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| Chinese Ingredients
- Just Like Blighty |
Broccoli or Sai Lam Fa |
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This page refers to calabrese broccoli,
although Chinese regularly cook with sprouting
broccoli in green or purple forms. You will find
these mentioned with cooking tips under our Chinese
vegetables section.
This type of Broccoli has a dense head and originates from Calabria in Italy. It is a brassica, and very closely related to other vegetables such as cabbage, brussel sprouts, and especially choi fa or cauliflower. Sometimes cauliflower
is also called Xi Lam Fa.
Whilst you could cook this exactly as in your
western kitchen, we have the most delicious and
simply recipe that is a stalwart of any Chinese
table, especially my own! |
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Ingredients:
1.
A Calabrese washed and cut into bite
sizes pieces.
2. A lot of
Garlic, perhaps a full or half wardrobe.
3.
A hint of salt.
Method:
For best results steam this dish in a suitable
container placed inside a wok with a lid and spacer.
However, this can also be simmered (Never boiled)
or stir fried with a teaspoon of oil.
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Taking your wok, add a spacer and
several inches of water, cover and bring to the
boil, returning to a vibrant simmer.
Take a large metal or ceramic dish, cover the
base with water and add the garlic. Add a few
grains of salt if you prefer, although this dish
does not need it, and too much salt will ruin
it completely. Put the cut broccoli on top and
add to the wok once it is steaming nicely. Steam
until tender, but not overcooked = between 5 and
10 minutes depending upon variables and personal
taste.
Once cooked Chinese would simply take the steamed
inner dish and serve to table.
I have never experienced this dish outside of
China, but know the blend of calabrese and garlic
is simply divine! My wife peels the thick root
and cuts the remainder into slices (As shown). |
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Variations:
Normally westerners will add too much salt and
not enough garlic, making this dish slightly revolting.
Similarly, Chinese love to add chicken bouillon
to this, and I think the resultant gravy only
detracts from this excellent dish.
Broccoli Au Gratin
is one of the most unusual dishes I have ever
been served in Canton, and it is actually quite
excellent. Make this exactly as you would Cauliflower
Cheese, but use Calabrese florets instead.
Broccoli is far stronger in taste than Cauliflower,
so use garlic to meld it, boil the calabrese to
remove bitterness, or cook as normal Cauliflower
Cheese and add a diced chilli or two for some
'umph!'
Related Recipes:
Potatoe and Broccoli
Curry (Vegetarian / Vegan). |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals. |
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