This is the dish I was talking about in my previous post on HK Baby Kailan that I would love to try cooking this. Ate them at the restaurant and fell in love with it and since then it has been on my mind. I let the CNY reunion dishes take the spotlight first and now I can proudly showcase my dish - Baby Kailan With Braised Taro/Yam to you :) It turned out fantastically delicious and I can have the whole dish all to myself. I am so going to cook this again but with dried shrimps this time for a change :) so that I can review and tell you which is better ! With dried shrimps or dried cuttlefish ? Those served at the restaurant uses dried shrimps !
The taro was braised till creamy and with some garlic and shredded dried cuttlefish ( but it would taste better with dried shrimps - unfortunately I could not find them in the fridge , thus replaced it with shredded dried cuttlefish ) It turned out great just the same. It is easy and simple to prepare and I am sure those with love taro or yam will surely love this dish. I know Jo and myself just love it !!! The most important factor is the taro must be a good one ( meaning- after cooking it must be creamy ) and the Baby Kailan must be tender young .
tender young baby kailan would be ideal
for this dish
Stir & mix the baby kailan into the braised taro
as easy as ABC :)
Taro lovers would definitely love this dish :)
Baby Kailan With Braised Taro/Yam
( Printable Recipe )
300 gms baby kailan - keep the tender young ones - wash and drain
1 tbsp olive oil
1 tsp salt
1/2 taro - cut into cubes
some shredded dried cuttlefish
some garlic - chopped
2 tbsp of olive oil
1 cup water
1 tsp of chicken granules
1 tsp of white pepper
salt to taste
Boil a pot of water , enough to blanch the kailan , add salt and olive oil to the water and blanch the kailan for 5-6 minutes till soft and cooked. Drain dry and left aside. Meanwhile heat up a non stick wok, add 2 tbsp of olive oil, saute the garlic and cuttlefish till fragrant. Add in the taro cubes and stir fry till evenly mixed. Add in 1 cup of water and chicken granules and braised the taro till creamy and soft and the water has reduced 1/4 . Add in the cooked kailan and stir fry till well mixed. Dish up and serve warm with a bowl of piping hot steamed rice.
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