Wednesday, March 26, 2008


P'nee Hu is whatyamacallit 'flat fish' in Hokkien; otherwise it's dried flounder. It's used to infuse the cooking oil, thus giving it a slight fishy aroma, but it's hardly noticeable once the oyster sauce is introduced.

I used a bag of the Kailan (Chinese broccoli) vegetable; don't know its weight. The amount of the dried fish used is really up to you, however, practise moderation; it doesn't really alter the taste, but it's treated as an accompaniment to the vegetable.

As is with most vegetable, quick frying time is of the essence to maintain the crunchy and its greenness. Any dilly dally will get you a limp willy. So get your stuff together and flame on...


1 Bunch Kailan

1 Clove Garlic

4 P'nee Hu


Cut the vegetables into bite size. The stems into slices.

Get enough water boiling hot, shock and awe the vegetable.
Blanching the vegetable is a 'touch & go' affair. Once submerged in water, give it a once toss over. Then out of the water and drain.

Use 4 tablespoons of oil to fry the P'nee Hu over medium heat until golden brown and crispy. Remove from oil and set aside.

Use the fried oil in the wok to fry the garlic and julienned chillies.

When the garlic is fragrant, throw in the vegetables. Give them a quick toss or two to fully coat them with the garlic oil.

Pour in a ¼ cup water mixed with 1 tablespoon of oyster sauce. Mix well, and then add salt to taste.

Thicken slightly with cornflour slurry if desired.

Finally pitch in the fried p'nee hu, and toss.

Serve immediately.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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