This winter we are growing many vegetables that are new to us and we don't have any idea on what best cooking method to prepare them. Any advise are most welcome and will be deeply appreciated. We harvested our first rainbow chard and baby beets (thinnings) last Monday. Both of these vegetables are new to us and will be our first tasting experience. There were 2 rainbow chards growing in the same pot, so I harvest one because it is getting crowded. Other vegetables that were harvested was tomatoes, giant purple mustards, snow peas, capsicums, chilies and corianders. Join in and see what other gardeners are harvesting all around the world in Harvest Monday hosted by Daphne.
Rainbow chards and other vegetables were chopped. They danced in the wok for the making of salted dried mackeral fried rice dish. We like rainbow chard and will plant some more again in spring. I still don't know what suitable dish for beetroot and how to prepare it since it really bleeds. Boiled those baby beetroots together with Rayyan's porridge. It was a really bloody dish especially after using the mixer to chopped them into pieces. We tasted Rayyan red porridge and it was sweet with beetroot blend together.
We grow dill for the first time and I keep on forgetting that I planted them. Out of curiosity, Lenay keep on reminding me of those dills because we never used dill in our cooking before. So snipped some for the kitchen. We also harvested some baby leeks, capsicums and chilies last Saturday.
I was clearing up some containers and areas in the veggie patch. From that we got some onion leaves which did not bulb last year, ginger rhizomes and our last beans. Our wong bok were looking really bad with caterpillars and snail attack that we harvest some of it. It took a lot of washing to get rid of snail and slug hiding in between these wong bok leaves. We have not enjoyed any wong bok since last year and Lenay was really missing it. After she experience growing brassicas especially wong bok and cabbage and know they are so difficult to grow 100% organically due to pest, we keep on reminding each other never to buy brassicas again in the market. When we passed by organic market, we still see sign of minimal spray used on those cute cabbages. Ours might not be a beauty but at least it does not contain hazardous chemicals. Cut some of wong bok and onion leaves to make a vegetarian fried rice noodles for Saturday breakfast.
With the newly fresh harvested ginger and dill, I made stir-fried ginger chicken for Saturday dinner. Usually we used boneless chicken meat for this dish but they were only chicken wings in the freezer so we had to improvise.
Last weekend we harvested all of our daikons. The ones which is not forky or broken due to digging it out were shared with other generous gardeners. I did not preserved any daikons this time. Hopefully there will be another empty space in our veggie patch this month to sow another small batch of daikon. We also harvested some chilies, peas and sweet potato shoots.
We harvested some white sweet potatoes this month and I wasn't sure how to prepare it since I never tasted one before. Cikmanggis my cooking guru gave me some nice tips. So with her help I cook the sweet potato and sweet potato shoots with coconut milk. In Malaysia, this kind of dish is commonly known as masak lemak putih.
Ingredients (this is roughly what I did)
White sweet potato (one bowl cut into chunks)
Sweet potato shoots (one bowl-washed)
4 medium size garfish (boil in 1 litre water with just a little bit of slice ginger, keep the boiled water)
Red onion/shallots (I used 1 Red onion)
150ml coconut milk
Take only the meat from the boiled fish and in a mortar mash it with red onion and black pepper.
Heat the boiled water again and add in coconut milk, the mashed fish with red onion and black pepper and white sweet potatoes. Frequent stirring.
When the sweet potato is almost tender, add sweet potato shoots and stir well. Add salt to taste. Done.
It was really delicious, I had many servings and I was a satisfied cat.This will be my comfort food. White sweet potato has the sweetness that I like and it is a bit starchy. It reminds me of young tapioca that I had in my childhood. Hopefully with our next white sweet potato if we have good harvest, I would like to try Cat-in-Sydney suggestion of making pengat (Malaysia traditional cake). But I need some lesson on how to make it. I think mama showed several time how to make banana pengat a long long time ago but I forgot. My knowledge in making traditional cake is very limited.