English citations of kailan
|1964 1967 1977 1990||2002 2005 2006 2010 2012|
|ME «||15th c.||16th c.||17th c.||18th c.||19th c.||20th c.||21st c.|
1964, Singapore, State of Singapore annual report, page 165:
- ...most important vegetable production centres for the cultivation of choy sam, pak choy, kailan choy, celery, spinach, watercress, kangkong, etc.
- In the upland farming areas, however, crop rotation is practised with the usual order of rotation: Leafy vegetables (e.g. Chye Sim, Kailan, etc.), Beans (e.g. Long beans, French beans, etc.), Tobacco, Fruit vegetables (e.g. Cucumber, Hairy gourd, Bitter gourd, etc.).
- The main types of vegetables grown are the Brassica (chye sim, pek chye, kailan, etc), long beans, French beans, brinjals, cucumbers, hairy and bitter gourds, and chillies.
"Chinese Broccoli, Kailan, Gai Lohn, Chinese Kale", 1990-04-30. URL accessed on 2012-03-11.
- Varieties usually listed simply as Gai-lon (or Gai-lohn), Kailan, Chinese Broccoli, or Chinese Kale.
- These places also serve a variety of Chinese food, such as fried noodle and noodle soup, all kinds of rice porridge, beef kailan, cap cai or chop suey, and seafood.
- Some seeds, such as kailan (Chinese broccoli), may be slower to reach a ready-to-eat stage.
- 1 lb (500 g) garlic chives (see note), or other Chinese vegetable (Chinese broccoli (kailan) or choy sum or bok choy), trimmed into 4-in (10-cm) lengths and tied with string
PY (2010-03-27), "Forum Seafood Village Restaurant : Lunching by the River I", Much Ado About Eating. URL accessed on 2012-03-11.
- I ate the kailan to fullfill my veg intake of the day.
2012, Joanna Blythman, What to Eat: Food That’s Good for Your Health, Pocket and Plate (cooking):
- Kale and Chinese broccoli (kailan), in common with crisp, juicy pak and bok choy and other Chinese greens, are great steamed for a couple of minutes then finished off with soy sauce and a drop of sesame oil.