Buttermilk Stir Fried Kai Lan
Buttermilk Stir Fried Kai Lan
Get this quick and easy Malaysian vegetarian recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • 1 pack Kai Lan (stem peeled)
  • 10 cloves Garlic (chopped chunky)
  • 1 handful Curry Leaves
  • 3 Chilli Padi (red)
  • 1 tablespoon Butter
  • 2 tablespoons Cream
  • Salt
  1. Slice from the top of the Kai Lan leafs to half way, leaving half of the leafy part and the stem.
  2. Deep fry the thinly sliced leafs in hot oil till crisp. Season and use as garnish.
  3. For the rest of the Kai Lan, blanch and shock in ice water.
  4. Strain, make sure its dry.
  5. Heat up a wok with 1 tablespoon of oil, add in the Kai Lan and stir fry for a minute, to dry it up. Set aside.
  6. In the same pan, add a little more oil and sauté garlic till nice golden brown.
  7. Add in the curry leaves and Chilli padi.
  8. When fragrant add in the butter and cream.
  9. Gravy should be nice and thick, add in the Kai Lan.
  10. Season and stir fry, serve.

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