Waxed Meat Kai Lan 蜡味芥蓝
A wonderful combination of meat and vegetable
Recipe source : own ( replicating from a Petaling Jaya Chinese restaurant )
Two years ago my cousin invited our family to a Chinese New Year lunch. The restaurant was in Section 14, Petaling Jaya. There were a few banners promoting the chef's culinary expertise and they displayed pictures of the chef's award winning dish. At that time I did not pay too much attention to the banners nor the name of the restaurant and chef because I was busy catching up with my cousin on her latest happenings and her family. But SK and I can vividly remember this dish of waxed duck and waxed meat cooked with kai lan. The dish was beautifully presented and the taste was of course wonderful.
Since we have waxed duck and waxed meat in our refrigerator, SK and I decided to replicate this wonderful dish to share with you.
1 1/2 waxed drumstick
1 piece of "kwai fah yoke"
400g Hong Kong kai lan
Top: Waxed duck drumstick Bottom: A piece of "kwai fah yoke"
To prepare the waxed duck drumstick for cooking
Bring 1 litre of water to the boil. Immerse the waxed duck into the boiling water and let it simmer for about 5 minutes. Drain away the water and pick off the remaining feathers that are stuck to the skin. The boiling will help to remove some of the excessive oil found on the waxed duck drumstick.
How to prepare the Hong Kong kai lan
- Bring 1 litre of water in a pot to the boil
- Add in 1 tsp of lye water (kan sooi in Cantonese)
- Boil the Hong Kong kai lan for 2 minutes
- Drain and wash under a running tap and set aside
- Bring another litre of water to the boil
- Add 1 tsp sugar
- Blanch the Hong Kong kai lan for another minute
- Drain and set aside.
2. Cut the "kwai fah yoke" into small pieces.
3. Place both waxed meat on a metal dish and steam over boiling water for 15 minutes.
4. In a large bowl, place kai lan and the steamed waxed meat together and mix well.
5. Arrange them on a large plate.
6. Ready to serve. Enjoy !
A great Chinese New Year dish for the whole family
I am submitting this post to Chinese New Year Delights 2013
hosted by Sonia aka Nasi Lemak Lover