Comments on: Gai Choy / Mustard Cabbage

By: Marketman

Marketman — Mon, 09 Nov 2009 08:32:59 +0000

Mini, yes you may save a copy of it for private use. Thanks. MM

By: Mini

Mini — Mon, 09 Nov 2009 08:05:30 +0000

Hi Marketman, i love the first photo, can I save a copy of it? I will use it as a desktop background, if it is ok with you.

By: atbnorge

atbnorge — Sun, 08 Nov 2009 22:45:27 +0000

@Millet, that’s just about the dream mustasa recipe that I miss. I love eating burong mustasa with itlog na maalat—samahan pa ng talakitok. Sigh—it is quarter to midnight here. Ayaw kong patulan ‘yung leftover pizza sa fridge. It won’t suffice!

By: cherryo, yvr

cherryo, yvr — Sun, 08 Nov 2009 17:14:39 +0000

Happy Cooking Vicki! I haven’t cooked a Pei Mei recipe na hindi patok.

By: Vicky Go

Vicky Go — Sun, 08 Nov 2009 17:13:02 +0000

@millet: I’ve seen it written often in posts here, but I’ve never cooked it. What is & how do you cook “sinigang sa miso”? What is the “miso” ingredient? Is it available in bottles or jars? Is it Chinese, Japanese or Filipino?

@cherryo, yvr: thanks for the Pei Mei cookbook recipe links – her veggies in scallop sauce does sound like it could be cooked using Betty Q’s XO sauce as a ‘short cut’

By: cumin

cumin — Sun, 08 Nov 2009 08:00:56 +0000

I don’t think I know gai choy. And now I want to look for it because MM, your pictures are simply gorgeous! Have never seen vegetables look so radiant, as in the first photo, or so sensual, as in the second. Ewan, my mind is funny today. :-)

By: millet

millet — Sun, 08 Nov 2009 05:55:16 +0000

i love this in sinigang sa miso, and a friend always eats lechon slices wrapped in fresh mustasa leaves. i also love “burong mustasa:, the preserved, slightly fermented mustard leaves. my dad used to make them by washing them thouroughly and hanging out in the sun (on the clothesline!) for a day, just enough to wilt them. then he’d put them in jars with some rice washing (hugas-bigas). after a few days, the leaves would be deliciously salty-tangy, while the stems remained crunchy. we loved chopping them up and sauteeing them with garlic, onions, tomatoes and beaten eggs, or as a flavorful relish (alongside fried fish) with sliced tomatoes and onions.

By: presentacion

presentacion — Sun, 08 Nov 2009 05:36:06 +0000

hi MM,

love these Chinese mustard greens, they are nice on stir-fries, usually used are the fat stems only, with shrimps or scallops, flavored with oyster sauce, like in lohan chay

By: cherryo, yvr

cherryo, yvr — Sun, 08 Nov 2009 00:34:50 +0000

PS Siguro masarap din if sauteed with BettyQ’s famous XO sauce…

By: cherryo, yvr

cherryo, yvr — Sat, 07 Nov 2009 23:59:04 +0000

Hi MM and friends,

Try this recipe with chinese mustard:
https://books.google.com/books?id=Yj4dq0_knFUC&pg=PA263&lpg=PA263&dq=pei+mei+chinese+mustard&source=bl&ots=lGW0DV9YnE&sig=5y2H00GDGlXLKxYgyRpzjG3Ud8Q&hl=en&ei=iQn2SompHY2csgOrtuS0CQ&sa=X&oi=book_result&ct=result&resnum=5&ved=0CB8Q6AEwBA#v=onepage&q=&f=false

IMHO, Pei Mei’s recipes are delicious.

Cheers.