November 13, 2013

Sawi Besar (蒜泥大菜心）

{by ‘Chef’ Moi}

近年来, 大菜心到处都可见到。在大超市可见到一把包装优雅的大菜心才 RM1.50。花少少的钱能够亨受品质这么好的蔬菜。超值得哩!起初我不敢碰它因为看见那粗粗的梗子怕难吐。家婆对我说”别怕, 梗子很快软烂的”经过几次试煮, 发现到煮成”蒜泥大菜心”翠绿滑口不油腻很受欢迎。就这样它变成我家餐桌上的常备料理。青菜富含维生素C, 钙质及纤维,很适合多多食用。

In recent years, choy sum can be seen everywhere. In large supermarkets, you could find choy sum packaged grandly for only RM1.50. Spend a small amount of cash, enjoy good quality vegetables. It’s absolutely value for money if you ask me. At first, i didn’t dare buy them because their rough stems look difficult to swallow! Then my mother-in-law told me, “Don’t be afraid, stems turn tender easily”. After several cooking trials, i realized that this green dish of garlic choy sum stir-fry is crisp, tender-to-the-tooth, non oily, and well sought after. And just like that, it becomes the most frequent dish served on my family dining table. Green vegetables are rich in vitamin C, calcium, and fiber; making it suitable for large consumption.

{as seen fresh from the supermarket}

材料 / Ingredient: (Serves 4)

做法 / Method:

1. Puree garlics and shallots.
2. Blanch choy sum in boiling salted water for 30 seconds.
3. Drain them and soak in cold water.

   

4. Pat dry and slice to 1cm thick. Set aside.
5. Heat 2T oil. Saute garlic and shallot puree till fragrant. Add seasoning. Bring to a boil.

   

6. Add choy sum, followed by thickening.