(Bacopa monnieri), Rau Dang, Water Hyssop. An aquatic leafy greens that is well-loved by my great-grandparents. A table condiment he served with a traditional Khmer dish calls Bok Tuk-Grueng or Bok Um-Prix (a Khmer Chutney). A concoction of roasted Cluster Eggplant, Chilies, Garlic, Shallot, and grilled fish. Season with baked Braw-Hok (fermented fish paste), a dash of salt, sugar, MSG, and lime juice to taste. An aquatic perennial native to tropical Asia. It thrive on wetlands or in water. Foliage will reach and prawls afloat the water surface. Can be grown in full sun or partially shade. This bitter greens is well-loved by SE Asian community. It is harvested and eaten raw or cooked. In Soup, Stew, Stir fry, and a quick blanched.
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