Comments on: A B C D Soup http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/ Recipes for home-cooked food and reviews of Malaysian food Sat, 24 Jul 2010 11:27:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Phoebe http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/comment-page-1/#comment-4503 Phoebe Fri, 25 Apr 2008 05:36:31 +0000 http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/#comment-4503 About harm choy and szechuan preserved vegetable: beside the difference in the ingredients used in preserving, they are 2 different type of mustard greens. The vegetable used to make szechuan vegetable has a big knobbly stem. Only the stem is preserved, the leaves are not. In Shanghai, they are known as zha cai (ie compressed vegetable). Both types of preserved vegetables are great in soups! (^_^) Hey Pablopabla, nice looking soup...making me hungry :P About harm choy and szechuan preserved vegetable:

beside the difference in the ingredients used in preserving, they are 2 different type of mustard greens.

The vegetable used to make szechuan vegetable has a big knobbly stem. Only the stem is preserved, the leaves are not. In Shanghai, they are known as zha cai (ie compressed vegetable).

Both types of preserved vegetables are great in soups! (^_^)

Hey Pablopabla, nice looking soup…making me hungry :P

]]> By: pablopabla http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/comment-page-1/#comment-4349 pablopabla Tue, 11 Mar 2008 04:36:36 +0000 http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/#comment-4349 <b>winnie</b> : Comments and tips are most welcome! Thanks for sharing. I am sure the other readers here have also learnt a thing or two from you :D winnie : Comments and tips are most welcome! Thanks for sharing. I am sure the other readers here have also learnt a thing or two from you :D

]]> By: winnie http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/comment-page-1/#comment-4341 winnie Sun, 09 Mar 2008 19:02:28 +0000 http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/#comment-4341 well... yesterday my grandma just boil this soup. she will boil this soup every 2 or 3 weeks once n for 3 to 4 hours long each time.. usually after 2 hours she will turn it to low heat... n for d ingredients she will put pork or chicken bone for a better taste, n then if u guys could tolerate hot/spicy? then when boiling u can add pepper (in a seed form) in it, (is d spirit of this soup)... and do u know? the leftover soup is more yummy. but of course after u stir it and u planning to drink it tmrw, u must heat it back and after it, open d lid to let it cool n close it back, if not d soup will turn out bad tmrw. d szechuan vege u can choose to add it or not also can (but i'm not sure la... coz never do it myself. ) just peep d leftover (me haven't wash the pot yet )she also put red dates in it...n forgive me for this long post.. well… yesterday my grandma just boil this soup. she will boil this soup every 2 or 3 weeks once n for 3 to 4 hours long each time.. usually after 2 hours she will turn it to low heat… n for d ingredients she will put pork or chicken bone for a better taste, n then if u guys could tolerate hot/spicy? then when boiling u can add pepper (in a seed form) in it, (is d spirit of this soup)… and do u know? the leftover soup is more yummy. but of course after u stir it and u planning to drink it tmrw, u must heat it back and after it, open d lid to let it cool n close it back, if not d soup will turn out bad tmrw. d szechuan vege u can choose to add it or not also can (but i’m not sure la… coz never do it myself. ) just peep d leftover (me haven’t wash the pot yet )she also put red dates in it…n forgive me for this long post..

]]> By: pablopabla http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/comment-page-1/#comment-1826 pablopabla Tue, 10 Jul 2007 00:56:43 +0000 http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/#comment-1826 <b>rose</b> : Hello rose! No, szechuan vegetables are not the same as sour green mustard though I suspect they are from the same vegetable. Ham-choy, as you rightly said being the sour green mustard, is preserved salty whereas szechuan vegetables are preserved in a spicy yet salty marinade. It looks like a huge round chunk of vegetable stem. Depending on where you stay, your best bet would be at a chinese market or grocery store. rose : Hello rose! No, szechuan vegetables are not the same as sour green mustard though I suspect they are from the same vegetable. Ham-choy, as you rightly said being the sour green mustard, is preserved salty whereas szechuan vegetables are preserved in a spicy yet salty marinade. It looks like a huge round chunk of vegetable stem. Depending on where you stay, your best bet would be at a chinese market or grocery store.

]]> By: rose http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/comment-page-1/#comment-1822 rose Mon, 09 Jul 2007 13:25:22 +0000 http://www.deliciousasianfood.com/2006/11/22/a-b-c-d-soup/#comment-1822 i don't know what szechuan vegetable is. is this ham-choy (sour green mustard?)and where can you get this? thanks for your response. i don’t know what szechuan vegetable is. is this ham-choy (sour green mustard?)and where can you get this?
thanks for your response.

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