HONG KONG STIR FRY KAILAN

I STARTED THIS BLOG BECAUSE I MISS MY FRIENDS WHO ARE PURSUING THEIR STUDIES OVERSEAS. THE FEELING OF MISSING HOME AND ADAPTING TO THE NEW ENVIRONMENT CAN BE SAID EASILY BUT NOT DONE. A MEAL FROM HOME WILL HEAL THE HOMESICKNESS AS HOW IT HELPED ME WHEN I WENT ALL THE WAY TO SUBANG JAYA FOR MY TERTIARY EDUCATION. :)

INGREDIENTS:

• 300g OF KAILAN




• 5 TABLESPOON OF OYSTER SAUCE




• PINCH OF SUGAR




• 5 CLOVES OF GARLIC




• 3- 5 TEASPOON OF OIL

STEPS:

1. PEEL AND CHOP THE THE GARLIC INTO FINE SMALL PIECES.




2. BOIL A POT OF WATER AND ADD 3 TABLE SPOON OF SUGAR IN THE WATER.*(SUGAR IS ADDED TO MAINTAIN THE TEXTURE AND COLOUR OF THE KAILAN)




3. MAKE SURE THAT THE WATER IS BOILING WITH BUBBLES BEFORE BOILING THE VEGGIE IF NOT THE VEGGIE WILL LOOK WITTY.




4. BOIL THE VEGGIE UNTIL IT CHANGES TO A DARKER SHADE OF GREEN AND DRAIN THE WATER ALL OUT.




5. LATER, USE A PAN AND MAKE SURE THE PAN IS HOT BEFORE ADDING IN THE OIL.*( TO TEST WEATHER THE OIL IS HOT ENOUGH A NOT USE A WOODEN CHOPSTICK AND DIP IT IN THE OIL. IF THE WOODEN CHOPSTICK HAVE LITTLE BUBBLES AROUND THE END IT INDICATES THAT THE OIL IS HOT ENOUGH:).




6. NEXT, ADD IN THE GARLIC AND FRY IT TILL IT BECOMES SAUTE.




7. ADD HALF A TEASPOON OF SUGAR TO THE OYSTER SAUCE AND POUR IN AROUND 130 ML OF HOT WATER TO THE MIXTURE.




8. THEN ADD IN THE MIXTURE TO THE PAN FULL WITH SAUTE AND FRAGRANT GARLIC.




9. ARRANGE THE KAILAN IN A ORDERLY MANNER AND POUR THE SAUCE ON TOP OF THE KAILAN AND DINNER IS SERVE!:)