Cooking Diary #2, 130213: Kailan, Prawn + Asparagus, Red snapper fillet with ginger and beans

Well i would like to apologise (if anyone is here at all) for forgetting all about the cooking diary. I'm just too lazy to update and type stuff out... Have been helping mum the boss every night for dinner actually.


Cooking Tips

1. Kailan
- Use a big fire to fry it because using a small fire and cooking it for prolonged periods of time will cause it to turn yellow easily.
- Add oyster sauce and salt/soya sauce while frying, sesame oil after frying.

Personal note: kailan will release water. A little to watery in the end. Watch out.

2. Fish with beans
- Open packet and remember to wash the fillet, but not for too long because the fish will lose its taste/smell
- Season fish with salt on BOTH SIDES
- Put slightly more oil than usual (but don't spam otherwise later the sauce will be very oily) to fry the fish later.
- Fry ginger until its slightly golden brown first.
- Add the fish and fry until its half cooked.
- Add water to form sauce base along with the oil from previously
- Add dark sauce to allow for sauce to be dark
-  Add two spoons of dou4 jiang4 (beans) and fryyyy away
- Watch out for middle of fish which may remain uncooked.

Personal note: Do not put too much oil at the beginning. Sauce may become too oily.

3. Prawns and asparagus
- Remember to remove shit in the prawns.
- After frying garlic, add asparagus first as prawns are very easily cooked.
- Add oyster sauce, and dark sauce, when prawns are about to be cooked.
- later add sesame oil

Personal note: Don't put too much sesame oil otherwise damn oily.