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Kailan Mo Ako Mapapatawad
Gai lan, kai-lan, Chinese broccoli, or Chinese kale (''Brassica oleracea'' var. ''alboglabra'') is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A ''Brassica oleracea'' cultivar, gai lan is in the group ''alboglabra'' (from Latin ''albus'' "white" and ''glabrus'' "hairless"). When gone to flower, its white blossoms resemble that of its cousin ''Matthiola incana'' or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter. Cultivation Gai lan is a cool season crop that grows best between . It withstands hotter summer temperatures than other brassicas such as broccoli or cabbage. Gai lan is harvested around 60–70 days after sowing, just before the flowers start to bloom. The stems can become woody and tough when the plant bolts. It is generally harvest for market when tall however it can also be produced as "baby gai lan." The "bab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Oleracea
''Brassica oleracea'', also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars used as vegetables, including cabbage, broccoli, cauliflower, kale, Brussels sprout, Collard (plant), collard, Savoy cabbage, kohlrabi, and gai lan. Description Wild ''B. oleracea'' is a tall biennial plant, biennial or perennial plant that forms a stout Rosette (botany), rosette of large leaves in the first year. The grayish-green leaves are fleshy and thick, helping the plant store water and nutrients in difficult environments. In its second year, a woody spike grows up to tall, from which branch off stems with long clusters of yellow four-petaled flowers. Taxonomy Origins According to the Triangle of U theory, ''B. oleracea'' is very closely related to five other species of the genus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch). Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added. Today, most oyst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rapini
Rapini (broccoli rabe or raab) () is a green cruciferous vegetables, cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K. Classification Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae, Brassicaceae (mustard family). Rapini is classified scientifically as ''Brassica rapa'' var. ''ruvo'', or ''Brassica rapa'' subsp. ''sylvestris'' var. ''esculenta''. It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale. Turnip and bok choy are different varieties (or subspecies) of this species. Description Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. Culinary use The flavor of rapini has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
