Everything about food, from matching food and wine to recipes, techniques and trends.

Crown Daisy (Paul?)

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Dale Williams

Rank

Compassionate Connoisseur

Posts

11628

Joined

Tue Mar 21, 2006 4:32 pm

Location

Dobbs Ferry, NY (NYC metro)

Crown Daisy (Paul?)

by Dale Williams » Thu Mar 13, 2025 11:57 am

Making some crown daisy (chrysanthemum greens) tonight. Usually I do Korean prep (blanch, then shoyu and sesame oil), but I know used in Chinese and other Asian countries. Any different suggestions?
no avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

8693

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: Crown Daisy (Paul?)

by Paul Winalski » Thu Mar 13, 2025 2:37 pm

They are called tong ho in Cantonese. I have never cooked them myself but I found this recipe online.

-Paul W.
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

44168

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Crown Daisy (Paul?)

by Jenise » Fri Mar 14, 2025 1:22 pm

Once went to a Japanese tempura restaurant in L.A.'s Little Tokyo neighborhood. The tempura battered chrysanthemum leaves were one of my favorite things.

I should play with them at home more than I have.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Return to The Forum Kitchen

Who is online

Users browsing this forum: ClaudeBot and 0 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign