Call it Pak Choi or Bok Choy.It looks like mustard green (sawi) but it even smaller and the stalks is firm compare to sawi. I started to fallin’ love with this vegetable after few times eating it.
Normally, I will just cook ‘masak sayur air’ style mix with garlic, carrot and tomato. But some people prefer to serve it stir fry with light soy sauce/ oyster sauce. Since I am not fond of sayur berkuah pekat ( hasil campuran tepung jagung), I just opt for sayur air.
What make it different from sawi? When you look at fresh sawi, you’ll find Pak Choi is even more fresh. They leaves is bit thicker and the stalks is firm. And when Pak Choi deteriorate, the stalks go slimmy and the leaves glimp but still is better than deteriorate sawi as I think sawi is more ‘lembik’ than Pak Choi.PakChoi itself is ‘gemok-gemok’ make it look fresh than ‘sawi yang kurus-kurus belaka’ :)
When it is overcook, the condition is still acceptable compare to overcook ‘sawi yang sememangnya sangat lembik dan tidak berseri’. You can feel the crunchy of the stalk and the leave is not easily worsened.
A bit history of Pak Choi taken from here
Pak Choi (also known as bok choi or Peking cabbage) is a Chinese cabbage. It's commonly used in stir fry and spring rolls. Being in season from October to March makes it a common autumn and winter veg box ingredient. In Season? Its season is usually from about October through to March, though "baby pak choi" are now available as early as August, extending the season. Buy? Choose bok choi that has firm stalks and fresh-looking leaves. As they deteriorate, the stalks go slimy and the leaves go limp, so watch out for these signs. Store? Keep in the fridge for up to a week - less if possible. Don't wash before storing or it will go slimy. Cook? Separate the leaves and wash well.
For those who still new to this vegetable, let’s try and you’ll never regret of it taste. On the other hand, for those PakChoi lover or cooking expert, let’s share with me more Pak Choi’s recipe. Kadang-kadang bosan jugak masak air atau kuah pekat.
p/s : The very first and very humble food review from me , the non-expert cook !
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