Kugan's Kitchen Part 7

[kugan98]

Does any one know if "neem oil" is good for tonsillitis?? Some one told me that rubbing neem oil on the throat helps ?

Thanks P.S Tamby for your post.
I do not know anything about neem oil.
Have heard that it is good and often used those days.
If I am not mistaken it is banned in Malaysia.
Thanks and take care, Kugan

[kugan98]

K any recipes using Gai Choy? I bought it from a chinese store without knowing what it is. Is it mustard leaves?

Thanks Sangeetha for your nice post.
I think Gai Choy belongs to the group like Bok Choy and others.
You can stir fry like how the Chinese stir fry their greens.
Look up for the Bok Choy recipes that I have given, you can do like that.
Or like our style of keerai poriyal.

I am posting the findings of Gai Choy from google for you.


An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution. Typically classified as either mustard cabbage or bamboo mustard cabbage, Gai Choy is considered to be an Asian cabbage due to its appearance and taste, however it is not a true cabbage plant. When young each variety provides a very tender green with a subtle mustard flavor that increases in intensity as the plant matures. The ribbed stalks of the traditional mustard cabbage are broad, thick and somewhat curved, holding veined and ruffled leaves that are pale green in color. Stalks of the bamboo mustard cabbage are thinner in width and do not have the curved shape of the traditional mustard cabbage.
When young and tender, gai choy is used for salads, similar to cabbage salads, as steamed greens, or for stir-fried and baked dishes. Mature greens are often added to soups or stews. In addition to being referred to as mustard cabbage or bamboo mustard cabbage, gai choy is also known as gaai choy, Chinese mustard, Chinese mustard cabbage, oriental mustard, or Asian mustard greens.
When selecting, choose greens with firm nicely colored pale leaves that do not show stress, do not have yellowed areas, that are not limp in appearance, and that do not have holes in the leaves. For best flavor, keep the greens stored in a plastic bag, refrigerated for 4 to 6 days. To prepare, cut the leaves into pieces prior to washing. Place the greens into water and rinse thoroughly. A second washing may be best and then begin to prepare the greens for the food desired. To store, place greens in a plastic bag that allows some air to enter and refrigerate where they can kept for approximately 6 to 8 days.





Picture of stir fried Gai Choy from the net:

[PARAMASHIVAN]

ps thamby have not heard of such a thing. it smells very bad.

Ok thanks , every one says it smells bad

[PARAMASHIVAN]

Thanks P.S Tamby for your post.
I do not know anything about neem oil.
Have heard that it is good and often used those days.
If I am not mistaken it is banned in Malaysia.
Thanks and take care, Kugan

Ok no probs,thanks akka

I will wait for "Bheeshma Pithama" of the hub (Rajraj uncle) to respond

[NOV]

Pure vegetarian Malaysian snack

[uwitiusoj]

K thanks for the explanation. Since u hav mentioned that it has mustard flavor i am bit skeptic. will try one of ur bok choy recipe and share the results.

[uwitiusoj]

i made Spicy Stir fried Noodles- Indian Ishtyle by Dev. was very tasty with very less oil. simple and easy also.

will do one more time, have some boiled noodles in the fridge.

[uwitiusoj]

Nov podura pics patha eppavume cravings thaan. Looks lovely delight. ok i am running to the kitchen now for kadalai urundai, poor me thats what i have now.

[Madhu Sree]

Nov, tempting pic

[kugan98]

Ok no probs,thanks akka

I will wait for "Bheeshma Pithama" of the hub (Rajraj uncle) to respond

Thanks P.S Tamby, I am sure our Rajraj uncle will reply to you.
Thanks and take care. Kugan