All about 1 dish meal
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janet_lee88:
Ytd I bou Taiwan broccoli from the Pei Hwa wet mkt stall. It has a milder taste than the China ones (from NTUC) and is not too soft when cooked vs the Australia ones.Broccoli steamed and add butter...my son will eat that willingly.
Other than broccoli, he eats baby spinach in ikan bilis soup and stir fried cauliflower. Daughter only eats flower of chye sim. Cooking vegetables can be headache.
I will saute a few pieces of sliced garlic tge with the broccoli stems, then add the florets (cut into small pieces). Give the veg a good stir to coat with the oil, add some water and cover the pot. Once the colour is bright green, I add in a beaten egg. Cover again, then give a quick stir and add some shredded cheese. Cover and off the fire. Rest the veg for a short while and dish up.
My younger boy is very picky when it comes to broccoli. Ytd was the first time he gave the thumbs-up and ate more than usual. -
Harlequin:
Hey, thanks Harlequin!To fry kuay teow well you will need to have enough oil, use peanut oil if possible, or any oil with high-smoke point.
Start with small portion of kuay teow for each fry.
Garlic shouldn't be added into the smoked oil, should be smoked oil plain frying the kuay teow first.
After it's 80% fried, add black sauce, stir, then bring it to the side of the wok, make space in the same wok for frying garlics, you may need to add a little oil for frying garlics.
After garlics fried, bring the kuay teow into the garlic to fry together.
The horfun gravy prepare separately and pour over the fried kuay teow in the serving plate. The gravy and the kuay teow are not supposed to be fried together.
I re-read my message and realise i miss out a v impt word - Yes, not enough oil. -
b2b3m4:
My mom said, only add dark sauce when the kuay teow is fully fried and well \"separated\", not 80% fried. Or else the sauce will wet the kuay teow and make them stick back in a clump.
Hey, thanks Harlequin!Harlequin:
To fry kuay teow well you will need to have enough oil, use peanut oil if possible, or any oil with high-smoke point.
Start with small portion of kuay teow for each fry.
Garlic shouldn't be added into the smoked oil, should be smoked oil plain frying the kuay teow first.
After it's 80% fried, add black sauce, stir, then bring it to the side of the wok, make space in the same wok for frying garlics, you may need to add a little oil for frying garlics.
After garlics fried, bring the kuay teow into the garlic to fry together.
The horfun gravy prepare separately and pour over the fried kuay teow in the serving plate. The gravy and the kuay teow are not supposed to be fried together.
I re-read my message and realise i miss out a v impt word - Yes, not enough oil.
She also suggested that for beginner, you can \"marinate\" the kuay teow with oil right before frying, like that can coat the kuay teow evenly with oil but have to cut down the oil in wok. (My God! How much oil in her fried kuay teow I ate?! :faint: ) -
Harlequin:
She also suggested that for beginner, you can \"marinate\" the kuay teow with oil before frying, like that can coat the kuay teow evenly with oil but have to cut down the oil in wok. (My God! How much oil in her fried kuay teow I ate?! :faint: )
I thought kuay teow sold in the mkt are already oiled?
My MIL fries the kuay teow or mee hoon using chopsticks to flip them around the wok. -
Jennifer:
Oh, she claimed nowadays the kuay teow is less oiled, hard to fry cos easily clumpy.... so she coat it with more :skeptical:Harlequin:
She also suggested that for beginner, you can \"marinate\" the kuay teow with oil before frying, like that can coat the kuay teow evenly with oil but have to cut down the oil in wok. (My God! How much oil in her fried kuay teow I ate?! :faint: )
I thought kuay teow sold in the mkt are already oiled?
My MIL fries the kuay teow or mee hoon using chopsticks to flip them around the wok.
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Harlequin:
Oh, she claimed nowadays the kuay teow is less oiled, hard to fry cos easily clumpy.... so she coat it with more :skeptical:Jennifer:
[quote=\"Harlequin\"]She also suggested that for beginner, you can \"marinate\" the kuay teow with oil before frying, like that can coat the kuay teow evenly with oil but have to cut down the oil in wok. (My God! How much oil in her fried kuay teow I ate?! :faint: )
I thought kuay teow sold in the mkt are already oiled?
My MIL fries the kuay teow or mee hoon using chopsticks to flip them around the wok.[/quote]oic
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Jennifer:
For me, i will do a quick rinse of the oil which comes with the kuay teow by using hot water.
I thought kuay teow sold in the mkt are already oiled?
My MIL fries the kuay teow or mee hoon using chopsticks to flip them around the wok.
Dont like the oil which they used......
Yes, using chopsticks to flip them ard so as to lossen them.
To fried hor fun with \"wok hei\" needs a very hot wok and big fire,
since we cant have it by having the small stove at home, i fried it portion by portion..... -
jedamum:
Jedamum, i boil my broccoli before frying.....
need to boil once? u chop into mini pieces or large pieces?
i did once boiled. the kids sweared never to touch broccoli again. :oops:
BUT must be a quick blanch..... -
Our Lunch for this afternoon Char Kuay Teow.....
Before serving, sprinkle some crispy lard on top......shiok !!! :please: -
Huat ah.... another thread for heavenly food. :lovesite:
PS. TheAnswer is going to :slapshead: , haha, dealing with our M to L issue :evil:
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