Comments on: Gai Lan / Chinese Broccoli or Kale with Oyster Sauce

By: Hershey

Hershey — Wed, 04 Oct 2006 08:05:36 +0000

Baby Kailan with oyster sauce is sure one of my favourite here in SG. I often order this dish at my favorite hawker in Angmokio and Jurong. And of course at Crystal Jade- one of the finest restaurant in the city! I like it better with roasted garlic/onion sprinkled on top.

By: Marketman

Marketman — Tue, 07 Feb 2006 09:16:10 +0000

Lei, sorry, I haven’t the foggiest clue how to make the white carrot things you have requested… perhaps other readers can chime in if they do know a recipe… ana, yes I think this is the veggie that they sometimes serve with Hainanese Chicken rice though sometimes its the lighter bok choy or pechay green – you can buy these at FTI Taguig, at MarketMarket, at Farmers Market in the stalls that have Chinese greens, etc…. Kong wi, yes it is good with mushrooms as well, but I think the sauce has a touch of cornstarch in that preparation… ann, peking duck sounds good just now… fried neurons…this is really easy to cook if you want to try it at home!

By: fried-neurons

fried-neurons — Tue, 07 Feb 2006 07:36:10 +0000

Ah, so THAT’S what those things are called! I love ’em, but I only ever get to eat them when I go out for dimsum with my former roommate, who’s Chinese-Malaysian. Thanks for teaching me something new yet again!

By: Ann

Ann — Tue, 07 Feb 2006 05:21:49 +0000

stir fried gai lan with shiitake mushroom is superb with roasted peking duck! yummmy pix you have there!

By: kong wi

kong wi — Tue, 07 Feb 2006 04:55:15 +0000

stir fry it with fresh shiitake mushrooms…the texture play between the meatiness of the mushrooms and the crispiness of the gai lan is sublime…

By: ana

ana — Tue, 07 Feb 2006 03:42:02 +0000

Hello MM!

Is this the same one they have with Hainanese Chicken Rice back in Sing.? Where do you buy these locally? We do our grocery mainly in Shopwise Pasong Tamo and I don’t think I’ve ever seen these there. Hope you could share. Thanks!

By: Lei

Lei — Tue, 07 Feb 2006 02:46:04 +0000

Good day MM, I may be stretching my luck too far,but do you happen to know how to prepare those white carrot cake dish that they have in Singapore. I miss them dearly. Thanks again for this post. I can’t stop the flattery, but going to your blog is really part of my morning/late morning ritual that I will never take out of my schedule.

By: Marketman

Marketman — Tue, 07 Feb 2006 00:40:34 +0000

bettina, when I drain the gai lan and place it on the plate, I make sure to leave some of the liquid it was boiled in. Then mix in standard oyster sauce and you will see it get diluted. You can play with proportions and find the consistency you prefer. Add the sesame oil once it is on the plate, just as a flavor accent. In the photo here, the dish has no sesame oil, hence no obvious “oil slicks” in the liquid. Sesame oil is best uncooked or only briefly heated from a flavor perspective…thanks for the daily visit!

By: bettina

bettina — Tue, 07 Feb 2006 00:29:20 +0000

Hi MM, im just wondering how you make your oyster sauce seem watery and a bit clear – looks more healthy to me than the oyster sauce we usually buy which is a thicker sauce. And when do you add the sesame oil? Thanks so much, ur site is the first one I open in the morning :)

By: gonzo

gonzo — Tue, 07 Feb 2006 00:22:30 +0000

At this point i have to say i LOVE the singapore food scene. I love the variety and exoticism of their dishes. Fish head curry in little India, hainanese chicken and ‘carrot cake’ in Chatterbox at the mandarin, beef rendang, seafood at the parkway, laksa lemak, and about a zillion other specialties, whew. i may have to book a flight soon..

anyway gai lan at hap chang is where i get to eat that particular vegetable fairly often. it’s not HK or singa quality but for this town it’s not bad. cheap too.