Subj: Stuff

I have an aerogarden of Beet Greens

Nice! Baby beet greens are one of the tastiest of all the greens and
pretty much the domain of home gardeners only. Supermarket beet
greens are older and stronger tasting. Young turnip greens are
pretty good too (but rutabaga not so much). And back when I lived in
Ontario and had a large garden, some of the so-called weeds got
added to my batches of mixed greens. Pigweed (Amaranth), chickweed (Chenopodium) and purslane (Portulaca) are all delicious and are
actually raised as crops in more enlightened parts of the world. In
Alberta I would occasionally poach young canola greens. The farmers
plant seven million acres of it so I'm sure they don't miss the wee
bit I took.

I don't normally freeze bread

I do, out of necessity (there is just two of us at home these
days), but not for long. We make our dough in the bread maker with 4
cups of flour at a time and turn out the dough to bake 2 small
loaves in the oven. One gets eaten fresh and the second gets put
away for later. Then we'll make another batch in a different style
(buns perhaps) or with a different flour, and again eat half, freeze
half. Then in 4 to 8 days that first frozen loaf gets taken out and
thawed. That way we get a lot of variety without eating the same
kind of bread twice in a row. And frozen bread 8 days old is still
better than bread refrigerated or left out in the bread box for 8
days.

Subj: Daikon

dessert of Bubo Chacha, a sweet soup which has both bits of yam
and of daikon in it

I'll have to look for a recipe

When I want Malaysian recipes I go to rasamalaysia.com first:

--MM

Bubur Cha-Cha

80 g Purple Sweet Potato
80 g Orange Sweet Potato
80 g Yellow Sweet Potato
150 g Yam Taro
10 g Sago Tapioca pearls
50 g Black-eye beans soaked for 1 hour
Tapioca flour jelly:
100 g Tapioca Flour
1/2 cup Boiling Water
Red coloring
Coconut Milk Base:
3 liter water
1 cup Thick coconut milk
120 g Sugar
3 Banana peeled and cut half inches thick
2 Pandan leaves
Salt to taste

Bubur cha cha a medley of sweet potatoes (in yellow, orange, and
purple color), yam (taro), black-eye peas, etc., cooked in a sweet
coconut milk base. It is a colorful and sweet dessert, and is
generally prepared during festive seasons in Penang. It's a must
have on Chap Goh Meh (the 15th and last day of Chinese New Year)

It is probably one of the more well-known Nyonya desserts, so much
so that they are commonly found in Hong Kong/Cantonese-style cafes.
Even here in the United States, I can find it on the menu of some
Asian cafes as Nanyang Bubur Cha-Cha. Nanyang means "south of sea,"
generally known as Southeast Asia in Chinese.

My aunt loves making Bubur Cha-Cha; she is immaculate when it comes
to the balance of colors and its presentation. She would make a pink
color tapioca jelly to complement the yellow, orange, and purple
color in her bubur cha-cha. To me, the tapioca jelly-chewy and
stretchy in its texture-is the best part of it all, I love it more
than the sweet potatoes and yam.

In boiling water, boil black-eye peas until soft. Boil sago
separately, until translucent and cooked. Peel and cut all potatoes
and taro into cubes or desired shapes. Steam, separately, until
cooked. To make tapioca flour jelly, place the flour in mixing bowl.
Pour in boiling water. Mix the flour and water until well
incorporated. When the dough is cool, roll it out evenly on a well
floured surface and cut into cube or desired shapes.

Bring a pot of water, add in 1 table spoon sugar, pour in banana and
boil for 5 minutes. Drain and set aside. In boiling water (3
liters), add in thick coconut milk, sugar, salt, pandan leaves and
cook over low heat about 10-20 minutes. Pour in all the ingredients,
together with the sago, tapioca jelly into coconut milk base and mix
well. Serve hot or cold, as you like.

From: Bee Yinn Low

---

Cheers

Jim

... Hardest part of being vegan is getting up at 5 AM to milk the almonds.

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

I have an aerogarden of Beet Greens

Nice! Baby beet greens are one of the tastiest of all the greens and
pretty much the domain of home gardeners only. Supermarket beet
greens are older and stronger tasting.

And tough! I never cook supermarket beet greens because they always seem so umm... weathered :). I think I did try once, and found they had to be boiled 'forever' <g>. These baby beet greens in the aerogarden are fantasic.. I use
them often, salads, soups, side dishes. :)

Young turnip greens are
pretty good too (but rutabaga not so much). And back when I lived in
Ontario and had a large garden, some of the so-called weeds got
added to my batches of mixed greens. Pigweed (Amaranth), chickweed (Chenopodium) and purslane (Portulaca) are all delicious and are
actually raised as crops in more enlightened parts of the world. In

To me, Gardoons are the best :) :) Over here in New York, I remember my relatives coming from Scranton PA to our home in Warwick, NY, stopping along the way to pick gardoons (burdock) on the roadside. Mom would fry those up in a batter - they are SO good :) I look for them along the roadside often :)

Here's how Mom fixed them:

===Roman-Style Fried Cardoons===
Recipe from the Tasting Table Test Kitchen Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
INGREDIENTS

1 1/2 pounds (1 bunch) cardoons, trimmed and peeled 1/2 cup white wine
2 thyme sprigs
1 lemon, halved
1 cup all-purpose flour
4 eggs, beaten
1 1/2 cups dry bread crumbs
Canola oil, for frying (Note: I use olive oil for all cooking even frying) Kosher salt, to taste
Freshly grated Parmesan, for garnish Chopped parsley, for garnish
Lemon wedges, for serving

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cut the cardoons into 3-by-1-inch pieces and add them to the pot, along with the wine, thyme and lemon, and cook until the cardoons are tender, 1 hour. Drain, discarding the lemon and thyme sprigs, and let cool.

2. Line up three shallow dishes and fill with the flour, eggs and bread crumbs,
respectively. One at a time, dredge the cardoons in the flour, egg and bread crumbs, then egg and bread crumbs again. Transfer each to a plate until ready to fry.

3. Meanwhile, in a 6-quart Dutch oven, heat 2 inches of oil to 350°. Line a plate with paper towels and set aside. Working in batches, fry the breaded cardoons until golden brown, 1 to 2 minutes. Transfer to the prepared plate to drain, immediately seasoning with salt. Garnish with grated Parmesan and chopped parsley, then serve with lemon wedges.
===

Alberta I would occasionally poach young canola greens. The farmers
plant seven million acres of it so I'm sure they don't miss the wee
bit I took.

I don't normally freeze bread

I do, out of necessity (there is just two of us at home these
days), but not for long. We make our dough in the bread maker with 4
cups of flour at a time and turn out the dough to bake 2 small
loaves in the oven. One gets eaten fresh and the second gets put
away for later. Then we'll make another batch in a different style
(buns perhaps) or with a different flour, and again eat half, freeze
half. Then in 4 to 8 days that first frozen loaf gets taken out and
thawed. That way we get a lot of variety without eating the same
kind of bread twice in a row. And frozen bread 8 days old is still
better than bread refrigerated or left out in the bread box for 8
days.
Subj: Daikon

dessert of Bubo Chacha, a sweet soup which has both bits of yam
and of daikon in it

I'll have to look for a recipe

When I want Malaysian recipes I go to rasamalaysia.com first:

Good site :)

It is probably one of the more well-known Nyonya desserts, so much
so that they are commonly found in Hong Kong/Cantonese-style cafes.
Even here in the United States, I can find it on the menu of some
Asian cafes as Nanyang Bubur Cha-Cha. Nanyang means "south of sea,"
generally known as Southeast Asia in Chinese.

My aunt loves making Bubur Cha-Cha; she is immaculate when it comes
to the balance of colors and its presentation. She would make a pink
color tapioca jelly to complement the yellow, orange, and purple

Yes, I also found a recipe for it, and also a recipe for making the tapica jelly component :)

color in her bubur cha-cha. To me, the tapioca jelly-chewy and
stretchy in its texture-is the best part of it all, I love it more
than the sweet potatoes and yam.

Looks tantalizing :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)