In The Kitchen With Momster

Dearie Suki is not back for dinner and the kids had their dinner in Ah Mah’s house and for me I just cooked one greendish for myself. I was searching over the fridge to see what I have and found a bag of kailan I bought few days ago. When I eat at the restaurant I love to order this dish they called it kailan chau kailan or yin yeong kailan. It is a greendish whereby the kailan leaves is cut into small pieces and deep fried till crispy and the stems is stir-fried with oyster sauce. I had this for dinner all by myself.

Ingredients :
200gm Hong Kong Kailan
A handful of ikan bilis
Some chopped garlic
2 tbsp Hsiao Hsing Wine
1/4 tsp salt
1 tbsp oyster sauce

Method :
1. Separate the kailan. Trim stems and cut into small pieces. Shred the leaves finely.
2. Heat oil in pan and deep fry the shredded leaves in hot oil till crisy. Removes leaves. Next deep fry the ikab bilis till crispy. Remove and set aside.
3. Scald kailan stems in boiling water till cooked through. Remove and keep aside for later use.
4. Heat oil in wok and sautee garlic till fragrant. Drizzle in the Hsiao Hsing wine and add in the cooked kailan stems. Add in oyster sauce and salt. Stir fried for a minute and dish up on a plate.
5. Arrange the deep fried kailan leaves next to it and top on with deep fried ikan bilis.

Note: This dish has a nice crunch when you serve it immediately.

It is quite hard to find lala ( clams ) either from the wet market of night market nowadays. Last Tuesday I saw it at the SJ night market and I quickly grab a plate of it at RM5. Lala is always my favourite no matter how you cook it. I think my Dad cooked the best lala dish at home. Yummy and I learnt to cook the lala from him in many ways.

Since it was a rainy day last Tuesday, I cooked Black Pepper Lala Soup added with a lot of chopped ginger and some Chinese wine for supper. Dearie Suki don’t eat lala and can you imagine, I had that big pot of lala by myself. Wow… yummy, yummy, yummy…

Ingredients :
1 kg lala, cleaned and soak in salt water then drained
2 tbsp chopped ginger
1/2 tbsp whole blackpepper corn, crushed a bit
1 litre water
Salt to taste
2 tbsp Chinese wine
Some Chinese parsley

Method :
1. Heat oil in pan and sautee chopped ginger till fragrant.
2. Add in water and black pepper corn. Let it simmer for 30 minutes.
3. Add in lala and season with salt to taste. Let it simmer for another 5 minutes or till lala is cook.
4. Pour in the Chinese wine and garnish with Chinese parsley. Serve hot.

The Momster’s is in Today.com. I discovered this blog while I was searching for some other information in the blogsphere. Finally I registered myself in today.com and this blog will be used by me to write down all my experiences in cooking and baking.

It has been a wonderful years for me with two lovely, active and growing up children and a supportive husband. I am a full time working mother and looking forward to be a stay at home mom if money permit me to do that. But I am definately looking forward for the day to come. I have the passion for baking and cooking. Despite my busy working schedule, I still find myself sometime to squeeze in to be with my family. Hence, I still cook everyday and bake almost every weekend. With this blog I will post as much recipes as possible and also the food that I cook and tested at home. Enjoy and  I hope you will like it.