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 !
Monday, December 14, 2009
Pak Choi
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13 sharing:
saya pon prefer pak-choy dari sawi..hehe tapi suka yang goreng dgn oyster sos.
kite tetap panggil pak choi tu sawi gak..sawi btg pendek2 ;). slalunya kite rebus air atau tumis air je la. kdg2 wat masak lemak putih. sedap gak (pd kite la..pd org lain tak tau la)
aku pun suke...laki aku lagi suka...ni antara sayur yg laki aku leh accept coz dia bukan penggemar sayur...normally aku akan rebus & wat sos aje (ala chinese style) sos nye campuran sos tiram,bawang putih & cili api....sodap....ade kalanye aku just rebus & wat ulam dgn budu....or masak air tuk shasha....mmg tasteful kan....
aku tak suka sayur nihhhh...tp tak tahu kenapa...hahahah
Pak Choy memang our favourite siap tanam belakang umah lagi... syoq ja tengok bila dah naik subur...dan ulat serangga xsuka sayur nih macam suka kat sawi... xtau pasaipaa..hmmm..
selalu rozy masak (or selalu Arie laa) macam mamashasha tu..rebus then wat sos cam chinese style..sedap..
one of the fav vege.. ade ker vege yang daku tak suke.. rase sumer suke.. hehehe
ayu prefer masak lemak putih, stir fry ngan oyster souce pehtu bubuh taufu telur yang bergoreng kat atas dia.. sedap wijdaan...
cuba la masak.. mesti nak cuba lagi..
Farah..saya tak brp gemar yg ada oyster sauce,sbb tu salu maska tumis air je...
Nadiah,
kat umah ni jrg makan sayur masak lemak..orng penang kureng gemar masak lomak ni..hehehe...kalau terigin salu makan kat kedai...kalau nak msk lemak2 ni, jrg sgt sbb control diet..huhuh
Bed..ooh..laki hang tak suka sayoq ka.harus aku cuba sos chinese style hang ni.thx
Qay
ka hang mmg tak suka sayur..apa ni dietician
Rozy,bagusnya siap tanam blkg umah..senang takyah beli...a'a, jrg nampak ulat seranggaa, daun dia nampak elok ja..taktau la kalau depa dah semboq mcm2
Ayu..
thx for the recipe..nanti wij try ok..
my fav mmg swi pak choi. mujo kat melboune ni senang dpt & bunch of 3-4 around 70sen.
kalau tgh malas mmg buat soup & masuk noodle. tokleh masak lama2, biar dia cam crunchy lg. mmg best.
kalau tgh rajin tu i celur dlm air mendidih & rendam dlm air ice. ni tips nak bg dia hijau cantik & crunchy. then susun cantik2 dlm plate & curah sos (tumis garlic, halia & oyster sos).
i sama dgn u, kalu vege tu lenyor gitu aje, kurang selera aa..cam tak sihat aje..:D
tak tau nama dia pak choy, akak panggil sawi cina je. faveret sbb manis. tak pahit mcm sawi biasa. pastu membanyakkan susu. sawi cina, kobis cina, sengkuang cina, longan kering..... wah byk rupanya resipi dr cina utk byk kan susu. kekekeke
Mama-miya..
murah jugak kat AUssie ye.. mmg tau , mama-miya rajin masak n try new recipe...nanti I try ok
KakShida..
byknye dari cina...bila nak ada sawi melayu, sengkuang melayu...?? hehehe
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