Whoossh... what a mouthful! I mean the title of this dish, must be the champion of all titles I have here in my blog! Anyway, I just finished drooling over Rasa Malaysia's Stir-fried Brussels Sprout with Dried Sole which made me rush over to my blog to compose this particular kailan dish.
I saw how this chef from Hong Kong cooking up this dish in a Taiwanese cooking show in one of the newer Chinese (Mandarin) channels on Astro. Strangely, the host has never tasted canned Fried Dace with Salted Black Beans (maybe canned goods from People's Republic of China were not allowed to be imported into Taiwan???) and she claimed this dish was super delicious and very appetising only IF she can have a bowl of rice there and then haha... Hence, I quickly got hold of a pencil and a shred of paper, and jot down roughly what were the ingredients and methods while they're fresh in my memory. The visuals helped tremendously for a banana like me hahaha... and thank goodness there were very few ingredients only.
Stir Fried Kailan with Pork and Fried Dace with Salted Black Beans
A can of Fried Dace with Salted Black Beans (portion depends on how much kailan you're using, for me, I managed to cook 3 variations of this recipe from one can)
Sliced pork, pre-fried in some oil
Red chilli cut into thin slices (Attention Kelvin!!! There finally your favourite appeared hehe)
Corn starch solution
In a heated wok, pour in the fried dace, oil (up to your own degree of discretion) and beans included. Break up the dace with your spatula (but I find breaking up with my fingers is easier before pouring into the wok). Stir in the chili and add in some water. Put in some sugar (about 1 tbsp if using one can of fried dace as shown on telly). Next add in the pork slices and stir.
Once the liquid is boiling, dump in the kailan and stir till well cooked. Next, quickly stir in some corn starch solution. The thickened sauce should stick and glaze the leaves of the kailan. Dish up and eat while it's hot with plain rice!!!
I've tried another version using long beans and carrot strips without any meat. Don't bother to try this version ok since the long beans cannot soak up the dace and gravy unlike leafy kailan.
The next round, I've used Hong Kong kailan which is ohhh so tender and delicious. No meat was used too. Mmmmm it was superb!
Hubby and I concurred that this dish is very "poisonous" LOL poisoned both of us to eat more rice than necessary which is bad!!! Very very hearty... don't say I poison you too heh.
Easter is the perfect time to take a moment to count your blessings. May your basket are full of them today and always. Happy Easter to all!
Technorati Tags: kailan + malaysian food + vegetable