When I think of patchoi talkarie or pak choi (or pak choy) I remember primary school days. Sitting at my desk, opening my tin lunch kit, first removing the package of Ovaltine biscuits (remember that?) and laying it on the desk. Then I removed my lunch and carefully unwrapping the foil to reveal a moistened, but not soggy, quarter of a roti stuffed with patchoi. The memory is enough to induce salivation.
If I were to pack this for my kids for lunch, they would file a complaint with the Department of child care services. They would gladly eat patchoi (pak choy pak choi) and roti on weekends but because of peer pressure and bullying, they will quicker take a sandwich made of processed meat(which I don’t allow at any cost)!
I think it’s time we adopt the old way of eating (just try not to eat a whole roti!). For breakfast every morning—almost 40 years ago, we would have a vegetarian breakfast followed by a vegetarian dinner, albeit with sada roti—it was still healthier than what breakfast consists of nowadays- and nourishing. I’ve seen parents on the train feeding their children processed cakes, chemical-laced artificial juices, and soda for breakfast. It upsets me tremendously, but I reassure myself it’s better than starvation.
Some breakfast (or sometimes dinner) dishes we enjoyed with sada roti back in the day were:
- Pumpkin talkarie
- Fry Bodi
- Curry bodi and aloo
- Fried Ochro
- Fried Seim (seim ki phalli, Indian Broad beans, Green hyacinth bean))
- Bhagee (Sauteed Spinach)
- Curry Aloo (Potato)
- Fried aloo
- Curry Channa and aloo (Chickpeas, garbanzo beans)
- Tomato choka
- Baigan choka (Eggplant)
- Baigan and aloo with tomatoes
- Fried Caraille (bitter melon)
- Sada Eddoes (taro or cocoyam)
**”fried’ does not necessarily mean deep fried but sautéed…
Which is/are your favorite?
What I love about our Trini cuisine is the simplicity of our vegetarian dishes. Not only are they uncomplicated, they are exceptionally delicious.
Patchoi served with roti is a traditional Trini breakfast meal, but since I am trying to incorporate more veggies into our meals, I serve this as a healthy side dish to stewed chicken and rice or other meat and rice meal combos. Occasionally, I eat it by itself (perfect vegetarian meal) with jasmine rice or with pan-seared or baked fish. It can also be served with eggs for a healthy low-carb breakfast.
Patchoi by itself is slightly bitter and but when cooked with the tomatoes, it enhances the flavor of the patchoi and the result is crunchy, sweet, juicy. Stir Frying aids in releasing the most flavor. That’s the best explanation I can give. You have to taste it for yourself.
Interesting facts about Pak Choi:
- Pak choi and bok choy are of the same plant. It comes in the scientific name of Brassica campestris L.
- Pak choi, or bok choy, is also called pe-tsai, petsay, Chinese white cabbage, and white celery mustard.
- It is a Chinese cabbage with leafy, green leaves and white stalks.
- Pak choi, or bok choy, mostly grows in Asian regions like the Philippines, China, and Vietnam.
- Eating pak choi, or bok choy, can bring you several health benefits by being low in calories, rich in antioxidants, vitamin A, C, vitamin K, B Complex Vitamins calcium and iron.
(http://www.differencebetween.net/science/nature/differences-between-pak-choi-and-bok-choy/)
Selection and storage of Pak Choy
Although pak choi/bok choy can be available year round, it is at its best during the winter season. In the markets, buy fresh harvest featuring firm stalks and dark green crispy, flavorful leaves. Avoid slump plant with leaves wilted and lost their luster.
Once at home store whole pak choi (bok-choy) in vegetable compartment inside the refrigerator, set at high relative humidity. If stored appropriately, it stays fresh for up to 3-4 days without loss of much of nutrients. However, pak choi is more nutritious, sweeter, and flavorful when used fresh.
(https://www.nutrition-and-you.com/bok-choy.html)
I hope you make it a regular part of your meals whether it’s breakfast, lunch or dinner.
PRESS PLAY TO WATCH DETAILED INSTRUCTIONAL VIDEO BELOW:
TRINI PAK CHOY | PATCHOI | PAK CHOI RECIPE
SERVES 6
DIFFICULTY: VERY EASY!
Ingredients
2 ½ pounds pak choy
2 medium ripe tomatoes, chopped
1 large sweet onion, sliced
4-6 cloves garlic
¼ cup extra virgin olive oil
Hot pepper, to taste
2-3 teaspoons Himalayan salt
Remove the stem of the patchoi. Rinse each leaf individually. Drain.
Add onion and tomatoes and cook until onion is translucent, 3-5 minutes. Add garlic and sauté for one minute.
MEAL IDEAS:
Enjoy alone or with:
- Sada or Paratha Roti (Side of fried plantain!)
- Gluten/Grain Free Breakfast: Serve with Eggs
- Vegetarian: Freshly Steamed Rice
- Healthy Side Dish: Accompany Stewed Chicken (or stewed anything), Curry Stew Chicken and rice
- Healthy Side Dish: Steamed or baked fish
- Low Carb: Serve with Grilled Chicken
- Hearty Vegetarian Breakfast: Boiled Ground Provisions
Ria
Looks delicious! I can almost smell it. ☺ I agree with you, modern "convenience" food is making people ill. Blessings to lovely people like you who keep the age-old, proven practices alive. 🤗