Foodie

Sunday, April 02, 2006

Kai Choy Farn

This one pot dish is my favorite. You can substitute kai choy with long beans or taro, then it will be called tau kok(long beans) farn and woo tau(taro/yam) farn. Serve them with the hainanese chicken rice chilly. Most often when i cook dishes like these, i do not have a measurement of ingredients, you could use whatever meat you like, just cube into small pieces, the only thing to be aware of is not to add too much salt or soya sauce if using more dried shrimps. One could be a peasant and have more rice or be affluent and add in abalone. So, when i want to post, it is a very difficult task. So, search the net and if i find a recipe that suited me, will copy and paste and then change the method to suit my way of cooking or sometimes there is no change at all, if the taste is good, why change. This recipe is copied from kuali.com.

Image hosting by Photobucket

Ingredients:

300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water

Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper


Method: I

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put in rice, long mustard cabbage/kai choy and seasoning (B).

Toss for 1–2 minutes then remove all the ingredients to a rice cooker.

Pour in chicken stock or water.

Let the rice cook until done.

Allow the rice to stand for 10–15 minutes before dishing out to serve.

Method: II

Cook the rice with chicken stock/water in the rice cooker until rice is done.

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put chopped kai choy and seasoning (B) and saute until kai choy is cooked.

Pour over cooked rice and cover for 10 minutes .

Add sesame oil before stiring rice to mix.





Serves

30 comments:

Anonymous said...

Admire your consistency in food knowledge sharing!
Rachel

jadepearl said...

I love kai choy farn! Yummy!!! BTW, are you Cantonese?

lilyng said...

jadepearl

somehow if you are staying in kuala lumpur you have to know cantonese. i am hokkien that's why my last name is ng otherwise i will be wong. my mom is hakka but my maternal grandma is cantonese.

fooDcrazEE said...

salute a great mum

Anonymous said...

Hi Lily

This recipe of Kai Choy Farn is an exact copy of Amy Beh's Kai Choy Heong Farn that appeared in the "thestar/kuali" 07/03/06.

Anonymous said...

If this recipe is a copy cat from Amy Beh's recipe, then there should be a short note stating that. This is a simple acknowledgement we should at least make to show our graciousness.

lilyng said...

anonymous

i do not seek glory or fame, my blog is a collection of recipes that i have tried. i do not wish to anyone who wants to try the tested recipes to give any graciousness, i only want to share and if you think that i am a copy cat, in fact, i think i am, who bakes without a recipe from somewhere - books or otherwise. if you are so pissed about me being a copy cat, then too bad.

Anonymous said...

Anon,

But she has mentioned that it IS in fact a Kuali.com recipe.

jadepearl said...

OIC, you are from KL. Yup, everyone speaks cantonese there! :)

speedoflight said...

Lily:
I tried using your email but it bounced. So I'm going to piggyback my question on a post.

Do you happen to have a recipe called "Koay Kak". The best description I can find is:

Fried Rice Cubes - steamed glutinous rice cubes are stir fried in lard on a hot griddle with soy sauce, garlic, diced salted Chinese vegetable, bean sprouts, chives and chili sauce.

To see a photo of this dish:
http://www.petertan.com/blog/category/food/

speedoflight said...

Lily:
Do you have a recipe for Char Koak Kak?

Photos of the dish:
http://docfiles.blogspot.com/2006/05/char-koay-kak.html

http://www.petertan.com/blog/2005/08/07/penang-hawker-food/

MochiCheek said...

Hi Lily, great blog! I'll be frequenting your site for food inspiration that brings back home memories!

speedoflight said...

Lily:
Oh dear, just realized that the URLs I'd pasted for you was wrapping, here's the Char Koay Kak photos again.

Do you have a recipe for Char Koay Kak?

Photos:
http://tinyurl.com/r9ekk

http://tinyurl.com/motsj

imalegend said...

Hi there,

Love your cooking blog. I've just started one myself.

I've just come by after my unsuccessful attempt at serimuka though am trying again this weekend sometime.

You may want to change effluent to affluent. Effluent refers to sewerage, affluent refers to wealth.

lilyng said...

imalegend

thanks for pointing my error.

lilyng said...

speedoflight,

i do not have a recipe for char keok kak. from the pics they are called char chai tau kuih. i will have to cook it once so that i can post it.

speedoflight said...

Lily:
Yes, they are also called Char Chai Tau Kuih. For some reason the people who posted those photos on the URLs I gave you call them Char Koay Kak. I looked all over the Web for a recipe but there's none to be found :-(

It'd be so awesome if you could create a recipe for it. It might be quite a challenge to find the ingredients for it. Thanks!!!

Anonymous said...

do you have the recipe for shrimp keropok?

lilyng said...

anonymous

shrimp keropok and fish keropok making is usually for the chinese new year. when the inspiration is there, will make a batch of post it.

if if email me, will glad to give you the recipe

lilyng said...

speedoflight

try emailing me again lilyng_2000@yahoo.com

would love to hear from you

corren said...

Dear Lily,

You've not posted anything in a long while. I miss reading and trying out your recipes. How are you?

lilyng said...

corren

have been back to malaysia to help my other daughter with her confinement. although we were back for 2 weeks, the grandkids have not been well.

will try and post as soon as i am up to it

corren said...

Oh, that's good! You've been missing without news for a while and i was kinda worried :-P
Anyway, take care and hope to see your latest recipe soon!

fooDcrazEE said...

i dont think anyone had ever cook without copying some sort of recipe from somewhere. If anonymous thinks that AMY BEH recipe is genuine and she created them....please ...think about it again. The recipes are from so many ppl around the world and even restaurant or some Michelin Star Chefs copied someone elses recipe and modified them. Are you saying for example all the HAINANSESE CHICKEN RICE seller in MY or SG copied her recipe too ?

What a BULL....

lilyng said...

foodcrazee

i totally agree with you. i can cook a meal with what i have in the fridge and pantry without any recipe but i can never bake without one.

these savory rice and noodle dishes have been cooked so very oftened at home that they do not need recipes but, for the sake of sharing, a recipe and method has to be put on script.

lin said...

This is my favorite. I normally add dark soy sauce too so the rice is brown.

I once cooked with rice cooker once and it turned out soggy. My mom normally steamed it in pressure cooker.

Anonymous said...

Hi Lily,

I have been following your blog for many months now, and I must say that yours is definitely up there with the best.

Your recipes are such a treasure to me and, very reliable. Hope your do not mind that I copy your recipes. Thanks so much!

lilyng said...

anonymous

you are most welcome

Emily said...

Dear Lily,

I made Kai Choy Farn after been inspired by you!

http://emilycookingforays.blogspot.com/

Made Soya bean milk this morning before work; taufufah as well ~ will only know if it turned out well this evening!

Warm regards,
Emily

blessedjourneys said...

Hi Lily

Just want to let you know that I've been to so many food blogs but yours is still my fav because the results are ALWAYS good.

I love Kai Choy Fan from young as my grandma (she's Hokkien)always cooked it in a wok with wet towels covering the lid. She always use roasted pork and will also add dried oysters.

Thanks again for yout blog, its been invaluable for improving my cookery skills.

Joyce (from S'pore, now in Auckland)

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