Not exactly the type sold in local florists. A quick google search found that it's actually originated from Japan, called "shungiku" or chrysanthemum greens. They use it as accompaniment to shabu-shabu or sukiyaki. Here in the mainland, they have it in hotpots. The flavours are just beautiful in hotpot. For more about chrysanthemum greens, CLICK HERE
Ingredients:
* a quarter of cabbage, thinly sliced
* 2 cups of bean sprouts
* 1 bunch of chrysanthemum greens
* 2 pcs garlic, smashed
* 2 pcs shallots, sliced
* salt, pepper, sugar (optional) or 1 tbs oyster sauce
* a quarter of cabbage, thinly sliced
* 2 cups of bean sprouts
* 1 bunch of chrysanthemum greens
* 2 pcs garlic, smashed
* 2 pcs shallots, sliced
* salt, pepper, sugar (optional) or 1 tbs oyster sauce
Cooking Directions:
1.) Stir fry shallots + garlic until fragrant
2.) Mix in cabbage, add a bit of water & cover till half cooked
3.) Mix in bean sprouts, the greens, salt + pepper
4.) Let it cook for a short time so the veggies stay crisp
5.) Serve with sprinkle of spiced coconut topping
1.) Stir fry shallots + garlic until fragrant
2.) Mix in cabbage, add a bit of water & cover till half cooked
3.) Mix in bean sprouts, the greens, salt + pepper
4.) Let it cook for a short time so the veggies stay crisp
5.) Serve with sprinkle of spiced coconut topping
1 comment:
hey ya! your blog title caught my attention hahaha "telor ceplok" so brilliant!
i love edible chrysanthemum too, and this one's my favorite:
http://mochachocolatarita.blogspot.com/2008/02/hot-freaking-pot.html
it is very popular in hong kong, especially for hot pot (hk's version of shabu shabu)
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