Twin-style Kailan (双味芥兰 / 双拼芥兰) | Malaysian Favourite | Cook with Pam ASIA TO OZ скачать в хорошем качестве

Twin-style Kailan (双味芥兰 / 双拼芥兰) | Malaysian Favourite | Cook with Pam ASIA TO OZ

Twin-style Kailan (双味芥兰 / 双拼芥兰) | Malaysian Favourite | Cook with Pam ASIA TO OZ Here’s a restaurant-style recipe for Twin Style Kailan (双味芥兰 / Twin-Flavored Chinese Broccoli)—a popular Chinese dish known for its contrast of textures: part is stir-fried and part is deep-fried. It’s simple, elegant, and full of flavor. This dish usually serves kailan two ways on the same plate: 1. Stir-fried Kailan stems – Lightly stir-fried with garlic or oyster sauce. 2. Crispy Kailan leaves – The leafy parts are deep-fried until crispy, providing a contrast in texture. Taste/Texture: The stems are savory, juicy, and rich thanks to the umami sauce. Taste/Texture: The fried leaves are light, crispy, and slightly nutty—like kale chips. Would you like the recipe? Enjoy! Twin Style Kailan Recipe Ingredients: 300g Kailan (Chinese broccoli) choose fresh ones with both stems and leaves 香港芥兰 16g whitebait 银鱼仔 3 cloves garlic, minced 蒜蓉 1 tbsp oyster sauce 蚝油 1 tsp soy sauce 生抽 1 tsp sugar 糖 2 tbsp water 清水 1 tsp cornstarch + 1 tbsp water (slurry)玉米粉加水 Oil for deep frying and stir frying 食油炸和炒 Thanks for Watching 謝謝收看 If you like this video, please like, share and subscribe to my channel. 如果你喜歡此視頻，請點贊，分享和加訂閱