#Garlic Chives

[buffetlicious]

Dinner came with plenty of dishes piled on the plate. The sole vegetable dish is royale or garlic chives (Allium tuberosum) but more commonly called 青龙菜 which literally translated as “Green Dragon Vegetable”. Moving clockwise, there is a portion of fried batang (Spanish mackerel), below it is mum’s special braised pork belly with shiitake mushroom and an egg. And lastly, there is a fried fishcake and three boiled fish balls to go with the steamed rice.

#Mum's Cooking #Home-Cooked #Dinner #Royale Chives #Garlic Chives #Allium tuberosum #青龙菜 #Tomato #Batang #Spanish Mackerel #Braised Pork Belly #卤肉 #Braised Egg #Shiitake Mushroom #Fishcake #Fish Ball #White Rice #Food #Buffetlicious

[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

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Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

#phad thai #pad thai #vegan recipes #cooking #thai #gluten free #garlic chives #Chinese chives

[firstlawcedarprairie]

Chinese chive flower

#garlic chives #chinese chives #flower #flowers

[morethansalad]

Buchjeon / Korean Garlic Chive Pancakes (Vegan)

#vegan #lunch #korean cuisine #asian cuisine #vegetable pancakes #garlic chives #soy sauce #gochugang #onion #dips #vinegar #black pepper #appetizer #💚

[fattributes]

Stir Fried Bean Sprouts with Tofu and Garlic Chives

#food #recipe #dinner #stir fry #tofu #bean sprouts #garlic #garlic chives #vegetarian #vegan

[ayanos-pl]

線路際に生えている野生のニラの花（9月19日）

Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek)

#Allium tuberosum #flowers #kwiaty #japan #garlic chives #Oriental garlic #Asian chives #Chinese chives #Chinese leek

[tunisian]

omggggg hold on we’re having sunny february days which means i can spend some time on the balcony taking care of the outside plants and start planting a couple of things too

#🥺🥺🥺 #last year i planted cherry tomatoes #basil #beefsteak tomatoes #SUNFLOWERS #one grew taller than 2 meters #sweet paprika #garlic chives #cucamelons #white strawberries #spring onions #iirc thats it #im excited to see what i will plant and sprout this year #btw i started with NO planting experience #(a year ago) #and it all turned out really well

[theroadtofairyland]

The Chive Hive

Watercolor On Artboard

2022, 8"x 10"

Garlic Chives

Jadeite and Fuchsite

#art #watercolor #artists on tumblr #flowers #floral #painting #nature #minimalism #original art #garden #artwork #plants #artists #artist #herbs #chives #garlic chives #allium #jade #jadeite #fuchsite #green

[buffetlicious]

The same garlic chives (青龙菜) stir-fry as yesterday but with added tiger prawns. Some store bought sweet and charred char siu from this morning and chunks of boneless Spicy Red Snapper with Bamboo Shoots for tonight’s dinner.

#Mum's Cooking #Home-Cooked #Royale Chives #Garlic Chives #青龙菜 #Allium tuberosum #Tiger Prawn #Char Siu #Char Siew #叉烧 #Barbecued Pork #Charred #Sweet #Smoky #Red Snapper #Fish #Bamboo Shoot #Spicy #Chilli #White Rice #Food #Buffetlicious

[ecopunkfox]

Do you see that giant chive? It’s an absolute monster - it made it through the winter and now it’s kinda …. A mascot. It’s so big and everyone marvels at it. Sometimes a leaf with collapse under its own weight so I’ll harvest that and it serves dozens of salads. There’s a bunch of little pathetic chive seedlings at its feet, with this giant looming over them. It goes up to my hips and each leaf is much thicker around than my thumb

#I want to make a broth of garlic chives because I don’t like the texture #but my partner puts it in salads #plantblr #garden #urban gardening #chives #garlic chives #herbs #parsley #parsley plant #lavender #lavender flowers #lavender plant #herb garden #basil #sweet basil #purple basil #basil plant #my plants #plants #plant #gardening #plantcore #plantwave #gardencore #container garden #container gardening #urban farming

[eclecticedna]

My version of corn chowder, daughter is allergic to potatoes so no potatoes. Spices,bacon and you can add cheese. To make it vegetarian don't add bacon.

#gluten free #vegetarian #corn chowder #bacon #carrots #rutabaga #green onion #white onion #garlic #roasted red peppers #basil #garlic chives

[gardenofsustenance]

Adopt a spot garden after a hot dry summer…severe drought… the milkweed for monarch butterflies lookin great, artemisia happy, the garlic chives are just starting to bloom. The rose rugosa which had a tree cricket again got a good pruning. All the dead pricklies were removed…sigh… thanks for the hellos and well wishes to those who greet me at the stoplight.

#adopt a spot #dover nh #permaculture #garden #volunteer #severedrought #thriving #milkweeds #monarch butterfly #artemisia #garlic chives #sedum #tree crickets #gardenofsustenance #traffic lights #redyellowgreen #nature #urban landscape #seasons #artists on tumblr #urbangarden

[basicallybaking]

These are quite good! You don’t need to cook the eggs in 100% sesame oil, you can do half sesame oil and half a more neutral oil because the sesame flavor is very very strong. 

#dumplings #savory #lunch #dinner #dumpling #egg #garlic chive #garlic chives #mushrooms #mushroom

[morethansalad]

Vegan & Gluten-Free Crystal Dumplings

#vegan #dim sum #appetizer #winter solstice #dongzhi #chinese cuisine #asian cuisine #dumplings #diy #potato starch #tapioca starch #tofu #gochugang #mushrooms #garlic chives #carrots #ginger #tamari #sesame oil #garlic #vinegar

[asphalt-weeds-and-flora]

Planted garlic chives today (green pot) and a few extra random ones to give away. We're also trying to reuse as much water as we can.

#gardenblr #my garden #plantblr #personal garden #food growing #container garden #urban garden #urban gardening #small garden #garlic chives #seedlings

[ayanos-pl]

ニラの花

#ニラ #花 #flowers #kwiaty #路傍の植物園 #Allium tuberosum #oriental garlic #Chinese chives #韭菜 #garlic chives #asian chives #chinese leek #japan