#stir-fried

Dish

kakina

Kakina is a cruciferous vegetable cultivated across Gunma and Tochigi prefectures in central Japan. In early spring, the new shoots are harvested one after another and used in cooking, so they are called kakina, or "scraped vegetables." They have a good taste, soft, and are usually eaten as boiled vegetables, but this time, I tried stir-frying them with butter, salt, and pepper.

2024.12.26

カキナのバター炒め　(prose, cooking)

I opted for the San Lao Hor Fun (三捞河粉) or Three-tossed Flat Rice Noodles. The noodles are stir-fried with sliced fish (typically snakeheads) and bean sprouts for a simple yet incredibly flavourful and tasty final dish.

Full recipe: https://www.youtube.com/watch?v=kWWp90Q-p_A&t=53s

Stir-fried rice noodles with beef (beef chow fun) is a popular Cantonese dish that is commonly found in HK restaurants. However, have you ever heard of cooking the beef chow fun in an ancient way? This is not the same as traditional stir-fried rice noodles. In an ancient way, ginger is involved in cooking the dish. If you are interested in cooking ancient beef chow fun, you can watch this video:) The stir-fried rice noodle with beef is wok hei infused and I hope you will like it.

Ingredients 

Beef 

Flat rice noodles 

Chives 

Bean sprouts   

Onion 

Scallion 

Ginger 

Salt 

Pepper 

Egg 

Chicken powder   

Light soy sauce 

Dark soy sauce 

湯剥きしたトマトと玉子のスープ、回鍋肉。アフリカのカバさんたちとともに。

We started off with this small (S$11++) Stir-fried Green Beans (干煸四季豆) cooked with minced pork and dried chilli. The beans are still crunchy in the centre and the chilli gave it a little heat; nothing we Singaporeans couldn’t handle.

Normally we had the pig’s stomach in soup so we ordered this S$12++ plate of Flash Fried Pig’s Maw (爆炒豬肚) for a change. Came stir-fried with plenty of vegetables such as bamboo shoots, sweet peas, black fungus, carrots and onions plus spices like ginger and garlic.

Using the lees (红糟) left over from wine fermentation, the restaurant prepared this S$15++ portion of Red Rice Vinesse Pork Belly (红糟三层肉). The lees imparted the dish its alcoholic fragrant and taste. While the pork bellies aren’t too bad, I found them on the springy side. I actually preferred their chicken version cooked in the same style.

For large potatoes, roughly cut them without peeling them and microwave them for 4 minutes and 30 seconds. Cool, peel, and cut into bite-sized pieces. Slice the squid into rounds, add olive oil to a frying pan and fry. Add salt, stir, and add the potatoes. Season with pepper and oregano and remove from heat. It also goes well with alcohol.

イカとポテトの炒め物（料理）

ポテトは、大きめのものを、皮を剥かずに大まかに切り、電子レンジで4分３０秒。冷まして皮を剥き、一口大に切る。イカは輪切りにし、フライパンにオリーブオイルを敷き、炒める。塩を加えてさらに炒め、ポテトを入れる。胡椒、オレガノでシーズニングし、火から降ろす。お酒にも合う。