Kai-lan
Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc.
Kai-lan is eaten widely in Chinese cuisine, Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar and Thai cuisine.
Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.
Gallery
Kai-lan
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Kailan
by: Noel CabangonBakit kaya nangangamba
Sa tuwing ika'y nakikita
Sana naman ay makilala
Ilang ulit nang nagkabangga
Damit kong dala'y pinulot ko pa
Ngunit 'di ka man lang nagkilala
Bawat araw sinusundan
Umaasa sa'yong tingin
Anong aking dapat gawin
Bakit kaya iniiwas
Suot ko ba'y luma't butas
Ibig kitang magkilala
Pagka't mayroon sa puso ko
Munting puwang laan sa 'yo
Maaari na ba kitang magkilala
Bawat araw sinusundan
Umaasa sa'yong tingin
Anong aking dapat gawin
Kailan, kailan mo ba mapapansin ang aking lihim
Kahit anong aking gawin, 'di mo pinapansin
Kailan, kailan hahaplusin ang pusong bitin na bitin
Kahit anong gawing lambing, 'di mo pa rin pansin
Ooh... oh... oh... hmm...
Bakit kaya iniiwas
Suot ko ba'y luma't butas
Nais ko lang magpakilala
Bawat araw sinusundan
Umaasa sa'yong tingin
Anong aking dapat gawin
Kailan, kailan mo ba mapapansin ang aking lihim
Kahit anong aking gawin, 'di mo pinapansin
Kailan, kailan hahaplusin ang pusong bitin na bitin
Kahit anong gawing lambing, 'di mo pa rin pansin