VEGETABLES are good for health as they provide water, fibre and a lots of nutriens for the body. so, how many diffrent types of vegetables are there?
What's the proper way of storing them? And how do we cook vegetables without compromising nutrition?
Law Yen Ni, chef and owner of Boathouse in Taman Tun Dr Ismail, Kuala Lumpur, has the answers.
Some of the common vegetables include carrots, French beans,brinjals, lady's fingers, broccoli, cabbage, capsicums, tomatoes, potatoes, leek and spinach.
The not-so-common ones are rocket leaves, water cress, arugula, frisee, lollo rossa (red coral leaves), white asparagus, parsnip, Brussel sprouts and Savoy cabbage.
Yen Ni said there are two types of vegetables that are tricky to prepare.
"Firstly, it's vegetables under the category of leafy greens like tang oh. this is a local veggie similar to arugula or rocket cress", she explained. "They have the most delicate leaves and you need to focus 110 per cent."
"There's also hard tuber veggies like celeriac, parsnips and even yam, which are hardly by nature", she continued."Of course, these days there's the pressure cooker. This will soften the tubers in no time. So it's effortless". Otherwise, they take a while to soften.
