What is the essential vegetable ingredient of a dish cooked ‘a la florentine’?
Ipomoea aquatica requirement of an exotic species permit. In Sri Lanka, it invades wetlands, where its long, floating stems form dense mats which can block the flow of water and prevent passage of boats. The vegetable is a common ingredient in Southeast Asian dishes. Stir-fried water spinach is a popular vegetable dish in Southeast Asia. In Singapore, Indonesia, and Malaysia, the tender shoots along with the leaves are usually stir-fried with chili pepper, garlic, ginger, dried shrimp paste ("belacan"/"terasi") and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. Also known as "eng chhai"
Chartreuse (dish) Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of partridge with cabbage