I learned cooking this meal from my mommy, I've made it many times and my hubby loves it.
So in the practice of writing my foodblog, I decided to put this as my first recipe.
It's kind of a lot of work compared to the other recipes I planned to put on this blog, but we happened to have pictures ready for this, so here we go.
When I cook something, I'm not set on the idea that you have to put exactly this much of this and that to make the meal, I think everybody have different taste and preference on how much garlic, salt or sugar they want to put in their cooking.
So I'm pretty loose on describing the amount of ingredients. The recipe on this blog is aimed toward people who knows how to stir fry, and just like to experiment with the ingredients themselves.
I put pictures below showing how much ingredients I use, so you can get the idea.
Ok, let's get started
Ingredients:
garlics
shallots
gingers
meat (beef, chicken or pork, whichever you like)
bok-choy
potatoes
vegetable or corn oil (for deep frying)
sesame oil (minor contribution, not always necessary)
Oyster sauce (key sauce ingredient)
soya sauce (also necessary)
salt
sugar
black pepper
Start with pre-marinating the meat. I used beef for this one because beef is the meat my mom originally used on this meal.
cut the beef into small cubes, mix well with oyster sauce, salt and pepper (add a wee bit of sugar, soya sauce and sesame oil if you'd like), and let it marinate for at least 15 min.
Prepare the potatoes for deep frying.
I think I used about 3 or 4 medium sized potatoes and sliced them thin using food processor
Heat up the oil in the frying pan, and when it's ready, fry the potato.
We used about medium-hi heat usually, and potato takes a little while to cook
It's important to not dump all the sliced potato at once, unless you have big enough of a pan to cook 'em all at once.
Also, we're not frying crispy potato chips here. The potato is fried long enough only so that it's no longer raw. It should be a little bit mushy when it's done.
Put it in a strainer, so the oil drips down. Unless you like your food to be super oily hehe. But even I, the oilytasty, would rather strain my deep fried potato for this.
Ok, now that the potato is cooked and out of the way, prepare the rest of the ingredients.
We love garlics, so these are how much garlics, shallots and gingers we used.
Peel all the skins
and cut them all into tiny pieces, unless you like big chunk of garlic and shallots.
I used food processor to cut them all up, it makes things easier.
Move on to prepare the bok-choy
Slice the bok choy into 4, and separate the leaves and the stalks, since they are going to go into the frying pan at separate times.
The leaves will go in at later times, since the stalk will take longer to cook.
Since all the ingredients are ready to go, heat up the oil on medium-hi heat for final stir-fry.
I used about 5 tbs of leftover frying oil from the potato, and the brown streak you see in the pictures is a pinch of sesame oil.
When the heat is ready, toss in the garlic, shallots and gingers.
Keep stir frying so it doesn't stick and burned
when the garlic seems to have a little bit brown on the side, toss in the marinated meat
mix it well with the garlics and friends, and cover the pot so it cooks faster
Make sure its thoroughly cooked (you don't want raw meat in chinese food) and then toss in the bok-choy stalks
add a little bit of oyster sauce, soya sauce, a pinch of salt, pepper and sugar and mix well.
Qyster sauce have a little bit of that fishy taste, so you dont want to put too much of that.
Also, putting too much soy sauce here also will salten your food, so just a little bit is usually good enough.
cover it again, only for a little bit, to cook and soften the stalks
after the stalks is almost done, mix in the rest of the bok-choy leaves
cover it until they're done
and last, toss in the cooked potatoes, and mix well with the rest of them
It's quite a lot of food for two people.
I'm used to cook these much of ingredients, cos when I learned cooking this from my mom, she cooks this much for a whole family.
Also, this meal is always served with rice.
I personally think it's a bit too much to just eat it by itself.
The thing about chinese-indo food is that the meat or veggie meals is always treated as sides to be consumed with rice.
This picture doesn't show a correct proportion of how much rice is eaten compared to how much of the stir-fry meal is usually eaten as sides.
We usually get plenty of leftovers to take for lunch.
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