Monday, October 23, 2006

Mock Seaweed/seasoned laver

Whenever i have 'kai lan' or chinese broccoli, i would use the older leaves to make this delightful dish. There is no wastage, even if the leaves have gone slightly yellow, they can be used too. I did not post this earlier although this dish is cooked practically everytime we have a 'kai lan' stirfry until my friend winnie told me that she learnt something new and i saw her picture, it was so beautifully done. Thank you winnie for reminding me. Although she used green cabbage, she told me that collard greens can be used too and i told her that i have seen Iron Chef - Kenichi , fry Shanghai Siew Pak choy in one of the battles.

Photobucket - Video and Image Hosting


10 leaves of Kai Lan/Chinese Broccoli
1 tsp sugar
1/4 tsp salt
1 tsp
toasted sesame seeds
oil for frying
To make long strips (called "chiffonade"), commonly used for basil and mint, y
Remove the main stem from the leaves.

Give them a spin or two in the salad spinner to dry or alternatively dry using kitchen towels.

'Chiffonade' the leaves by stacking individual leaves on top of each other, then roll up the leaves. Cut thin slices off the leaf roll to make long, thin strips.

Heat oil and fry the thin strip of leaves until crispy. Remove with a strainer and when well drained, put them onto kitchen towel and sprinkle with sugar and salt. Mix thoroughly.
(I do not fry with alot of oil, i will only use 1/4 cup and fry the leaves by batches - this way, i do not end up with a huge pot of green colored oil)

Sprinkle with toasted sesame seeds before serving.


No comments:

Related Posts Plugin for WordPress, Blogger...