A: No, not at all. Wine is made from fruit; brandy is distilled wine, that means they take water out of the fruity bit so you get even more of goodness that way. Beer is also made from grain, so bottoms up!
Q: Aren’t fried foods bad for you?
A: Food these day are fried in vegetable oil. In fact, they’re permeated by it. How could getting more vegetable be bad for you?
Q: So Doc, is chocolate bad for me?
A: Are you crazy? Cocoa bean; another vegetable!
Got the vegetable jokes? Nevermind if you don’t get it, just Eat Your Vegetables lah!
I know a lot of people dislike Kailan leaves as they’ve a slight bitter taste. Well, here’s an alternative to get them to eat both the stems & leaves. It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan (鸳鸯香港芥兰) recipe! #CookForFamily
1 tsp minced Garlic
1 tsp grated Ginger
1 tsp Oyster Sauce
½ Chinese Wine
½ tsp Olive Oil
Pinch of Salt
Dash of Sesame Oil
Cooking oil for deep-frying
- Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes.
- Cut off end of stems & remove skin using a peeler (optional).
- Heat oil & sautéed garlic till fragrant. Add kalian, ginger & oyster sauce & mix well. When vegetable is almost cooked, stir in sesame oil & wine. Dish it up on serving plate.
- Heat oil & deep-fry leaves till crispy. Drain & sprinkle salt. Mix well, & arrange them neatly on top of Kailan stems & you’ll get a delicious plate of Yuan Yang Crispy & Crunchy Kailan (鸳鸯芥兰)!
Wanna Win some Food Vouchers? Hop over Luxury Haven Giveaway by foodpanda!!