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Sawi Pahit (大菜/芥菜)

RM 7.50
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The strongest tasting of the so-called bitter greensmustard has a sharp, biting peppery taste that can sting like a strong radish. Even cooked mustard greens will have a “bite”. Both the leaves and stalks of mustard greens can be eaten. But both will become tough and more pungent tasting as the weather warms. Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

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