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Friday, March 11, 2016


This vegetable is often cooked in soups and a common accompaniment for steamboat.
A nutritious soup that can be served as a noodle dish or with rice.
Recipe from this month's selected cookbook for Cookbook Countdown #3 - Home Cooking Magazine [January 2001] - modified 
[serves 3]
200 gm meaty pork ribs - cut bite size pieces and blanched
1 tbsp preserved vegetables [tong chai] - rinsed
3 cloves garlic - keep whole
10 gm glass noodles [tang hoon] - soaked and drained
3-4 stalks garland chrysanthemum [tang oh] - rinsed
750 ml water
light soy sauce and salt to taste
dash of pepper
  1. Rinse vegetables several times, cut off the roots and soak for about 5-10 minutes.  Drain and set aside.
  2. Bring water to boil with garlic, tong chai and blanched pork ribs.  simmer until pork ribs are tender.  Seasoned with soy sauce and salt to taste.
  3. Add in glass noodles, then vegetables to cook for 1-2 minutes.
  4. Serve immediately
Notes: Garland Chrysanthemum commonly known as 'tong hao' or 'tang oh' is a light green leafy vegetable [especially the older plant] that has a delicate bitter taste.  The younger plant has smaller, petite leaflets that grow in a bunch.
Quite hardy leaf, sold with roots intact and can be kept fresh by placing the roots in water and refrigerating the whole vegetables or by refrigerating it wrapped in a plastic bag with holes.  It can be sandy near the bottom of the stems, a thorough wash is needed to remove any residue.  Rinse the vegetables with roots intact several times before soaking the vegetables for about 5-10 minutes before cooking.
It is rich in chlorogenic acid, carotene, flavonoids, vitamins and potassium, and can offer a multitude of health benefits. Some of the beneficial effects associated with eating garland chrysanthemum leaves include weight loss, antioxidant protection, a reduced risk of lung cancer, as well as protection against cardiovascular problems, kidney stones,  cellulite, bloating and bone loss.

I'm linking this post with Cookbook Countdown hosted by 


Phong Hong said...

Oh! Tang Oh is also known as Garland Chrysanthemum! Kimmy, I learnt something new from you today :) Honestly, I am not a fan of tang oh which I always see at steamboats hah..hah... I suppose other types of vegetable can be used for this delicious and nutritious pork rib soup.

Kimmy said...

Hi Phong Hong, I don't really fancy it. My friend calls it 'siew cheh choy' cos' it is delicate and rots quickly if not well handled. Yes, any other leafy vegetables can be added to this soup, it is the glass noodles that I like most.

Emily said...

Never knew the English name was Garland Chrysanthemum! Looks delish!

kitchen flavours said...

I love tung oh! I have a packet of seeds, and they are called Broad Leaf Shungiku Chrysanthemum. They goes by different names, I supposed from different places where they are grown. It is very difficult to get very fresh ones from the market, as these veggies wilt rather quick! I love it in soup, so I will like this soup very much.

Kimmy said...

Hi Joyce, now I know there is another name for 'Tang Oh'. There are lots of this veggie during Chinese New Year in Malaysia, but can't keep for long cos' of the weather.

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