Rat Na, Rad Na,

Rat na (Thai: ราดหน้า, IPA: [raːt naː]) or Rad Na  is a Thai-Chinese noodle dish.It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and gailan. The dish is then covered in a gravy made of stock and tapioca starch or cornstarch. It is seasoned with (sweet) soy sauce, fish sauce, sugar and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish.There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it.In areas where gailan can not be easily obtained, such as the United States, broccoli is often used as a substitute.Wondee Siam 
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Wonton, wantan, wanton, or wuntun

wonton (also spelled wantanwanton, or wuntun in transcription from Cantonese; Mandarin: huntun [xwə̌n.tʰwə̌n]) is a type of dumpling commonly found in a number of Chinese cuisines.Wontons are made by spreading a wrapper flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.The most versatile shape is a simple right triangle, made by folding the wrapper in half by pulling together two opposite corners. Its flat profile allows it to be pan-fried like a potsticker in addition to being boiled or deep-fried.A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a bandanna together. The much larger Korean deep-fried dim sim has a similar shape, but wontons in this configuration are more commonly served in soup.
Pangsit Goreng (fried wonton) with sweet and sour sauce of Indonesian Chinese cuisine.
Fried wonton of American Chinese cuisine
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Hokkien mee

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia andSingapore) and was brought there by immigrants from Fujian province in southeastern China.
Hokkien hae mee(prawn noodles) Hokkien char mee(fried noodles)
Refers to either the Penang prawn noodle or Singapore prawn noodle Refers to the Kuala Lumpur Hokkien noodle
Soup based (Penang) and stir fried (Singapore) Stir fried
Egg noodles and rice noodles Fat yellow noodles
No dark soya sauce used Dark soya sauce is used
Prawn is the main ingredient with slices of chicken or pork, squid and fish cake.kangkung(water spinach) is common in the Penang version Slices of chicken or pork, squid and cabbage
A plate of Singapore hokkien mee
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  • moncler chaquetas 2013.01.04 14:16 ADDR 수정/삭제 답글

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Kristen Jaymes Stewart

Kristen Jaymes Stewart (born April 9, 1990) is an American actress. She is best known for playing Bella Swan in The Twilight Saga. She has also starred in films including Panic Room (2002), Zathura (2005), In the Land of Women (2007), The Messengers (2007), Adventureland (2009) and The Runaways (2010).Her whole family all worked behind the camera, and Stewart thought she would become a writer/director, but never considered being an actor. "I never wanted to be the center of attention – I wasn't that 'I want to be famous, I want to be an actor' kid. I never sought out acting, but I always practiced my autograph because I love pens. I'd write my name on everything." Stewart's acting career began at the age of eight, after an agent saw her perform in her elementary school's Christmas play. After a year of auditioning, Stewart's first role was a nonspeaking part in the film The Thirteenth Year. Then, she had another part in the film The Flintstones in Viva Rock Vegas as the "ring toss girl"She subsequently appeared in the independent film The Safety of Objects, in which she played the tomboy daughter of a troubled single mother (Patricia Clarkson). Stewart had a major role in the Hollywood film Panic Room, playing the diabetic daughter of a divorced mother (Jodie Foster). The film received generally positive reviews, and Stewart garnered positive notices for her performance. She was nominated for a Young Artist Award for her performance.After Panic Room's success, Stewart was cast in another thriller, Cold Creek Manor, playing the daughter of Dennis Quaid's and Sharon Stone's characters. She was again nominated for a Young Artist Award for her performance.
Kristen Stewart in Hollywood, 2007
It was revealed that at about this time in her career, she had to be homeschooled due to her irregular schedule, which was affecting her grades. She said, "I started homeschooling because my teachers were failing me. I think it was just resentment – I made more work for them. But homeschooling is great; you can study what you want, which allows you to get more excited about what you're doing".Her first starring role followed, in the children's action-comedy Catch That Kid, opposite Max Thieriot and Corbin Bleu. Stewart also played the role of Lila in the thriller Undertow. To date, Stewart's most critically acclaimed role may be in the Showtime television film Speak (2004), based on the novel by Laurie Halse Anderson. Stewart, 13 at the time of filming, played high school freshman Melinda Sordino, who stops almost all verbal contact after being raped. Stewart received great praise for playing the character, who had only a few speaking lines, but kept up a darkly humorous commentary inside her head throughout the film.In 2005, Stewart appeared in the fantasy-adventure film Zathura, playing the role of Lisa, the irresponsible older sister of two little boys, who turn their house into a spacecraft hurtling uncontrollably in outer space by playing a board game. The film received praise by critics, but Stewart's performance did not garner much media attention, as it was noted that her character is immobilized during most of the film. The following year, she played the character Maya in Fierce People, directed by Griffin Dunne. After that film, she received the lead role of Jess Solomon in the supernatural thriller film The Messengers.In 2007, Stewart appeared as teenager Lucy Hardwicke in In the Land of Women, a romantic drama starring Meg Ryan and Adam Brody. The film, as well as Stewart's performance, received mixed reviews. That same year, Stewart appeared in Sean Penn's critically acclaimed adaptation film Into the Wild. For her portrayal of Tracy – a teenage singer who has a crush on young adventurer Christopher McCandless – Stewart received generally positive reviews. Salon.com considered her work a "sturdy, sensitive performance", and the Chicago Tribune noted that she did "vividly well with a sketch of a role." Her performance was not without detractors, however; Variety's critic Dennis Harvey wrote, "It's unclear whether Stewart means to be playing hippie-chick Tracy as vapid, or whether it just comes off that way."After Into the Wild, Stewart had a cameo appearance in Jumper and also appeared in What Just Happened, which was released in October 2008. She also co-stars in The Cake Eaters an independent film that has only been screened at film festivals.On November 16, 2007, Summit Entertainment announced that Stewart would play Isabella "Bella" Swan in the film Twilight, based on Stephenie Meyer's bestselling vampire romance novel of the same name.[19] Stewart was on the set of Adventureland when director Catherine Hardwicke visited her for an informal screen test which "captivated" the director.She stars alongside Robert Pattinson, who plays Edward Cullen, her character's vampire boyfriend. The film began production in February 2008 and finished filming in May 2008. Twilight was released domestically on November 21, 2008.Her performance garnered mixed reviews with some critcs calling her "the ideal casting choice" and praising her for conveying "Bella's detachment, as well as her need to bust through it" while others criticized her acting for being "wooden" and lacking variety in her facial expressions which they described as "blank".After the release of Twilight, Kristen Stewart was awarded the MTV Movie Award for Best Female Performance for her portrayal as Bella Swan.http://www.firstnamestore.com/?p=29100

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Philip Andre `Mickey` Rourke, Jr.

Philip Andre "Mickey" Rourke, Jr. (born September 16, 1952) is an American actor, screenwriter and retired boxer, who has appeared primarily as a leading man in action, drama, and thriller films.During the 1980s, Rourke starred in Diner, Rumble Fish, and the erotic drama 9½ Weeks, and received critical praise for his work in Barfly and Angel Heart. In 1991, Rourke, who had trained as a boxer in his early years, left acting and became a professional boxer for a period.He had supporting roles in several later films, including The Rainmaker, Buffalo '66, The Pledge, Get Carter, Once Upon a Time in Mexico and Man on Fire.In 2005, Rourke made his comeback in mainstream Hollywood circles with a lead role in Sin City, for which he won awards from the Chicago Film Critics Association, the Irish Film and Television Awards and the Online Film Critics Society. In the 2008 film The Wrestler, Rourke portrayed a past-his-prime wrestler, and garnered a 2009 Golden Globe award, a BAFTA award, and a nomination for an Academy Award.In 2010, he appeared in the blockbusters Iron Man 2 and The Expendables. He is rumored to be playing Lemmy of Motorhead fame in an unannounced Werner Herzog project.In 1991, Rourke decided that he "had to go back to boxing" because he felt that he "was self-destructing ... (and) had no respect for (himself as) an actor." Rourke was undefeated in eight fights, with six wins (four by knockout) and two draws. He fought internationally in countries including Spain, Japan and Germany.During his boxing career, Rourke suffered a number of injuries, including a broken nose, toe, ribs, a split tongue, and a compressed cheekbone. He also suffered from short term memory loss.His trainer during most of his boxing career was Hells Angels member, actor and celebrity bodyguard Chuck Zito. Freddie Roach also trained Rourke for seven fights. Rourke's entrance song into the ring was often Guns N' Roses' "Sweet Child o' Mine."In 2009, Rourke starred in John Rich's music video for Shuttin' Detroit Down alongside Kris Kristofferson.In 2009, Rourke voiced protagonist US Navy SEAL Dick Marcinko in the video game Rogue Warrior. The game received very poor reviews from critics.In 2010, Rourke played the role of the main villain Whiplash in the film Iron Man 2, in an interview with Rip It Up Magazine he revealed that he prepared for the role by visiting Russian jail inmates. He also had a supporting role playing 'Tool' in Sylvester Stallone's The Expendables.http://www.firstnamestore.com/?p=29103

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Chicken Yassa (senagalese recipe)

Yassa is a spicy marinated dish prepared with poultry or fish. Originally Senegambian, yassa has become popular throughout West Africa.Chicken Yassa, prepared with onions and lemon (known as yassa au poulet), is a speciality from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa.Rub: 1 LEMON, cut in half heavily over4 2 1/2-lb. CHICKENS cut in halves.Spread chickens out in a 12 x 18 x 2-inch baking pan.Cover with: 3 lbs. WHITE ONIONS, thinly sliced1/2 cup CHOPPED PARSLEY1 Tbs. COARSE BLACK PEPPER1 Tbs. COARSE SALT3 BAY LEAVES1 tsp. THYME1 tsp. CRUSHED RED PEPPER (optional).Pour: 1 cup LEMON JUICE and1 cup SALAD OIL over the chickens.Allow to marinate for 30 minutes.Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions should remain white. Cook no longer than 5 minutes.Return chickens to pan, smothering them with the onions.Pour 1 quart CHICKEN STOCK (including giblets) over the mixture.Bake at 375' for 20 minutes until onions turn a light golden color.Cook 1/2 to 1 Ib. WHITE RICE as directed on package.Place serving of COOKED RICE on a dinner plate.Top with 1 BROILED CHICKEN HALF.Cover with 1/2 to 1 cup YASSA ONION MIXTURE.Garnish with WATERCRESS or PARSLEY.http://www.africa.upenn.edu/Cookbook/Senegal.html#YASSA AU ROULET DE LA CASAMANCE
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European Dumpling

British and Irish cuisine

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.The Norfolk dumpling is not made with fat, but from flour and a raising agent.Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.These sour-dough dumplings, when sweetened and made with dried fruit and spices, can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth. In Dorset, dumplings are often called doughboys, perhaps in reference to the buoys that are used to mark lobster pots around the coast locally.

Italian cuisine

Gnocchi with chicken essence, pancetta and fresh Perigord truffle.
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling. Gnocchi (Spanish: noquis, widely adopted in Argentina, Portuguese: nhoque) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, orricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.

Scandinavian cuisine

In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they contain pork meat, such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt, or Pitepalt, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern Sweden, and Oland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Oland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp. 

Central European cuisine

Tyrolean roast wild boar withButtermilchserviettenknodel (slices of bread dumpling made with buttermilk)
Germany, Hungary, Austria, Poland, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knodel, Nockerl or Knopfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klopse in North-Eastern Germany, Knopfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thuringer Kloße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknodel).Maultaschen are a Swabian (Baden-Wurttemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3-5 inches) across.In Hungary, dumplings are called galuska or nokedli - small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spatzle, Knopfle, or Knodel. Sweet dumplings are made with flour and potato dough, which is wrapped around whole plums orapricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or “Krumplinudli” are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.In Czech cuisine, dumplings are called knedliky and in Slovakia they are called knedličky. These can be either houskove (bread) or bramborove (potato) dumplings. These dumplings, together with pork and sauerkraut, are part of the Czech national dish: Vepřo knedlo zelo.Bryndzove halusky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, Strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzove pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.The only potato dumpling museum in the world, the Thuringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim nearWeimar.

Eastern European cuisine

Lithuanian potato dumplings (cepelinai)
Ukrainian vareniki ready to be boiled
Pierogi of Poland, varenyky of Ukraine, and pelmeni of Russia are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. They are usually boiled, and then sometimes fried before serving. They are often served with plenty of sour cream. Kluski are a different variety of Polish dumplings"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiaiand is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream.In Russian cuisine, the most common type of dumplings is pelmeni, which are usually filled with meat, traditionally with a combination of pork, beef and mutton (or game meat). Fish pelmeni are also known.In Siberia, especially popular with the Buryat peoples are dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Unlike most other European dumplings, a poza is cooked over steam, not boiled.Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.

Caucasian cuisine

Armenian manti served with sour cream
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manti. Dushbara is an Azeri soup with tiny lamb-filled dumplings. Khinkali (Georgian: ხინკალი) are Georgian manti usually filled with spiced meat.Boraki (Armenian: Բորակի) are a kind of Armenian fried pelmeni. The main difference between boraki and traditional pelmeni is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yoghurt and chopped garlic.Nino's Positano  890 2nd Avenue, New York, NY 10017-2103(212) 355-5540 ‎ninony.com[mappress mapid="87"]

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Butter Tart

butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. Although primarily eaten and associated with the English-speaking provinces of Canada, the history of the tart recipe has been traced back to the arrival of the "King's Daughters" in Quebec during the 1600s, where the imported brides used maple syrup, butter and dried fruit to make a possible precursor to modern examples of the butter tart or the Quebec sugar pie.Recipes for the butter tart vary according to the families baking them. As such, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the softness of its filling – also varies.In general, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U. S. pecan pie without the nut topping. Raisins, walnuts, or pecans are commonly added.Other additional ingredients may include currants, coconut, dates, butterscotch, chocolate chips, peanut butter or maple syrup.Monkey Bar 60 East 54th Street, New York, NY 10022(212) 288-1010 ‎[mappress mapid="86"]

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Maksim Aleksandrovich

Maksim Aleksandrovich Chmerkovskiy ( born January 17, 1980) is a Latin Ballroom dance champion, choreographer, and instructor. He is best known as one of the professional dancers on the American television series Dancing with the Stars, on which he first appeared in season two. He has most recently partnered with Hope Solo. He is also known for appearing on the reality show Holostiak, a Ukrainian version of The Bachelor.
Born on January 17, 1980, in Odessa to Aleksandr and Larisa Chmerkovskiy, he began dancing at the age of four. His brother, Valentin Chmerkovskiy, is also a champion dancer.The challenges of immigration for Chmerkovskiy and his family included financial and language barriers. A skiing accident as a child broke Chmerkovskiy's right leg. Doctors informed him that there would be difficulties with his leg and that dancing might not be possible.He made a successful recovery and went on to become a professional Latin Ballroom dancer.Chmerkovskiy owns four dance studios in the New York City area, one of which is the Rising Stars Dance Academy (RSDA). The other three studios are social dance studios located in Ridgefield, New Jersey, and Glen Head, New York, as well as the Soho neighborhood of Manhattan. He has been a resident of Edgewater, New Jersey.Chmerkovskiy is one of the creators and directors of Dance Team USA, a non-profit educational and charitable organization dedicated to recruiting, supporting, and training future DanceSport participants. This sport is particularly popular with Eastern European families. Through his company Maksim Chmerkovskiy Productions, he organizes performances globally.A ballroom and DanceSport choreographer, among his professional works is the Wynn Las Vegas's water-based show Le Reve.  He implemented ballroom-inspired numbers in the Franco Dragone production.Chmerkovskiy first appeared in the 2nd season of the ABC series Dancing with the Stars partnered with actress Tia Carrere. They finished in sixth place. The following season, he and partner singer Willa Ford came in seventh place. Chmerkovskiy returned to Dancing with the Stars in March 2007 for Season 4, this time partnered with boxer Laila Ali, the daughter of Muhammad Ali. They made it to the finals and finished in third place. In Season 5 of Dancing with the Stars, he was partnered with Mel B and had his best finish to date; the couple received second place. Chmerkovskiy did not participate in Season 6, although he and former partner Mel B made an appearance for the 100th episode.He returned for the show's 7th season, this time paired with two-time Olympic volleyball gold medalist, Misty May-Treanor. Chmerkovskiy and May-Treanor were forced to withdraw from the competition in Week 4 on October 6, 2008. During a practice for their jive, May-Treanor ruptured her Achilles tendon and required surgery. Her withdrawal gave them a finish in tenth place.On February 9, 2009, on Good Morning America it was announced that he would be paired with Denise Richards for the eighth season of Dancing with the Stars. They were eliminated second in the competition, on March 24, 2009, giving the pair a finish of 12th place. In the ninth season, he was paired with actress Debi Mazar, during which they were eliminated 4th. In season 10, Chmerkovskiy, returning for his 8th season, was partnered with Erin Andrews. They ended up coming in 3rd place during the two hour finale on May 25, 2010.For season 11, Chmerkovskiy partnered with singer and actress, Brandy. They made it to the semi-finals but were eliminated on November 16, 2010, giving them a 4th place finish. For Season 12, he was paired with actress, Kirstie Alley. On week 3, his leg gave out causing the couple to fall, earning 21 out of 30. The next week, Alley's shoe fell off during their routine. Judge Carrie Ann Inaba called Alley The Queen of the Unexpected Mishap; they earned 22 out of a possible score of 30. They made it to the finals and finished in second place.For season 13, he is partnered with Hope Solo.http://www.firstnamestore.com/?p=28969

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Kai-lan, Chinese broccoli

Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but a bit bitter. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc.Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar  and Thai cuisine.Vegetarian Dim Sum House
 24 Pell St # 1, New York, NY 10013-5177(212) 577-7176 ‎
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