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.