One vegetable is a welcoming addition to the ever growing options in the produce aisle; and the other herb is what Australians sometimes refer to as green onions - when to some of us, it's not.I can't pimp enough of broccolini! I can't get enough of shallots !
I can't keep the secret...it's my first time trying broccolini! :O And there should be no secret that Weekend Herb Blogging (WHB) is at #104 and 2 years old.
I can't thank enough...to the wonderful host, Kalyn, at Kalyn's Kitchen. For doubly delish WHB, going by "simplicity rules" with Broccolini with Streaky Oyster Sauce and Golden Shallots.
Broccolini is a hybrid - NOT a genetically modified organism but a natural hybrid. This bright green vegetable has long, slender stalks - of Kai Lan, Chinese kale + a bouquet of tiny buds - of a miniature broccoli head. A surprisingly tender and sweet cross between broccoli and Chinese kale (also known as Gai Lan, Kai Lan or Chinese chard). The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. Broccolini, known as asparation in Europe and as baby broccoli in the United States.
Dripping flavors
Broccolini took off in gourmet cuisine in the 1990s and became widespread in supermarkets shortly thereafter. When cooking broccolini, less is more and going back to basics is the best.
Broccolini with Streaky Oyster Sauce and Golden Shallots
Ingredients: Broccolini, oyster sauce, shallots sliced thinly
Directions: Slice shallots thinly and fry till golden brown, resulting in tiny crispy shallots, picture below (Note: do not over-fry them as when "burnt", they are as bitter-tasting as "burnt" garlic). Blanch broccolini in boiling water, or steam them till tender, then drizzle with oyster sauce and sprinkle with fried shallots.
Of course, I wish to tell you more about shallots and how they are used as part of recipe, condiment, and garnish in Asian cuisine. Fried shallots also enhance the flavor of many Indonesian dishes such as opor ayam (chicken curry) and Indonesian-style fried rice variants.Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets just like garlic. Shallots have a mild taste that combines the flavor of a sweet onion with a hint of garlic.
The result? A subtle sweet, tender slightly crunchy green vegetable with edible flowering buds and slim stems.
No fancy culinary footwork. Broccolini with Streaky Oyster Sauce and Golden Shallots is THE chinese gourmet style vegetables that you will love. :D
Tag: broccolini , broccoli, Kai Lan, vegetables,shallots, fried shallots
I love broccolini, and this recipe looks easy and elegant. Thanks!
ReplyDeleteI love it. You got me salivating.
ReplyDeleteDo you use the Panda brand oyster sauce, or the LKK premium stuff?
I do this with Chinese broccoli. It's my go to veggie when I'm cooking Chinese foods. I love the fried shallot touch too! You could sprinkle some white sesame seeds to add garnish too :) That's what I normally do.
ReplyDeleteNate 2.0 - I know you're asking Tigerfish, but I use LKK Premium.
Simply lovely!
ReplyDeleteThat looks simple enough! I do enjoy broccolini, and thanks for pointing that its a hybrid, not a GMO.
ReplyDeleteWe had a different type of brocolli in KL but I like your brocolli! Done so simple and yet so tasty and full of flavour.
ReplyDeleteI don't think I have ever had broccolini. It looks really interesting. I like the idea of a simple oyster sauce and caramelized shallots on steamed green vegetables.
ReplyDeleteI like broccolini for the milder flavor. Yum! Yum!
ReplyDeleteooooh....lovely vivid color
ReplyDeleteGreat photos on this post! I love the sound of the recipe too. I love broccolini, although I confess I think I've only cooked it twice. The first time I got it by mistake when I was trying to get broccoli rabe, but it was a very happy mistake! Thanks for helping celebrate the two year anniversary, great entry!
ReplyDeleteI prefer regular broccoli because it is not as bitter as Chinese broccoli or broccolini.
ReplyDeleteHmmm...looks green,easy and healthy. I often make fried broccoli with tempura flour to have crunchy vegetable instead of shrimps.
ReplyDeleteno see signs of shallot oil! green veggies need a douse of that to taste good.
ReplyDeleteHi Tiger! I love broccolini done this way - simple yet so full of flavor!
ReplyDeleteI think I can only get Broccoli here in Singapore and I love stir frying it with oyster sauce. There is Broccolini from where you live?! Wow ... this is new to me. I WANT!
ReplyDeleteThat's how my family love their vegies, simply lightly blanched with a dash of oyster sauce and sometimes a bit of garlic oil. :)
ReplyDeleteI don't have Kai Lan for a long while... Looks really nice - but where is the shallots?
ReplyDeletelydia, they are relatively expensive, though. :(
ReplyDeletenate, I use the LKK Panda series :P ...I'm not too sure but is there a vast difference ?
jadedone, hey hey, any difference btw the LKK Panda vs Premium ?
East meet west, thanks!
hillary, I only learnt about this recently.
big boys oven, what type? I'm curious...
kevin, the shallots are more than caramelized I think..they are crispy fried!
wandering choppy, the "sulphurous" taste is milder indeed, compared to broccoli.
steamy, green as jade, right?
kalyn, thank you so much! Now I thought broccoli rabe and broccolini are the same thing :O
ming, but regular broccoli has a much stronger "sulphurous" taste! I like all of them...but broccolini
really finds the essence of broccoli and Kai Lan well, IMO.
retno, hmmm...sound so crunchy.
las montanas, shallot oil good with noodles!
Tigerfish,
ReplyDeleteThe Premium line tastes more like the oyster sauce I remember from days of old. The Panda line is weaker in flavor, and less expensive. But sometimes you gotta use the better brand, especially if it's the only seasoning as in this dish.
Simple and delicious!
ReplyDeleteoh for the love of food, yep, it's really so tasty without much work! Love it!
ReplyDeletewilfrid, I think so too. Never seen them in S'pore before.
judy, same for us! But me no garlic oil leh
windy, hhaha....I have not sprinkled them on the veg when I took the pictures..and after I topped them over the veg...instantly went into my stomach. :O
nate, thanks for your handy fast tips! I would have to finish this bottle of oyster sauce first before getting a new one.
little corner, ya ya!
YUM! I looooveeee broccolini but haven't seen it in France nor Germany! Only back in Australia! I'll have to keep looking out for it here.
ReplyDeleteNICE!!! And I Love Broccolini!!!D
ReplyDeleteYou're a master at creativity, aren't you;)
wokandspoon, so they have it in Aus too! It's a good addition.
ReplyDeletechristy, oh you flatter me too much. :)
Thanks so much for visiting me.
Very nice side dish. Sometimes simple is best and oyster sauce sounds tasty on broccolini.
ReplyDelete