{"id":13731,"date":"2018-09-26T16:13:03","date_gmt":"2018-09-26T08:13:03","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=13731"},"modified":"2018-12-07T10:49:16","modified_gmt":"2018-12-07T02:49:16","slug":"kailan-2-ways","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/kailan-2-ways\/","title":{"rendered":"Kailan Done in 2 Ways (Yin Yang Kailan \/ \u9634\u9633\u82a5\u84dd\uff09"},"content":{"rendered":"

\"Kai<\/b><\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

Many years ago, while we was living in the UK, a friend came with his mum to visit my family. His mum knew we were missing home, so she kindly whipped up a lovely dish of crispy kai lan for me. It was amazing to see how she made the Kai Lan vegetable, usually an accompaniment, as the main star! Needless to say, it was delicious and I’ll always remember her when I cook this dish.<\/p>\n

Nowadays, it is common for most restaurants to serve yin yang kai lan or kai lan cooked in 2 ways, which includes crispy kailan leaf shreds and crunchy kailan stalks. Recently I ordered this dish in my favourite Chinese restaurant in Johor Bahru, and it came topped with crispy anchovies. It was so delicious, that I couldn’t wait to get home to replicate this dish in my own kitchen!<\/p>\n

\"Kai<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

So why Kai Lan? That’s because of the hardiness of the vegetable. The Kai Lan’s leaves are sturdy, which make it great for achieving that crispy texture when you deep fry it.<\/p>\n

To achieve crispiness, you need to ensure that the kailan leaves are cut very finely, and also that the oil is hot enough (test out with a few strands first, they should crisp pretty easily!).<\/p>\n

It is also very important to watch the fire and the colour of the kailan leaves. Once they start to turn a little darker green, its time to remove them from heat. The kailan leaves can go very quickly from dark green to black, within just a matter of seconds! Don’t forget the kailan will continue to cook a little more after being removed from heat, so the final colour will be darker than when you first take it out of the wok!<\/p>\n

To make the crispy anchovies (ikan bilis), I microwaved them instead of deep-frying. Then I mixed them with some salt and sugar and sprinkled it over the crispy kailan. These little flavour bombs add a very nice crunch when used as a condiment to dishes, so do feel free to use them in other dishes as well!<\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n