My Top Ten Favorite Asian Veggies

Bidin is a type of wild fern found in Borneo.  Best fried with sambal blacan (prawn paste).  It is crunchy on the outside and juicy inside.

bidin

Kacang Botol (four-angled bean) – The winged bean plant grows as a vine with climbing stems and leaves, 3–4 m in height.  Commonly fried with sambal balacan.

kacang-botol

Mani Cai (star gooseberry or sweet leaf) is also known as Cangkok Manis in Malay.  The leaves are squeeze or crushed by hand before frying.  This vegetable has a natural sweetness and commonly stir fried with egg.

mani cai

Chinese Chives (Ku Cai) is also known as garlic chives.  This is a common ingredient in chinese dumplings and has a strong garlicky taste.

chinese chives

Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli.

kailan

Kang Kong – This plant is known in English as Water spinachRiver spinachWater morning gloryWater convolvulus, or by the more ambiguous names “Chinese spinach”“Swamp cabbage” and “Kangkong” in Southeast Asia.  It grows well in swamp and waterway hence require little care.  A very popular authentic dish in Malaysia and Singapore, Kangkong Belacan.

kangkong1

Chinese Eggplants – There are so many varieties of egg plants, some round and some longish.  Also known as brinjal or aubergine.

Chinese-Eggplant-eecue_28290_fi47_l

Chinese Long beans also known as snake bean has a much crunchier taste than french beans.  The price is double if not triple that of french beans in New Zealand which is the opposite in Malaysia where they are cheaper alternative to french beans.  My favorite dish is long beans cooked with minced pork and black bean sauce.  Because of the scarcity and price of long beans, most restaurants here use french beans as alternative.

Image

Okra or Ladies Finger (known as Kacang Bendi in Malay) is a kind of slimy beans.  Mostly used as a vegetable in curries or stir fry.

Image

Bitter gourd or bitter melon is normally used for soup of stir fry with black bean sauce.

bitterguord

Photo credits : little borneo girl & writers of related articles listed below.

Related Articles – More interesting reads on Asian Veggies

Amazing Benefits of Bitter Gourd

Interesting photographs of Chinatown Open Air Markets by Dave Bullock

The Cook’s Thesaurus – Eggplants

Malaysian Vegetarian Food – Mani Cai (Cangkok Manis)

CW’s Food & Travel – Eating in Kuala Lumpur

Asian Vegetables List

Traveling Chili article on Chinese Chives

Advertisements

3 thoughts on “My Top Ten Favorite Asian Veggies

  1. I LOVE kai lan and kang kong. My mum likes to make fish ball noodles and kai lan, just had that yesterday. To be honest, if dinner was a whole big boil of boiled kai lan and nothing else, I would be a very happy girl. Thanks for the very green post, Jess 🙂

  2. Pingback: Can someone please tell me …. ? | littlegirlstory

Please share your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s