Hubby and I made a trip to Seng Siong to grab some vegetables. We came across this interesting vegetable that was called the Pagoda Flower. The first time I saw it, I was wondering what on earth it was. It looked so weird and even scary that I felt that it came from outer space! Haha!
Later when we were measuring out some of the vegetables, I asked the sales staff about it and they told me it is something like broccoli and can be cooked normally. Even though it was costly, I purchased a small one as she told me that the pagoda flower is seasonal.
After doing an online search, I found out from good ol' Wiki that this is vegetable belongs to the same family as broccoli and cauliflower. It is called fractal food because of its beautiful swirls that end up in a pyramidal shape. One of nature's example of self-similar patterns. It was first grown in Italy but guess where this came from - China! Some of the suggested recipes included steaming it to retain its high Vitamin C content, so that is what I did.
After steaming it for about 10 mins (it was still crunchy), the colour turned from a golden yellow green to a beautiful jade green. It was so pretty and amazing that I started to munch on it. In terms of taste, after steaming it imparted a lovely sweet, delicate flavour very much like cauliflower! I made a sauce for it with oyster sauce, some seasame oil, minced garlic and crushed dried red chilli. I warmed it over the stove and pour it over the broccoli. Yum!