Stir-Fry HamChoy with Sotong/Squid/Calamari (Preserved Mustard Green)

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Ready : 10 mins  [Prep : 5 mins † Cooking : 5 mins]
Serve :  4 with other dishes
Generic :  StirFry
Level :  More Than Easy
Idle :  None Printable Recipe.


A Humble Savory Sourish Dish

First things first, there are basically two types of “HamChoy (Preserved Mustard Green)”, just like; there are two type of Mustard Green – one being leafier than the other. This is the leafy kind. What U get from most eating outlets uses the lesser leaves type – particularly, the famous TeoCheow’s style. While this leafy type is often found at “CapFan (Mix-rice)” stalls, their versions are usually very watery and almost flavorless. In anycase, the version presented here is dry, and I think; originated from the Hakka clan. Well, at least this is the version that The VianD grew up with and is usually stir-fry with Squid or Beef slices. Here’s The Viand’s take on Stir-Fry HamChoy with Sotong/Squid/Calamari (Preserved Mustard Green).

IngredientS

 

MAIN :

  • HamCHoy – cut to abt 1 cm thick. Soak in water and squeeze. Do it several times to get rid of excess saltiness and sourness but not too much as U do want to retain the HamChoy flavor. Taste it to ur preference.

SIDE :

SEASONING :

  • Sugar, white pepper, a touch of Oyster sauce, Sesame oil and a dash of Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by stir-frying the squeezed-dry HamChoy with a few pieces of sliced Ginger without oil. Not very sure why U do this but saw my Grandma doing this, so simply follow..LoL Anyway, the most logical reason would be getting the HamChoy drier and thus more aromatic and flavorful. Keep aside.
  • Step 2 : Saute some chopped Garlic till aromatic. On high heat, add in the Squid, give it a few quick stirs – be mindful that Squid cook really fast else becomes chewy and tough. Add a little water (not too much, if U prefer a little gravy). Bring to boil, turn the heat to low and simmer for a min or two Add sliced red chilli and all the Seasoning Ingredients. Crank-up the heat, a few more stirs and mix well. Voila, ur plate of savory sourish Stir-Fry HamChoy with Sotong/Squid/Calamari (Preserved Mustard Green)” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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