{"id":10322,"date":"2017-08-23T23:32:35","date_gmt":"2017-08-23T15:32:35","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10322"},"modified":"2017-08-23T23:32:35","modified_gmt":"2017-08-23T15:32:35","slug":"teochew-kailan-kway-teow","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10322","title":{"rendered":"Teochew Kailan Kway Teow"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong><em><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10324\" alt=\"Teochew Kway Tio 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/06\/Teochew-Kway-Tio-3.jpg\" width=\"650\" height=\"533\" \/><\/em><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><em><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10325 alignleft\" alt=\"Teochew Kway Tio\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/06\/Teochew-Kway-Tio.jpg\" width=\"650\" height=\"517\" \/><\/em><\/strong><\/p>\n<p style=\"text-align: justify;\">I remember the time when I attended the Inaugural Teochew Festival at the Ngee Ann City in 2014. I was about three to four months pregnant then and was having morning sickness constantly throughout the day. It definitely wasn&#8217;t the best time and opportunity to go to a food haven like this one. Most people were there to devour all the Teochew goodies and all I could do was look at what people around me were gobbling up &#8211; oyster omelette, pork trotter jelly, green chives dumpling and Teochew kuehs etc. How I wish I could everything as well!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">In the end, we settled for three dishes at the festival &#8211; a plate of oyster omelette, a box of pork trotter jelly (my favourite!) and a bowl of Ah Balling glutinous rice balls with gingko filling and sweet broth. I saw other patrons at the next table eating plates of stir-fry kailan with kway teow and they looked really delicious too. Especially because I&#8217;m Teochew but have never ever tried this dish before, I was all the more curious to know how this dish would have tasted like. That curiosity remained till today, and at long last I&#8217;ve decided to try making this dish at home based on other available recipes online. There aren&#8217;t many to start with though, so my attempt here is to the best of my knowledge!<\/p>\n<p style=\"text-align: justify;\">As plain as it looks, I must say this dish is really deceivingly flavourful &#8211; not what it looks like at all! The pickled radish, stir-fried with oil, gives off a really great flavour and wok hei fragrance with the kway teow. With only a few ingredients required to whip up this dish, it is definitely worth the while preparing this dish at home, especially since it takes only a few minutes to prepare everything.<\/p>\n<p style=\"text-align: justify;\">And yes, I will definitely give this dish a try the next time I visit the Teochew festival!<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Baby kailan: 200g, chopped into very small pieces<\/li>\n<li style=\"text-align: justify;\">Fresh kway teow (broad rice noodles): 400g<\/li>\n<li style=\"text-align: justify;\">Oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Pickled radish: 3 tbsp (mixture of sweet and salty radish), rinsed in water 2 &#8211; 3 times<\/li>\n<li style=\"text-align: justify;\">Garlic: 1 clove, finely chopped<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Salt: a pinch<\/li>\n<li style=\"text-align: justify;\">White pepper: a pinch<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Blanch kailan. Set aside.<\/li>\n<li style=\"text-align: justify;\">Blanch kway teow. Set aside.<\/li>\n<li style=\"text-align: justify;\">Heat oil in wok. Stir-fry radish and garlic till fragrant and slightly browned.<\/li>\n<li style=\"text-align: justify;\">Stir in kailan and noodles.<\/li>\n<li style=\"text-align: justify;\">Mix in fish sauce, salt and white pepper. Stir to combine well.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/06\/Teochew-Kway-Tio-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10323\" alt=\"Teochew Kway Tio 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/06\/Teochew-Kway-Tio-2.jpg\" width=\"650\" height=\"477\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Blanching the noodles in hot water first will help to untangle them from each other especially if you&#8217;ve bought them chilled from the supermarket. It also helps to wash away some of the oil from the noodles.<\/li>\n<li style=\"text-align: justify;\">I couldn&#8217;t find any sweetened pickled radish from the supermarket, so what I did was to add 1 tbsp sugar to the radish after they&#8217;ve been rinsed so that they aren&#8217;t too salty yet taste just right for the noodles. It works really well and the noodles tasted just right!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10322\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I remember the time when I attended the Inaugural Teochew Festival at the Ngee Ann City in 2014. I was about three to four months pregnant then and was having morning sickness constantly throughout the day. It definitely wasn&#8217;t the &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=10322\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,22],"tags":[588,478,473,52],"class_list":["post-10322","post","type-post","status-publish","format-standard","hentry","category-chinese","category-noodles","tag-kailan","tag-rice-noodle","tag-stir-fry","tag-teochew"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10322"}],"version-history":[{"count":10,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10322\/revisions"}],"predecessor-version":[{"id":10483,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10322\/revisions\/10483"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}