A fine savour on simple pleasures

My aim is to reduce the tension in my mind by sharing my thoughts and experiences in the things that I love; which I could not express openly due to circumstances. Be it in doing stupid things, experimenting on new recipes, failings in research work, writings..just some doodle ranting stuff

Sunday, July 10, 2011

Stir fry Kailan with Salted Fish

Kailan is actually chinese cauliflower or kale..unlike cauliflower where we ate the flower part, we actually ate everything from the parts of kailan (of course not the roots XD). It has a glossy surface with a deep green colouration on the leafs..yum2, rich in vitamins! The thing is, the stem is pretty thick, and thats the part that i like the most..really crunchy and tasty when you ate it hooo

I learnt this from my housemate's cookbook when we're still bunking together about 2-3 years ago and has adapted it to my tastebud. Previously, I purchased bottled salted fish pieces from the supermarket, RM10/bottle for this. Pretty good and tasty! But right now I used the famous salted fish obtained from Sarawak, present from my mommy :) It tastes wayyyy better!

For 2-3 persons


For frying
1-2 pieces of salted fish (soaked for +-1/2hour) - cut to small cubes of 1-2mmsq

2 tbs vegetable oil

For the gravy
1 piece of chicken - the size of match box - cut to small cubes 
3 cloves of garlic - finely julienne
2 tbs oyster sauce
1-2 tbs light soy sauce
 a pinch of chicken stock
1/2 cup water
3-4 birds eye chilies - depending on how hot u'd like it - crushed slightly
1 cayenne pepper



First things first, must take precautions about our kailan. The easiest way wud be to soak em up awhile and  drain, do this like 2-3times i guess? Then, go on with running water. This is to ensure any chemicals used to plant this vege to be washed off prior to cooking.

 Okeh, easy peasy methodology fer ya

1. Use the 2tbs oil and fry the salted fish after you pat it dry. Use a wok will makes things easier. I think it'll take about 3-5 mins fer that, depending on the size your cutting. This must be done so that the fish wont be mushy. Reaaaallly not nice if its  slimy and mushy, trust me..aiyoo..ive tried.

2. Take out the fish from the wok, fry yer garlic til fragrant using the same oil. Add in the chicken pieces. Add in the oyster sauce, soy sauce, chicken stock, birds eye chilies, and lastly the fried salted fish. Stir for 2-3mins. Must make sure to taste it ya..it'll be a wee bit salty, but its ok.

What the gravy looks like

3. Add in the vege. Let it simmer while you prepare a quarter cup water with 1/2 tbs corn starch, then it add in together. Simmer about 1 - 2 more mins to make the gravy sticky and somewhat translucent, not the opaque white.

Tadah! look at +- 5.30 o'clock. That is the stem being  cut slanted. It's really crunchy and delicious! But the bottom line is must make sure to cook it as quickly as possible. It wont be nice if the vege wilted from all the cooking :)

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