Blanch Vegetables

Hi everyone, I hope that I didn't make you guys disappointed by posting this "Super Simple" recipe.. This dish was inspired by a local cooking programme in Tokyo last week while I was in the hotel room with my little rascal and hubby, sad to say that I did not really understand what the chef says in Japanese but roughly I can catch hold of some simple cooking steps, hopefully :) and nonetheless it turn out not bad with my mini modifying skills.

Boiling vegetables is really super easy. But if you don't do it right, you can end up with very dark soggy flavorless veggies, instead of bright green and tasty. Color and nutrient value as possible during the boiling process.

Preparing the Vegetables :

1. Choose green leafy veggies of your choice (I used Xiao Bai Chai)
2. Cut and Wash with cool or icy water
3. Drain water away

Preparing boiling water :

1.  Bring water to boil before adding the vegetables. If you add the vegetables when the water is hot, you don't need to boil them as long, and so you won't lose the nutrients.
2. Add a bit of salt and cooking oil. The salt will enhance the vegetables taste.
3. Observe the vegetables and don't over boil, usually takes about 2-3mins for leafy vegetables, remove from water and immerse the boiled vegetables into icy cold water for awhile and drain.

Seasoning the vegetables :

• Miso みそ paste, 1Tbsp and 20ml water then cook them in the sauce pan; OR
• Oyster sauce-1 Tbsp, Light Soya sauce-1//2tsp, Cooking Oil-1Tsp, 1Clove garlic chopped, Stir fry altogether

Pour seasoning onto vegetables and serve.