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Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Chinese Broccoli – Gai Lan – Brassica Oleracea
By admin | February 15, 2010
Chinese Broccoli is a member of the Brassica Oleracea group which includes Broccoli, Cabbage, Kale, Cauliflower and Brussels Sprouts. Chinese Broccoli is also known as Gai Lan, Kai Lan or Chinese Kale. Chinese Broccoli is slightly bitter with a hint of pepper. Unlike Broccoli where only the flower buds are eaten, with Chinese Broccoli, the small emerging flower buds, thick bluish green leaves and the stems are used.
Chinese Broccoli is popular in China, Vietnam and Thailand where it is known as Kana. Among the many ways to prepare Chinese Broccoli are Stir Frying with garlic and ginger, Boiling or Steaming, Stir Frying with Oyster Sauce, Steaming in dumplings or eaten raw as part of a salad. When purchasing Chinese Broccoli, look for leaves that are not drooping and on which the small flower buds have not fully opened. Chinese Broccoli can be kept in a refrigerator for 2 or 3 days if wrapped in plastic.
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