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After the lala miso soup, my second dish for this year’s reunion dinner is Hong Kong Kailan with Roasted Pork. This is actually the first time I made this dish, though had it a few times at various restaurants, usually with Choi Tam (Brussels Sprout). I would usually have my vegetables fried only with garlic, but since this is the year of pig, why not a spice it up with some roasted pork?

Hong Kong Kailan with Roasted Pork
this dish sure looks yummy, isn’t it?

Ingredients:

  • Hong Kong kailan
  • roasted pork (RM 3-5, from morning market or hawker)
  • sliced or chopped garlic
  • corn flour
  • cooking oil
  • salt

Steps:

  • heat up a few spoons of cooking oil
  • throw in the garlic and then roasted pork, stir
  • add in the vegetabl ewhen the garlic gets golden, shoots first, then the leaves
  • add some salt for flavor (half a tea spoon should suffice)
  • pour in the mixture of corn flour and water (2 table spoon of corn flour and half a cup of water)
  • stir till vegetable is cooked

Hong Kong Kailan with Roasted Pork
cooking this is easy as 1-2-3

The dish was pretty easy to prepare, and it did turn out great. The aroma of roasted pork complimented the fresh vegetable really well. Corn flour and water gives a slightly salty gravy that makes eating this dish with steamed rice a very good combination. Try it!

Discuss : KY cooks – Hong Kong Kailan with Roasted Pork (CNY reunion dinner)

  1. Gong Xi Fa Chai. The kai lan looks good. I hope you had a nice time with friends and family.

  2. how come the kailan so skinny one

  3. Kelvin,

    HK kailan is skinny, unlike the local type. it’s the same thing as we had at Kah Soh.

  4. i thought we had HK choy yuen at Kah Soh

  5. Hi i’m one of your readers and I think you might have made a mistake. I don’t think choi tam is known as brussel sprouts as it is a totally different kind of vegetable. Have a look http://en.wikipedia.org/wiki/Brussels_sprout . Anyway I’m just making sure. Keep up the blog..its good stuff!

    cheers =)

  6. Macalister,

    You are right in a way, I’ve done quite a bit of research on this whole choi tam thing and it seems like we call it brussels sprout here. Oh well, I just hope people know what I mean. hehe

  7. Looneytune

    Gong Hei Fatt Choy to you KY! The veggie looks good, but I think that it is not HK kailan judging from the before and after pictures. What you have there is spinach (Bo Choy). You can see from your picture that it has the pink tip at the root, and after frying it has a slight crunch even though it is soft. No matter, it looks delicious anyway.

  8. Hi Ky,
    I am one of your ‘peminat’ far away in england.your blog is my FAVOURITE!I really miss our food so lets set a date for makan-makan whenever I got a chance to balik kampung,I am useless with places to eat in KL lah!Take care,pandainya cik abang masak!

  9. Looneytune,

    The package says HK kailan, from Cold Storage. hehe

  10. Look at that…
    The man can cook too!
    (It looks delicious)
    :)

    Haha..
    Anyway, Happy Chinese New Year, KY!
    Hope you and your family will be blessed with happiness and prosperity in the year of the pig.

  11. wow… the HK kailan from Cold Storage totally difference from local kailan… it’s totally look like choy sum or bo choy!!! so the amazingggggggggg…

    I had tried HK kailan before… not so much different from local kailan…
    @_@

  12. foodcrazee

    wonderful cook u have turn into……good for ya….btw, Giong Xi Fa Cai dude….

  13. Happy new year KY… Teaching people how to cook piggy in the year of the piggy? Nice…

  14. Hi KY,

    Been a silent reader of your blog for quite some time now. I love your food escapades around KL. Makes me miss home a lot. Roasted pork…man….drools….

    Anyway, i think we foodies should stick together. Can I add your blog and you add mine? :)

    My food blog’s http://food-fusion.blogspot.com

    EW

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