like the way I fry kailan or broccoli.
Here is my stir fry Chinese Chives Flowers recipe.
Chinese Chives Flower, 1 bunch, cut into 1” length
Ginger, 5 slices
Carrot, 1 pc, cut into bite sizes
Light soya sauce
Garlic, 3 pcs, chopped finely
Chinese cooking wine (shao shing chiew, optional), 1 teaspoon
Vegetarian oyster sauce, 1 tablespoon
Corn flour and water mixture
Salt to taste
Heat up wok and put in 2 teaspoons of vegetable oil. Put in the garlic and sauté it until fragrant. Throw in the ginger and carrot. Add Chinese chives flowers and light soya sauce. Stir fry for a short while and add in the Chinese cooking wine. Add vegetarian oyster sauce and salt to taste. Pour a little corn flour and water mixture to make to thicken the gravy. Serve with steamed rice.
Wednesday, September 29, 2010
This is another popular dish in the outskirt districts of Java Island. Young tapioca leaves are soft and it is nice if eaten with vegetarian sambal. However there are some sap in these young leaves that needs to be removed before eaten. In order to do that they are best boiled in water with a little soda bicarbonate added. Boiling the leaves this way also helps to soften the fibres in the leaves. Tapioca leaves have high contents of nutrients, protein and crude fibre.
Tapioca leaves, 1 bunch, remove stems
Water, 1 pot
Soda Bicarbonate, 1/3 teaspoon
Put water in a pot and bring to a boil. Add tapioca (ubi kayu) leaves and soda bicarbonate. Boil until the leaves turned dark green. Drain away excess water and serve with sambal (chilly).