New Mrs Lee's Cookbook, The--Volume 2 by Shermay Lee

Author:Shermay Lee
Language: eng
Format: epub
Publisher: World Scientific Publishing Company
Published: 2019-07-15T00:00:00+00:00

Fried Kiam Chai with Pork

Preserved mustard cabbage stir-fried with pork

INGREDIENTS

200 g preserved mustard cabbage (kiam chai)

80 g pork fat

100 g pork belly

2 cloves garlic (bawang putih)

1½ tbsp sugar

1 tbsp dark soy sauce

PREPARATION

1Soak the salted mustard cabbage in water. Remove and discard the water until the mustard cabbage is only slightly salty. Repeat this 2–3 times if necessary. Squeeze dry then shred.

2Cut the pork fat into small cubes. Slice the pork belly into strips.

3Peel then mince the garlic.

METHOD

1Heat a wok over a medium flame.

2Without any oil, dry-fry the mustard cabbage for 2–3 min. Remove.

3Over a high flame (with no oil), stir-fry the pork fat until it is crisp and light golden brown. The oil from the fat will be released as it fries. Remove and drain.

4Return 2 tbsp of the pork fat back into the wok and stir-fry the garlic until light golden brown over a medium flame.

5Over a high flame, add the sliced pork then the shredded mustard cabbage. Stir-fry for 1 min.

6Add the sugar and dark soy sauce.

7Return the crispy fried pork fat cubes to the wok, mix well and serve.

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