English citations of kailan
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|ME «||15th c.||16th c.||17th c.||18th c.||19th c.||20th c.||21st c.|
Singapore (1964) 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”, in (Please provide the title of the work), 1990-04-30, retrieved 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.
Don Burke (2005) The Complete Burke's Backyard: The Ultimate Book of Fact Sheets (gardening), ISBN 1740457390, 9781740457392, page 386 of 1103: “Some seeds, such as kailan (Chinese broccoli), may be slower to reach a ready-to-eat stage.”
Vicki Liley (2006) Dim Sum (cooking), ISBN 0804838445, 9780804838443, page 26 of 96: “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”, in Much Ado About Eating, retrieved 2012-03-11
- I ate the kailan to fullfill my veg intake of the day.
Joanna Blythman (2012) 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.”