Siew Pak Choy can be lightly boiled, steamed, stir-fried, combined with other greens and used in soups. The stems and leaves are light green, juicy and tender.
They’re shaped like green cabbages, but the leaves are deep green and deeply crinkled. Their flavor is mild and earhty, and the leaves are tender even when raw. Heads should be compact and tight, but will have a little more give to them because of the wrinkled leaves. It can be sliced thinly in soups and stir-fries.
Product of Malaysia. Green chilli is well-known in Malaysian cuisine. It can be eaten raw, or cooked with other dishes to spice up the dishes and an important ingredient in curries or dishes that needs spicy addition into it.