http://www.malaysiabest.net/2008/04/26/know-your-vegetables-photos-of-common-vegetables/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.malaysiabest.net/2008/04/26/know-your-vegetables-photos-of-common-vegetables/comment-page-1/#comment-14598 Do not know how to cook? Then, stew it! | Food, travel, recipe & sights Mon, 28 Apr 2008 07:05:12 +0000 http://www.malaysiabest.net/?p=881#comment-14598 [...] flavour, no matter how you combine the sauces and the vegetables. You can see photos of the basic vegetables like coriander, lemon grass, spring onions and leeks [...] [...] flavour, no matter how you combine the sauces and the vegetables. You can see photos of the basic vegetables like coriander, lemon grass, spring onions and leeks [...]

]]> http://www.malaysiabest.net/2008/04/26/know-your-vegetables-photos-of-common-vegetables/comment-page-1/#comment-14578 Gerald Sat, 26 Apr 2008 08:27:20 +0000 http://www.malaysiabest.net/?p=881#comment-14578 Additional information on the vegetables you highlighted to the 'blur-blur' chaps on Aisle 3 Vegetable section: Spring onion & Coriander/cilantro roots: after washing off the earth/mud or whatever that gets stuck there; can add flavor to your soup or stocks. Rough chopping or using a mortar/pestle - 'tumbuk' with garlic (white skin), then frying them in a little oil on medium flame until fragrant, makes good topping condiments for your soup/tom yam. Serai/Lemon grass: Although we generally only use the root end, slicing thinly (also called julienne) 3-4 inches or to the middle of the stalk, then frying them in the above method; gives a milder citrus taste. Combine it the next time you make fried rice, sure get thumbs up. Additional information on the vegetables you highlighted to the ‘blur-blur’ chaps on Aisle 3 Vegetable section:
Spring onion & Coriander/cilantro roots: after washing off the earth/mud or whatever that gets stuck there; can add flavor to your soup or stocks. Rough chopping or using a mortar/pestle – ‘tumbuk’ with garlic (white skin), then frying them in a little oil on medium flame until fragrant, makes good topping condiments for your soup/tom yam.
Serai/Lemon grass: Although we generally only use the root end, slicing thinly (also called julienne) 3-4 inches or to the middle of the stalk, then frying them in the above method; gives a milder citrus taste. Combine it the next time you make fried rice, sure get thumbs up.

]]> http://www.malaysiabest.net/2008/04/26/know-your-vegetables-photos-of-common-vegetables/comment-page-1/#comment-14577 Agnes Tan Sat, 26 Apr 2008 07:42:50 +0000 http://www.malaysiabest.net/?p=881#comment-14577 At first I came from www.12kmom.com thru the text © MalaysiaBest dot com - Visit Best Recipe and Travel for more great recipes and travel tales. But not dot com, it's dot NET la.. you confuse me. It's my first time to know that daun bawang will cause food to spoil, thanks for the useful tip!! At first I came from http://www.12kmom.com thru the text © MalaysiaBest dot com – Visit Best Recipe and Travel for more great recipes and travel tales.
But not dot com, it’s dot NET la.. you confuse me.
It’s my first time to know that daun bawang will cause food to spoil, thanks for the useful tip!!

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