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Water Spinach (tung choi)!!!!!! I finally found out what it's called in English just now! I f'cking love this stuff; it's my favourite vegetable. Simply sauteed with garlic, chili peppers and a bit of ginger is the best. Any other fans of 'tung choi' here? Do you prefer the stems or leaves? http://www.realthairecipes.com/wp-co...-fai-daeng.jpg http://farm2.static.flickr.com/1265/...82b0a8d287.jpg |
leaves |
stems, but ill eat all of it anyways. http://farm4.static.flickr.com/3585/...83a53272_o.jpg yummmmmmmy. :) |
^ wow never tried it chopped up like that! |
try it with shrimp paste |
PEASANT FOOD. |
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lol ^ |
tung choi + preserved tofu OR tung choi + beef + shrimp paste + flat rice noodles |
Or Keep it simple like Tong choi + garlic oil. :) |
tung choi with preserved tofu is soooooo goood |
I thought it was called watercress in English? |
stems its got very distinctive texture |
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Nope, watercress is something entirely different. Here is the Tung Choi reference from Wiki: http://en.wikipedia.org/wiki/Ipomoea_aquatica I love this stuff ... my favorite way is to sauteed it with Belacan. |
We eat this a lot because it's so cheap (2 huge bags for like $0.50 at the market) but I really don't like the texture of the stems. I do like the leaves though. |
Water spinach and shrimp paste = awesome Smells and tastes great |
MAN ITS SO DAMN GOOD! It's probably my favorite....I like it with shrimp paste the best.. stem/leaves whatever, both good. stems so crunchy too...damn, I want some now. |
I like more stems:leaves ratio; I find the leaves soak up too much of the sauce and gets too salty. I kinda like that squeaky/crunchy texture of the stems. Are they in season year-round? My parents only get them every so often, I never bother checking. |
They literally grow like weeds, so yeah they are cheap and plentiful |
Is this the same as the "Tung Ho" green vegetable or whatever? The green vegetable I like the most is hands down "Oung Choy" with shrimp paste. |
i love this stuff! either with preserved salty tofu or with shrimp paste. the stems are THE BEST when fresh, cuz they stay crunchy. hmm... makes me think of a new thread topic... |
i have been eating it for the past few weeks. fucking good with garlic, preserved tofu, and chili we are lucky cuz i think we get these veggies fairly clean. in HK, the stems are covered with MUD |
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tong choi and ong choi are the same thing |
i prefer the stems, but the leaves are good as well |
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