The other day, an Indian cashier at Tesco asked me if the sawi flower is edible. I told her, yes…it is more expensive than regular sawi because it is much tender. She said she has never eaten them before.
That got me thinking…..our different races in Malaysia cook the same type of ingredients differently. Sometimes, we lean towards one vegetables more than the other. Malays and Indians normally stir fry their greens with tumeric and other spices while Chinese fry it another way.
Certain greens are just blanched with boiling water and then, served with some garlic or shallot oil and a bit of oyster sauce. Otherwise, we Chinese normally give a quick stir fry with garlic, a dash of pepper, fish sauce (my must use item), Chinese cooking rice wine.
For this bunch of sawi flowers, normally I cut off the harder stems and then, peel off the outer layer which is rather fibrous. So, now you know sawi flowers are edible and not only used in flowers bouquets, eh?
Nowadays, sawi has lost its appeal as more and more newer vegetables are introduced into our markets. Long time ago, there were only sawi and bayam. Gee….do you know the name of sawi in English?