A Giant Baby Cabbage
I saw this giant cabbage for the first time. It was slightly longer than my arm from the tip of my finger to my elbow. Ok, so maybe I have short arms but trust me it is BIG. Plus, it was wrapped up in delicate paper like a baby, I had to take one home.
I tried to find out it's origins and my only conclusion is that is it a hybrid cabbage, a cross between the michihili/monument cabbage.
I cooked it very simply in some boiling salted water for lunch so that I could taste it in its pureness.
It has a similar taste to the common wong bok, not much sweeter, but abit more stringy, which is not a good thing. So, I guess I'm sticking to my wong bok. Besides, it's so long it does not fit into my fridge properly and I had to cut abit off the top in order for it to fit!
New Season Australian Cherries.
I adore cherries! My favourite is eating them straight out of the fridge, fresh and cold.
A long time ago, I watched an episode of BBC Two's Saturday Kitchen of Bill Granger making a really yummy looking sort-of cherry tart.
It was a light puff pastry, blind-baked. Then topped with a light creme patisserie and an abundance of freshy pitted cherries that have been macerated in a little grand marnier. Will try making it when the cherries get cheaper-er.
Anyhow, This is/was todays lunch.
Mirin+Garlic chicken and poached hybrid cabbage with rice
Here's a recipe for the dead easy Mirin+Garlic chicken winglets:
- 8 Chicken winglets
- 1/4 cup Cooking mirin
- 1 tbsp Light Soy
- 5 Cloves of garlic
Fry the garlic cloves [whole with skin on] till fragrant. Add winglets and saute till sealed. Add mirin and light soy.
Pour in a dash of water and let simmer till chicken is cooked and sauce thickens a little.
4 comments:
how do u poach a cabbage??
ur friendly neighbourhood friend...from melbourne..
JC
haha..and why couldn't u have
mentioned rice wine instead of
"mirin"???lol~~
JC
Hey, thanks for popping by!
Heres how you poach cabbage.
Bring a pot of salted water to a slow boil (not a rapid boil) and add vegetables.
The salt helps the vegetables retain its vibrant colour.
And, I used mirin instead of rice wine because there are many types of rice wine and it can get confusing so I tried to be specific.
Ah, ok...
Had tht tonight actually..yum,
lol..Its a simple dish,
somehow I jst have a tendency of adding
everything else on my shelf (your typical chinese sauces)...but the
mirin and soy was good=)
Regarding the poach veggies..why is it called poach and not boil?
I did tht with baby brocolli..not for too long..they come out nice, green and crunchy..
JC
look foward to more recipes~~
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