Tang Oh (vege) fast to cook, good to eat
Tang Oh is one of those favourite vegetables used for steamboat. It has a hint of chrysanthemum flavour in its leaves but I am not sure what it is called in English.
Anyway, I love to buy Tang Oh whenever it is on the market because there is no other vege that cooks faster than Tang Oh and has flavours of its own.
I can just dump it into my instant noodle and cracked an egg into it. Makes me less guilty about eating instant noodles. It also tastes good in soup.
Or alternative, one can just stir fry it. I just heat some olive oil, add some chopped garlic, add in the tang oh and turn off heat because the vege cooks really, really fast. Add some salt and pepper and there you have it, a plate of green vege cooked within three minutes.
Remember to wash it thorough because they have a lot of sands trapped in between those leaves. Remove the roots and hardy parts and soak in water for a while. Those limpy leaves will perk up and remain very fresh looking.
Anyone knows what is tang oh called in English?
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Mum used to cook this in soup many many years back. Unfortunately, I am unable to help you with the england.
Is it garland chrysanthemum? I’m not sure, but I definitely bueh tahan the smell and taste of this vege …
This is best with steamboat..:lol: It just taste nice without add anything..
I’ve seen this vege in the supermarket, I thought it’s one kind of salad leaves..will try stir fry it..
I will check what English name they put on the label next time.
I agree with meendee. Garland chrysanthemum is “tang ho” in Mandarin, and I found pictures of the common varieties:
http://www.evergreenseeds.com/garchrysshin.html
No surprise that it doesn’t have a common English name, as these varieties seem to be native to SE Asia. I didn’t even know that people ate them.
[...] dishes. They go by various names. Read about Tong-Ho from Cherry Farms, Tan-O from Chowhound and Tang-Oh from Malaysia [...]