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 HEREIngredients:
* 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
hey ya! your blog title caught my attention hahaha "telor ceplok" so brilliant!
ReplyDeletei 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)