Thursday, October 18, 2007

Deep-fried and braised kai lan

400g local kai lan
2 garlic cloves
2 tsps dried baby scallops
1/2 Tbsp oyster sauce
1/2 tsp salt
2 Tbsps water
1 Tbsp Hua Tiao wine
3 Tbsps oil
1 tsp fish sauce
2 Tbsps oil
1 1/2 Tbsp silver ikan bilis

1. Cut the leaves off the kai lan after soaking in salt water for three minutes. Dry with kitchen towels and shred with a sharp knife to 0.3cm thick (or as thin as possible). Leave the leaves to dry a bit more naturally.

2. Cut the stems into 5cm lengths.

3. Soak the dried baby scallops in water for a few minutes to get rid of the salt.

4. Fry the whole garlic cloves in hot oil. Add in the dried scallops, then the kai lan stems. Season with salt and oyster sauce. Add water and braise till tender.

5. Turn on the heat in the wok and add in the wine. Dish out.

6. Heat oil in the wok till it smokes. Put in leaves to fry and crisp up. Drain and dish out and sprinkle with fish sauce.

7. Heat 2 Tbsps oil in clean wok till it smokes. Turn flame to low and add in silver ikan bilis. The oil must cover the ikan bilis. Fry them till there are bubbles round the oil. Turn on the high heat, for a minute. Dish out and sprinkle over crispy kai lan leaves.

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