Sawi Jepun (Putih) can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
Siew Pak Choy can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are...
Each tiny leaf of Round Spinach is perfectly tender. It surprises you with its mild and delicate taste. Add it to hot...
Spring Onion (Daun Bawang) - CH
Spring onions green stems are hollow, long, and slender with a pungent, bitter, and more herbaceous taste than the bulbs. Spring onion...
Known as Kangkung, it has tender shoots and leaves. One of the essential dishes, both in home-style cooking and at restaurants.
Local Parsley have mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of...
Qing Long Choy (Chinese Chives)
Qing Long Choy has a slightly stronger taste compared to your normal chives. Best enjoyed stir fried.
Mint leaves are great for seasoning your sauces, salads, stews, or adding it to a cup of tea. It is packed with...
Hong Kong Choy Sum (Sawi Hong Kong)
HK Choy Sum can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. It has a sweet, delicate...