Do you like a vegetable called Pakcoy? You are not alone! In fact, pakcoy is a green leafy vegetable that is rich in nutrients and can be processed into various delicious dishes! Not many know that pakcoy is still related to cabbage and broccoli, very low in calories, but very rich in vitamins and minerals needed by the body. Pakcoy can be eaten as a snack or side dish, and can be served raw or cooked. Some of the commonly used ways to process pakcoy are sauteing it, steaming it, grilling it, and grilling it.
Ingredients
Stir Fry Pakcoy
- 1 kg pakcoy
- 1½ tbsp. cooking oil
- 1-2 cloves of garlic
- 1 tsp. fresh grated ginger
- 3 tbsp. vegetable broth
- tsp. Sesame oil
Steamed Pakcoy
- 1 kg baby pakcoy
- 2 tbsp. olive oil
- 3 tsp. fresh grated ginger
- 2 cloves garlic, grated
- 2 tsp. sugar
- 2 tsp. Sesame oil
- 2 tbsp. salty soy sauce
- 1 tbsp. lemon juice
- 1 tbsp. roasted sesame seeds
Baked Pakcoy
- 1 kg baby pakcoy
- 3 tbsp. unsalted butter, let stand at room temperature
- 3 tbsp. white or yellow miso paste (a condiment made from fermented soybeans)
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- Pinch of kosher salt or regular salt
- Fresh mashed black pepper to taste
Step
Part 1 of 3: Sauteed Pakcoy with Garlic and Ginger
Step 1. Prepare pakcoy
For this recipe, you can use any type of pakcoy, such as baby pakcoy, adult pakcoy, or Shanghai pakcoy. To prepare pakcoy, you will need:
- Cut the base of the pakcoy to separate each leaf and stem.
- Separate each leaf and stem of the pakcoy but do not remove the leaves in the middle.
- Wash the pakcoy leaves and stems under running tap water. Make sure you scrub the pakcoy stems to make sure no dust or dirt remains at the base. Dry with kitchen paper or clean towel.
- If not using baby pakcoy, separate the pakcoy leaves from the stems, then cut the leaves and stems of the pakcoy with a thickness of 2.5 cm.
- Baby pakcoy does not need to be cut into pieces because it is smaller in size and has a softer stem texture.
Step 2. Chop the garlic and ginger (optional)
Peel the skin of fresh garlic and ginger. Using a sharp knife, finely chop both.
- If you don't want to bother, you can also use a special tool for chopping vegetables or a small slotted grater.
- To make the garlic easier to peel, try first putting it in a can, then shaking it gently to remove the garlic flesh from the skin.
Step 3. Saute ginger and garlic
Heat a frying pan over medium heat, pour oil in it. After that, add the minced garlic and ginger and sauté until they are lightly browned and fragrant (about two minutes).
- Don't fry the chopped ginger and garlic for too long, especially because garlic burns very easily and risks ruining the taste of the dish.
- Try using peanut oil, vegetable oil, or canola oil for sautéing the pakcoy.
Step 4. Put the pakcoy in the pan
If using pakcoy that is mature and a bit firm, first fry the stems for 1-2 minutes or until the texture is softened and the color is slightly translucent.
After that, add the pakcoy leaves and stir-fry again for 15 seconds
Step 5. Pour in the vegetable stock
Cover the pan and cook the pakcoy for one minute. After that, immediately remove the pan from the stove and open the lid.
In addition to vegetable stock, you can also use beef stock, chicken stock, water, white wine, or rice wine vinegar
Step 6. Season and serve pakcoy
To add to the delicacy of the pakcoy, you can season it with salt, pepper, and chili powder according to taste; mix well so that all parts of the pakcoy are covered with spices. After that, transfer the stir-fried pakcoy to a serving plate and serve immediately.
This recipe will make four servings of stir-fried pakcoy
Part 2 of 3: Making Steamed Pakcoy Lettuce
Step 1. Steam the pakcoy
First of all, wash the pakcoy under running tap water. If you want, you can first split the pakcoy or steam it whole. After that, steam the pakcoy for six minutes, or until the stems are soft and easy to cut with a fork or knife. In fact, there are several methods you can use to steam green vegetables. Some of them are:
- If using an electric steamer, fill the base of the steamer with the amount of water indicated on the product packaging. After that, set aside the steamer basket and place the pakcoy directly in the steamer. Turn on the steamer and steam the pakcoy in a closed state.
- If steaming pakcoy in a metal pot and steamer, add water until it covers 2.5 cm of the bottom of the pot. After that, place a metal steamer on top and make sure the bottom of the steamer doesn't come into direct contact with the water. Remove the steamer again, then heat the water in the pot until it boils. After the water boils, put the steamer containing the pakcoy back on the pot and steam the pakcoy covered.
Step 2. Saute the minced garlic and ginger
Peel the ginger and garlic, then finely chop with the help of a sharp knife or grater.
Heat the oil in a skillet over medium heat. Saute minced garlic and ginger for one minute. Remove the skillet from the stove
Step 3. Make the lettuce sauce
In a small bowl, combine sugar, sesame oil, soy sauce, and lemon juice; Stir until smooth, then pour into the pan with the garlic and ginger stir fry.
Step 4. Serve the pakcoy lettuce with sesame seeds
Remove the pakcoy from the steamer and arrange in a large serving bowl. Pour the lettuce sauce over the surface of the pakcoy, stir until all parts of the pakcoy are coated with the sauce.
Sprinkle the top of the lettuce with sesame seeds. After that, divide the lettuce into four servings and serve immediately
Part 3 of 3: Baking Pakcoy
Step 1. Heat the grill and grease with miso butter
To practice this recipe, you can use an electric grill, a traditional grill that uses coals, or a special grill for barbecue. Heat your grill of choice over medium to high heat.
- To make the miso butter, mix the miso with the butter in a small bowl, then mix well with a fork.
- You can also use margarine or coconut oil instead of butter.
Step 2. Prepare the pakcoy
Separate the pakcoy leaves from the stems. After that, split the pakcoy stem in half, then wash it under running water until clean. Dry with kitchen paper.
- Cut the pakcoy leaves lengthwise, set aside in a heatproof bowl.
- Use a bread knife to apply the miso butter to the pakcoy sticks.
Step 3. Bake the pakcoy stalks
Place the inside of the pakcoy stalks on the roasting iron. If the grill you are using has a lid, cover it immediately and cook the pakcoy for five minutes. After that, flip the pakcoy stems using a metal spatula.
Re-cook the pakcoy stalks for another five to six minutes, or until all sides are golden brown and crunchy on the outside but soft on the inside
Step 4. Drizzle the pakcoy leaves with oil and lemon juice until evenly distributed
Remove the ripe pakcoy stems from the grill, place them on a pile of leaves.
Let sit for a few minutes before serving. This stage must be done so that the pakcoy leaves feel wilted, soft, and warm when eaten
Step 5. Season the pakcoy with salt and pepper before serving
Add seasonings such as salt and pepper to taste, then divide the roasted pakcoy into four servings.
