During the cold winter months, we still have our vegetables but MAKE IT BETTER.
YESsss! Spice them up!
Vegetables curries like this Roasted Vegetables Spiced Curry or Sayur Lodeh-style Vegetable Curry are exceptionally satisfying during this time of the year as the spices warm us up from the inside (our belly!) to the outside.
This is an easy one-pot recipe for a comforting mildly-spiced vegetable curry.
I only knew what milkfish was a few years ago while travelling in Tainan, Southern Taiwan where milkfish rice-porridge and pan-fried milkfish belly are traditional breakfast items in this city.
Milkfish has good nutritional value - high in niacin and Vitamin B12, phosphorus, selenium. Similar to other oily fish e.g. sardines and salmon; milkfish is also rich in omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - "nutrients" for the brain.
Chrysanthemum Greens Shungiku (a.k.a Tong Ho) is not just for soup-based dishes (most common in hotpots). This mellow fragrant vegetables can be steamed e.g. Shungiku Tong Ho Steamed Tofu, Shungiku Tong Ho Steamed Fish, and prepared like a salad/side-dish appetizer e.g. Shungiku in Sesame Dressing.
Chrysanthemum Greens can also be stir-fried just like any other leafy greens e.g. spinach, kale, Bok Choy. Even better, Chrysanthemum Greens has a nice flowery fragrance, so the stir-fry tastes wonderfully delicious. Today, this Chrysanthemum Greens Mushrooms Stir-Fry is elevated with fresh earthy shiitake, finished off with briny bonito flakes - best enjoyed with steamed rice, cooked noodles, warm plain congee or cod fish porridge/congee.
