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Ingredient
Hong Kong kai lan
Introduce
Chef :
SALGHong Kong kai lan
Recently there is a news article about customers ordering HK kai lan in a restaurant for over $90 which started everyone talking on social media 😂 I am glad to introduce you to the restaurant style cooking method for this "legendary" overpriced restaurant dish. Fear not, it will only cost you $1.85, sold in Singapore NTUC Fairprice supermarket.
Ingredient
Food ration :
4 peopleCooking time :
15 minutes
300 g
Hong Kong kai lan
10 g
ginger
20 g
garlic
1 tablespoons
cooking oil
1 teaspoon
salt
1200 ml
hot water
Cooking instructions
* Step 1
Separate the bigger leaves from the stems. Remove thick outer layer of the stems with a knife. Rinse, drain and leave aside.
* Step 2
Chop the garlic and ginger. Leave aside.
* Step 3
Prepare a pot of boiling water about 1200ml. Add salt and cooking oil. Then add the kai lan to boil for about 4 minutes for the stems and 2 minutes for leaves. Boil the kai lan by batches so as not to lower the water boiling point.
* Step 4
Remove the boiled kai lan and leave aside.
* Step 5
Heat up 3 tablespoons of cooking oil with medium heat. Saute garlic and ginger until slightly browned.
* Step 6
Pour the hot oil, the sauteed garlic and ginger over the boiled kai lan. Ready to serve.
Note: if there is a photo you can click to enlarge it
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