kai lan – 好心人

Kai Lan (Stir Fry)

December 3, 2014 by Ho Lang

Kai Lan (Stir Fry)

One of the best kai lan vegetable are the ones that are from the wet market (always thought that there was only one type). But where were these from? I don’t know, and I don’t really care unless I was tasked to write a thesis on the types of Kai lan vegetable in the world. That I guess is also not about to happen any time soon, so yup, don’t really care.

But that said, wet market kai lan is really good. The vegetables is crunchy and stays fresh even though we kept it in the fridge for over two days before frying it up.

So if you want something simple and easy to prepare, this is it. Enjoy.

Recipe

Ingredients

Bunch of Kai Lan
7-8 Chinese Scallops
4 cloves of Garlic
80 grams of Pork Belly
Olive Oil
Light Soy Sauce

Method

1. Heat 3 tbsp of oil in wok, then fry minced garlic over low heat until fragrant. Then throw the pork belly into the wok and turn the heat to medium and stir fry until pork belly is fragrant (these are the pork belly that I made and store for frying vegetables).

2. Then add the Chinese Scallops and continue frying. After a few minutes, now dump the kai lan into the wok and fry until the kai lan vegetable is softened. Add a little light soy sauce and serve.

Bon Appetit!!

Bee Hoon with Stewed Pork

November 15, 2014 by Ho Lang

Bee Hoon with Stewed Pork

If there were such a thing as comfort foods, then this would be it. Simple, easy to cook and none of the hassle. But to do it well would require some kung-fu skills and minor athletic agility. If you don’t have that basic requirement, no worries, just follow my recipe and you would do fine.

Wifey and me love this easy dish, quick to prepare and full of flavour. We always have a can of stewed pork trotters stashed away in the corner of our kitchen cupboard, and just nice wifey wanted to eat this for lunch. Naturally being the ever optimistic home-cook, I immediately jumped into action *think minor athletic ability* and made the most wonderful bee hoon with stewed pork.

You can too.

Recipe

Ingredients

2-3 pc of dried Bee Hoon *A1 Brand, vermicelli*
1 can of Stewed Pork Trotters *narcissis brand*
Bunch of Kai Lan *vegetables*
3-4 pc Garlic
3-4 pc Pork Belly *reserved from the 漂亮 Pork Belly*
10 pc of dried mini Scallops *buy from Chinese medicine shop*
4-5 pc of dried Shitake Mushrooms *buy from Chinese medicine shop*
1 cup of Fish Stock *optional*
2 tbsp Olive Oil

Method

1. Soak the bee hoon and mushrooms in hot water. This should take about 5-10 minutes for them to soften. Once the mushrooms are done, slice them into small strips. Meanwhile, mince garlic and chop pork belly into smaller pieces. Wash and shred the kai lan.

2. Heat the wok and pour in the oil, then stir fry the garlic over medium heat, taking care not to burn the garlic. Then immediately as the fragrance of the garlic permeates the kitchen, fry the pork belly pieces. Then add the sliced mushrooms and continue frying until fragrant. Add the fish stock and the dried scallops. Cook with lid covered for a few minutes.

3. Add the can stewed pork including the preserved oil/sauce within the can. This adds to the flavour. Then add the shredded kai lan and stir fry a little before again covering the lid to allow the vegetables to soften a little.

4. Once you have softened the kai lan, you can add the bee hoon. Mix and combine the ingredients with a food tong and ensure that the ingredients are well mixed. You may wish to add light soy sauce if you like, but I thought the flavour from the stewed pork and the mini scallops was more than sufficient. Once cooked, serve.

Bon Appetit!