Comments on: Stir-fried Chive Buds Recipe

By: Jetset

Jetset — Thu, 03 May 2012 03:56:57 +0000

Rasa, AMAZING. We made this with fresh chive buds from our garden this evening with shrimp and shiitake mushrooms (no scallops) and it was perfection. I used your secret shrimp preparation tip as well and I think it helped.
Thanks for a great, refreshing, and delicious meal suggestion. Normally, chives are just a topping for baked potatoes.

By: Anonymous

Anonymous — Fri, 19 Sep 2008 20:35:00 +0000

Iv never had stir-fried chive buds before but il surely try your stir-fried chive buds recipe.

By: terri

terri — Sat, 02 Jun 2007 15:14:00 +0000

thanx 4 ur tips on food photography; really nice of u to share. carry on with ur wonderful pics and recipes!

By: "Joe" who is constantly craving

"Joe" who is constantly craving — Mon, 28 May 2007 08:35:00 +0000

so simple..yet to elegant when plated..definitely deserves the nomination

By: Rasa Malaysia

Rasa Malaysia — Mon, 28 May 2007 04:50:00 +0000

Terri - Welcome to Rasa Malaysia. Yes, I took all the pictures myself. When I first started, I used a Canon SD450 Point-and-shoot and it did a great job taking food pictures. Recently, I upgraded to a digital SLR (Canon EOS Rebel XT). I think it's important to take pictures with as much natural lights as possible, and I use paper cardboards as the backdrop, white serving plates/bowls to draw out the color of the foods. Last but not least, a little post processing does wonders. :)

Tummy - you are right...they were snaking around...LOL.

Teckiee - Never mind the name, as long as you know how to pick them out from others. Hehe.

Bayi - you are a pro. Tau Kua and salted fish...perfect combo for this veggie. :)

Big Boys Oven - welcome and thanks for your note. I checked out your site...hope to read more soon.

Tiga - I don't know about green and white chives...in the US, I only see the green kinds. LOL!

Diary of KL - Wow, the dish is described sounds fantastic, very 5-star restaurant kind, I will have no idea how to make it. :P

For the love of food - LOL, dog vegetable flower, that's too funny. But you are absolutely right, it's called "kau choy far" in Cantonese.

Cynthia - thanks. :)

BSG - Smell good leh? Don't know name or meaning is OK, as long as smelling good. ;)

Anonymous - It's OK if you don't have shaoxing or rice wine. You can do without it, but adding cooking wine jazz up the taste. :)

By: Anonymous

Anonymous — Mon, 28 May 2007 03:51:00 +0000

Can substitute the Shaoxing wine/rice wine with something else or not? OR can I do without the wine at all?

By: team BSG

team BSG — Mon, 28 May 2007 03:15:00 +0000

can can, can smell ! ( but dunno the names and meaning also )

By: Cynthia

Cynthia — Sun, 27 May 2007 23:31:00 +0000

I do, I do :). I love chives but have never had chive buds. Pics and dish looks superb.

By: Oh for the love of food!

Oh for the love of food! — Sun, 27 May 2007 15:46:00 +0000

Hi RM! What a coincidence,- I just got a bunch of these today from our local chinese gourmet store. I cook them the way you do too. They are called ‘Kau Choy Far’ in Cantonese. Translated in English literally, it’s called ‘Dog flower vegetable’! Funny isn’t it?

By: Diary of Kay El

Diary of Kay El — Sun, 27 May 2007 14:18:00 +0000

Such a lovely post! I like chives especially in lamb salad – stirfry chives (with buds) in the same pan used to sear lamb meat. Serve with the pan seared and slice lamb (well marinated with Maggi seasoning and chopped garlic), roasted beet root slices, chopped roasted walnuts and crumbled feta. Drizzle with dressing of balsamic vinegar/olive oil/garlic/Dijon mustard and a bit of honey.