Hello my dear friends…
There’s this recipe thats been kinda trending in here because i keep looking at them swirling around in my feeds from the cook influencers i’ve been following. The name is Crispy Kailan. Well, i love Kailan a lot but never thought of making them crispy. This is a deep fried food so its kinda very out of my comforth zone. I have a love - hate relationship with deep fried food especially nowadays that i have been trying to live and eat healthily. Kailan is such a beautiful veggies that the thought of deep fried them in oil is hurt my conscience a lot.
Kailan
This is the Kailan that my husband bought from another city. Yes, for this recipe i had my husband bought me this from a city 70 km away from ours. We live in a small city so this kind of veggies like Kailan didnt exist in here no matter where you look at, even in their supermarket. Luckily, my husband had a work day trip to another city. Since he was working, he lives the fresh organic Kailan in the car in such a scorching weather and it resulting to the Kailan became yellowish instantly. I was kinda getting sad but still trying to be optimize because its the only chance i got Kailan in my hands and so its the only chance i can make this recipe i’ve been wanting to make. The Kailan that i have is 250g, so its not a lot. I dont want to waste a lot of such a good vegetables for a deep fried food.
Garlic Powder
1 tsp of garlic powder. Now, in many recipe i saw the garlic that they use is a fried minced garlic. I personally doesnt want to added the greasiness from oil to it so i changed it to garlic powder. I love the taste of garlic powder so its not a problem for me.
Salt
1 tsp of salt.
Sugar
1 tsp of sugar
Before doing anything, we need to cut the Kailan first. Just take the leaves of Kailan, we dont need the rest. We can make something out of the stem of Kailan so we can save it rather than throw it away. Making this food doesnt mean we have to waste any food or any parts of the Kailan.
After that, we have to wash the Kailan with a clean running water.
After washing them, its better to pat the leaves till it dry. The reason to do that is so when we fry them, there will be minimum of hot oul splashing around. I dont want to waste my kitchen tissue either so i just try my best to dry them with two sheets of kitchen tissue. I will leave it them to drying by themselves after that.
After we try to dried them as best as possible, its time to cut them as thin as possible. In many recipes i saw and learnt from, they said that the thinner the better. Maybe it means that it will be crispier like that and this is the result of my cutting, i think i did a pretty good job in this part.
This is where i started to messed up. I dont want to waste cooking oil so i just put around this much cooking oil. Waiting till they hot in middle heat.
After that i feel the oil is getting hot, i throw all the Kailan inside and cover them immediately so i dont get attacked by the splashing oil.
At this point, i started noticing that my Kailan crispy looking more like a Kailan soup. I noticed that they’re cooked but not getting fried properly. After one minute im getting worried and start to think that maybe because i put too little oil and so many Kailan at the same time and its just not how i should cook it. Just a little bit of information that i am a newbie in this cooking world so there’re many things i didnt know.
Then i have an idea to take like 3/4 of the Kailan and put it in a small plate. The left over Kailan in the pan started to be fried properly and its getting crispy. Then i really understand my mistake at the time. I started cooking them in smaller portion and they’re looking so crispy now.
Lastly, i put all of the seasoning and mixed them with my hands and voila its finished.
My husband loves the Kailan so much and we both have the same thoughts that its kinda feel wrong to eat them like this but its still taste so yummy. I made a silky tofu soup as its friends so we eat both of them with a warm rice and its taste so good. I think it will taste better with a boiled silky tofu on top of the warm rice and the crispy kailan at the very top of them.
