This was FANTASTIC! I made this for my in-laws, who are not very familiar with Asian food, and they LOVED it! My father-in-law does not like broccoli but said this was the best "broccoli" he's ever had and had seconds. I love your recipes and videos. You make Asian cooking very easy! Thank you!
Gai lan with oyster sauce was one of my mother's go-tos when I was growing up. Any time she was in a hurry or hard-pressed to come up with an impressive side, out this would come. I enjoyed veg but wasn't a huge fan of leafy greens was a kid- but I LOVED this, and I was even more impressed when I eventually noticed how quickly she threw this together. The rest of dinner would be already plated and ready to go, I'd get called down to eat, and in just a few minutes before I even finished setting the table with chopsticks and napkins, the finished gai lan just suddenly appeared. Thank you for bringing me this very fond reminder of my childhood!
Here in Malaysia, we also call it "kai lan", we also usually stir fry this with oyster sauce and salted fish. we call it "kailan ikan masin", (Kai lan with salted fish)... Really really good with rice, omelette and sambal... 😋😋
Guys, if you catch yourself wondering why she's spending so much time talking in detail about the cutting technique, it's because it MATTERS. It's exactly why most Asian restaurants in America don't make Kai lan taste as good as Asia, as they typically serve u the entire vegetable.
I love your tips & tricks! I've been making this dish for years but I have never cut it on the bias. You set up your fans for success with details like the gentle sizzle for the garlic b and separating the stems from the leaves. Thank you!
Pailin - I have been watching your videos for a long time. My wife and I love your cookbook. I just had to chuckle because at around 11:00 minutes on the video, your Canadian accent started to really come thru....yes my dear, you do have a Canadian accent ; - ) Also - thank you sooo much for your attention to detail - I know it is sometimes difficult to draw a balance of how much energy one needs to extend on the little things or differentiating the difference between what is important, and not so much. Your balance and the information you share and teach are perfect and much appreciated. Thank you soo much for sharing your passion. You are a fantastic chef and continue to produce one of the best cooking channels on TH-cam!
My grandma was Chinese so I grew up eating this all the time, I wish mainstream grocery stores carried it so I could cook it more often. There's some Asian groceries around that carry it but they have such a small selection of everything else, I'm too lazy to make multiple shopping trips to get everything I need. I still remember my grandma convincing me to try it because it prevents cancer, then again that's how she got me to try pretty much any new Chinese food, it apparently all prevents cancer.
@@gummydogs And eating custard gives you a runny nose. When we were kids, my brothers had a heap of these "theories" all aimed at putting me off my food so they could have my share. 👍😁
i went to a chinese restaurant yesterday and got gai lan with oyster sauce for the 1st time and i was looking for a good recipe but couldnt find one and i just saw this!!!!!!!!!! i also made ur hot thai chicken today and loved it! i have to try this soon i cant believe how perfect the timing is
I remember my mom making this when I was little. She added a splash of xiaoxing wine to get rid of the slight bitterness the vegetable has so that we kids would enjoy eating it more.
Gai Lan is wonderful because it lasts a long time in the fridge. It's so crunchy and fresh. I also love that you didn't peel the stems. Great recipe Pai.
I love these easy stir fry recipes. They are such time savers for a busy person. I’m always looking for simple tasty recipes that take no time at all to cook, I am so glad I chanced upon your channel. My family’s staple diet is rice so these dish go really well with our main meals.
This is one of my comfort food dishes. I can eat it all in one sitting (by my myself). I just made it tonight. My wife loves it too. I didn’t have gai lan but I had some Choy Sum. It was delicious just the same. I added a teaspoon of Shaoxing wine to the sauce. Thanks for reminding me of this recipe.
What a coincidence. My mom made this and I'd just eaten it before watching your video! My mom put crispy pork (moo krob) in hers. My favorite version is with salted fish (pla kem), the funky smell just does it for me. I normally hate veggies but I can eat a bucket of this with rice. Best vegetable dish ever.
Had never been a fan of kai lan growing up because of its slightly bitter or medicinal taste. But got my mum to cook this dish tonight using the seasoning as stated in the recipe and really enjoyed the dish! This recipe is definitely a keeper and will be my go-to kai lan recipe in future! Thank you very much! 😊
I'm Chinese but I always separate the thick fibrous stems from the leaves of any vegetable. So kale, gai lan, broccoli, broccolini, even bok choy. I just prefer the stems to be cooked for a longer time so they get more tender, and then the leaves to still have a fresh crisp texture.
Wow! I just bought some gai lan from the store and before doing so I checked your old mixed veg stir-fry recipe. And now I have just come home from the shop and there is this new recipe! Thanks. I am overly excited.
@@PailinsKitchen Yep, it was and it was delicious. I made some extra for lunch today but it became my midnight snack. Now there are two large Japanese eggplants waiting for me in the fridge. And some prawns in the freezer.
I just prepped it today n I second what you said,, it's absolutely one lip-smacking dish.. definitely made it to my top 3 thai dishes... totally in love with it.. thank you for sharing this recipe ❤❤❤
I have always eaten the whole parts of a vegetable. Carrots with the roots and Broccoli is the same and this is about to become my favorite dish. Thank you.
My family does the same but we add a protein. We cut slices of pork, beef, or Asian meatballs and fry till it's golden then add the garlic's and veggie and stir. The only season we add is oyster sauce and fermented soy beans.
Wow. Just started see ur videos. Tried Broccoli recipe. As a Indian always wanted to try Thai / Chinese cooking. Found a right person Love from Singapore. ❤️
Thank you, great video and recipe! Just made some last night for dinner. The Gailan/Kailan came right out of my garden. I intend to stir fry them the same way with my Kale straight from my garden as well. It was 😋
Anything with garlic YUM! I would have to travel 90 miles one way to get Chinese Broccoli but I do have veggies, oyster sauce and of coarse garlic so this will be on the menu tonight using another vegetable. My mouth is watering at the thought. Thank you and I appreciate no loud music like some have no matter how good someone is loud music and I HAVE to turn it off or migraine time. It's morning and my mouth is watering for my vegetables tonight. New subscriber from Montana.
For the chicken stock/broth this is when frozen (ice cube tray) chicken broth/stock cubes come in handy. I always freeze small bits of leftovers that way.
I do not eat this enough in Thailand, in fact its only ever if the better half orders it when we are eating out sometimes. Now i am dialled in on this dish, can add it to my repertoire so thank you for this upload.
This is delicious! I love Chinese broccoli to start with, but the sauce makes it even better. Garlicky, savory, a touch sweet, with the freshness and crispness of the broccoli. I sauteed some diced chicken and mixed it in with the greens. Made a delicious healthy lunch.
Your videos are so easy to watch. You present very well. And I have tried two of your recipes they both turned out super yummy! You are a treasure find!
Thanks for this. I asked my hubbie to buy me morning glory, but he found this which he thought was "interesting". Thing is, I've never cooked with Gai Lan before, so I really needed a recipe. It turned out great! Thanks for the recipe!
The combination of oyster sauce and soy sauce taste so good. Maybe better than using salt. Also, adding in more garlic does the work to perfection! Thank you for the tips!
In Cantonese cuisine, gai lan is also often stir-fried but with minced garlic. It's also great stir-fried with some pieces of protein, such as squid. And it will be cut up in smaller pieces. But, for steamed gai lan, i feel like I do eat the whole stems quite gracefully - the trick is to bite from the base. It is not rude in Chinese food to bite a piece of food that you are holding with chopsticks. Almost everything else is served in smaller pieces. Honestly if I'm making my own gai lan, I will go ahead and cut the steamed whole lined up stems across into three pieces together and many restaurants will too (so yes, then some pieces are just leaves and some just stems). If you don't cut it, each time you get a bit of each.
I usually cut the lower leaves off, then blanche the stems for a minute before I add the leaves, drain, and drizzle with oyster sauce. We eat that 3-5 nights a week at my house.
Since I have no idea to get Chinese brokkoli from (have never seen it in a German Asia store), I substitute it with bok choy and add shiitake mushrooms (and a little bit of extra fish sauce). That's awesome vegetarian style or with meat of choice. 😋👍🏼
when i lived in chiang mai for a summer, this and kaho soi gai were my two ultimate favorite dishes. (although other faves include milky toast with pandan custard and those fried roti with sweetened condensed milk during the night market)
This is the first dish my mom taught me to cook when i moved out with just any veggie, mostly Pak Choi. It's so easy and it's the dish i recommend to any friend who ask's how they can start learning to cook asian dishes. Just take a vegetable you like, some onions or garlic, put some oyster sauce, soysauce and water in there and cook for a few minutes so the veggies soften up but is still crisp. Easy, not a lot of ingredients and super variable.
trilingual, Pailin🙋🙌 GREAT TALK 😁 GREATER FOOD😉 Pailin really takes time in Preparing her food, cooking well while explaining it same time thoroughly to her fan.
Learned something more than cooking skills: most of people (including me) pronounce this veg as 'Jie Lan' in Chinese until I looked for it in dictionary; turns our I have been mis-pronouncing it in my entire life. It should be 'Gai Lan'! Thanks Pailin!
Thank you for the lovely and simple recipe to make a delish Kai Lan. Tried it and it turned out yummy! I took your advise and added in a bit more garlic as I love having more of them too 😃
My mom always added ginger and a splash of rice wine, and used salt instead of soy sauce. And she would just drizzle the oyster sauce on top, so it was my job to mix it with the gai lan as a kid lol
This was FANTASTIC! I made this for my in-laws, who are not very familiar with Asian food, and they LOVED it! My father-in-law does not like broccoli but said this was the best "broccoli" he's ever had and had seconds. I love your recipes and videos. You make Asian cooking very easy! Thank you!
Gai lan with oyster sauce was one of my mother's go-tos when I was growing up. Any time she was in a hurry or hard-pressed to come up with an impressive side, out this would come. I enjoyed veg but wasn't a huge fan of leafy greens was a kid- but I LOVED this, and I was even more impressed when I eventually noticed how quickly she threw this together. The rest of dinner would be already plated and ready to go, I'd get called down to eat, and in just a few minutes before I even finished setting the table with chopsticks and napkins, the finished gai lan just suddenly appeared. Thank you for bringing me this very fond reminder of my childhood!
Here in Malaysia, we also call it "kai lan", we also usually stir fry this with oyster sauce and salted fish. we call it "kailan ikan masin", (Kai lan with salted fish)... Really really good with rice, omelette and sambal... 😋😋
It's very true! I love it just exactly how it was cooked 😊.
"masin"? In Indonesia it's 'ikan asin'.
Omg 😋 😋 yum
Guys, if you catch yourself wondering why she's spending so much time talking in detail about the cutting technique, it's because it MATTERS. It's exactly why most Asian restaurants in America don't make Kai lan taste as good as Asia, as they typically serve u the entire vegetable.
I was wondering about that. Now I hope I can actually find this in my local Asian market. Thank you🙏🏻
I love your tips & tricks! I've been making this dish for years but I have never cut it on the bias. You set up your fans for success with details like the gentle sizzle for the garlic b and separating the stems from the leaves. Thank you!
Pailin - I have been watching your videos for a long time. My wife and I love your cookbook. I just had to chuckle because at around 11:00 minutes on the video, your Canadian accent started to really come thru....yes my dear, you do have a Canadian accent ; - )
Also - thank you sooo much for your attention to detail - I know it is sometimes difficult to draw a balance of how much energy one needs to extend on the little things or differentiating the difference between what is important, and not so much. Your balance and the information you share and teach are perfect and much appreciated. Thank you soo much for sharing your passion. You are a fantastic chef and continue to produce one of the best cooking channels on TH-cam!
My grandma was Chinese so I grew up eating this all the time, I wish mainstream grocery stores carried it so I could cook it more often. There's some Asian groceries around that carry it but they have such a small selection of everything else, I'm too lazy to make multiple shopping trips to get everything I need. I still remember my grandma convincing me to try it because it prevents cancer, then again that's how she got me to try pretty much any new Chinese food, it apparently all prevents cancer.
Hahahaha, the universal grandma argument: "Eat it. It's good for you."
Remember also that everything _causes_ cancer (according to mainstream fads, at least) 😂
Eating fish eyeballs improves your eyesight
@@gummydogs And eating custard gives you a runny nose. When we were kids, my brothers had a heap of these "theories" all aimed at putting me off my food so they could have my share. 👍😁
Try growing it. It’s easy to grow as are most Asian greens
i went to a chinese restaurant yesterday and got gai lan with oyster sauce for the 1st time and i was looking for a good recipe but couldnt find one and i just saw this!!!!!!!!!! i also made ur hot thai chicken today and loved it! i have to try this soon i cant believe how perfect the timing is
I remember my mom making this when I was little. She added a splash of xiaoxing wine to get rid of the slight bitterness the vegetable has so that we kids would enjoy eating it more.
Gai Lan is wonderful because it lasts a long time in the fridge. It's so crunchy and fresh. I also love that you didn't peel the stems. Great recipe Pai.
I love these easy stir fry recipes. They are such time savers for a busy person. I’m always looking for simple tasty recipes that take no time at all to cook, I am so glad I chanced upon your channel. My family’s staple diet is rice so these dish go really well with our main meals.
I love Gai Lan. The more garlic the better. Will give this a try.
I like it that you are teaching us how to prep it together with cooking it. It makes it easy for nooks.
This is one of my comfort food dishes. I can eat it all in one sitting (by my myself). I just made it tonight. My wife loves it too. I didn’t have gai lan but I had some Choy Sum. It was delicious just the same. I added a teaspoon of Shaoxing wine to the sauce. Thanks for reminding me of this recipe.
What else could anyone say, Beautiful Chef, wonderful dish. ขอบคุณ
What a coincidence. My mom made this and I'd just eaten it before watching your video! My mom put crispy pork (moo krob) in hers. My favorite version is with salted fish (pla kem), the funky smell just does it for me. I normally hate veggies but I can eat a bucket of this with rice. Best vegetable dish ever.
So happy you have weekly videos again! Cheers!
Aw I'm sorry to say that we're not back to weekly yet...but last week's video was a week late! 😣
Had never been a fan of kai lan growing up because of its slightly bitter or medicinal taste. But got my mum to cook this dish tonight using the seasoning as stated in the recipe and really enjoyed the dish! This recipe is definitely a keeper and will be my go-to kai lan recipe in future! Thank you very much! 😊
Tq for sharing tips to cooking gai lan. I follow your tips and it really turn out still very crunchy and green.
I'm Chinese but I always separate the thick fibrous stems from the leaves of any vegetable. So kale, gai lan, broccoli, broccolini, even bok choy. I just prefer the stems to be cooked for a longer time so they get more tender, and then the leaves to still have a fresh crisp texture.
I agree I shave the stems first, I’m Irish ☘️ born in USA married to a Chinese, but I do all the cooking, so I try to make Asian dishes each week.
I like to eat pat wun sen
I appreciate you going back to scoop out all the sauce. It’s precious !
Simple, healthy, and delicious. The ideal accompaniment to a meal and perfect for the home cook. Thank you.
SAUCE
1 1/2 Tbsp Oyster sauce
1/2 tbsp soy sauce
1tbsp water
1/2 tspn sugar
1/4-1/2 tsp white pepper
Hi! As she mentions the recipe is linked below the video - hot-thai-kitchen.com/gai-lan-oyster-sauce/ Cheers! Adam
Best Gailan I've made. ❤ I've tried some of her recipes, and they never failed me.
Mum made dis everytime we feel like not eating anything big or there's not much in the fridge. Very tasty and a little addicting.
When I visit Thailand, one of my favourite meals is ผัดคะน้าหมูกรอบ, Chinese broccoli oyster sauce stir fry with crispy pork.
I had this vegetable for the first time the other day. My Philippine sister-in-law fixed it for me and it was delicious!
Ljn
Wow! I just bought some gai lan from the store and before doing so I checked your old mixed veg stir-fry recipe. And now I have just come home from the shop and there is this new recipe! Thanks. I am overly excited.
It was meant to be!
@@PailinsKitchen Yep, it was and it was delicious. I made some extra for lunch today but it became my midnight snack. Now there are two large Japanese eggplants waiting for me in the fridge. And some prawns in the freezer.
Thank you for instructions! Gai Lan is my fav chinese veg! Since I don't live at home anymore, I need to learn how to cook it for myself!
I just prepped it today n I second what you said,, it's absolutely one lip-smacking dish.. definitely made it to my top 3 thai dishes... totally in love with it.. thank you for sharing this recipe ❤❤❤
I’ll try this after I go shopping at my international store. I forgot to tell you that “Mandy” from Souped Up Recipes, recommended your channel to me.
Cool - and thanks! :)
คะน้าหมูกรอบ my favorite but love this on the side with หมูทอดกระเทียม.
This quick stir fry is right up my street, love any veg cooked any way. Thanks for sharing! UK
I have always eaten the whole parts of a vegetable. Carrots with the roots and Broccoli is the same and this is about to become my favorite dish. Thank you.
I love all the culture Pailin hits us with.
Me too😍
Me too 👍
Omgawd YESSSSSSSSS please looks soooooooo delish Pailin, can’t wait to try this now
My family does the same but we add a protein. We cut slices of pork, beef, or Asian meatballs and fry till it's golden then add the garlic's and veggie and stir. The only season we add is oyster sauce and fermented soy beans.
Wow. Just started see ur videos. Tried Broccoli recipe. As a Indian always wanted to try Thai / Chinese cooking. Found a right person
Love from Singapore. ❤️
Awesome recipe Pailin! I have to try this one! Thanks!!!
Thank you, great video and recipe! Just made some last night for dinner. The Gailan/Kailan came right out of my garden. I intend to stir fry them the same way with my Kale straight from my garden as well. It was 😋
I have a garden full of Chinese Broccoli. Can't wait to try this.
Ha!!! I made this exact recipe but with baby bok choi for my boyfriend and he has become totally addicted to it. He loved it!!
This looks so good!!! Makes me hungry. I'll definately try this!! Thanks
Thanks for sharing how this is to be cooked. I love these greens.
I made THE best gai lan today thanks to you Pailin 😋 🙏🏻. Crunchy stems and not overcooked leaves, flavors just right 🥳
Anything with garlic YUM! I would have to travel 90 miles one way to get Chinese Broccoli but I do have veggies, oyster sauce and of coarse garlic so this will be on the menu tonight using another vegetable. My mouth is watering at the thought. Thank you and I appreciate no loud music like some have no matter how good someone is loud music and I HAVE to turn it off or migraine time. It's morning and my mouth is watering for my vegetables tonight. New subscriber from Montana.
Hi Pailin, I tried this recipe yesterday for dinner, was wonderful and 😋😋. Will cook again and again. Tks alot😍
Thanks for you're advice on the timing aspect involved in this prep!!!
Very nice.
My fav veggie. Love adding it to fried rice with Chinese sausage.
Love your videos...so real and your joy is contagious!💕
So used to eating it like a big leafy branch with oyster sauce on top or on the side. This is great! Thanks for the tip.
NIce job P, beautiful colour and healthy option-proper stir fry is much harder than it appears
For the chicken stock/broth this is when frozen (ice cube tray) chicken broth/stock cubes come in handy. I always freeze small bits of leftovers that way.
I like the stem cutting technique, particularly the sharp angle. It gives a better result than what I used to do.
I do not eat this enough in Thailand, in fact its only ever if the better half orders it when we are eating out sometimes. Now i am dialled in on this dish, can add it to my repertoire so thank you for this upload.
just made it again... and love it. I put the extra garlic in as well.
This is delicious! I love Chinese broccoli to start with, but the sauce makes it even better. Garlicky, savory, a touch sweet, with the freshness and crispness of the broccoli. I sauteed some diced chicken and mixed it in with the greens. Made a delicious healthy lunch.
Yayyyy!!! I love kai lan so so much... My favourite veggies... Great recipe... See u next time....
I love this idea of quick and easy vegetable side dishes. Please post more.
And what veggies last long in fridge
Your videos are so easy to watch. You present very well. And I have tried two of your recipes they both turned out super yummy! You are a treasure find!
I love Gai Lan. So crispy and delicious. Nice raw too.
I love the preparation very simple to prepare to also the vegetables is good I will prepare some thanks for sharing
Thanks for this. I asked my hubbie to buy me morning glory, but he found this which he thought was "interesting". Thing is, I've never cooked with Gai Lan before, so I really needed a recipe. It turned out great! Thanks for the recipe!
Your recipes are life changing thank you so much !!!
I just made something similar last night. I also really like water spinach stir fry with tons of garlic.
This is my favorite veggie w beef and garlic
This recipe is wonderful- it was an instant hit at our house. Thanks, Palin!
I love to watch you cooking, you are very lovely and so excited when you cook ... thsnks for all your gorgeous recipes
Mine too. I mix it with every meat available in my fridge (even Ham works). I prefer mixing with prawns.. Superduper delicious!
The combination of oyster sauce and soy sauce taste so good. Maybe better than using salt. Also, adding in more garlic does the work to perfection! Thank you for the tips!
Don't think I'll ever reach my gai lan quota. Thanks for a great video. Te best I've seen on preparing gai lan.
I like this girl and her videos, easy food and a easy pleasant presenter style.
In Cantonese cuisine, gai lan is also often stir-fried but with minced garlic. It's also great stir-fried with some pieces of protein, such as squid. And it will be cut up in smaller pieces. But, for steamed gai lan, i feel like I do eat the whole stems quite gracefully - the trick is to bite from the base. It is not rude in Chinese food to bite a piece of food that you are holding with chopsticks. Almost everything else is served in smaller pieces. Honestly if I'm making my own gai lan, I will go ahead and cut the steamed whole lined up stems across into three pieces together and many restaurants will too (so yes, then some pieces are just leaves and some just stems). If you don't cut it, each time you get a bit of each.
I usually cut the lower leaves off, then blanche the stems for a minute before I add the leaves, drain, and drizzle with oyster sauce. We eat that 3-5 nights a week at my house.
this recipe damn solid 💪💪 I love adding chinese sausage and mushrooms to it as well
Made this tonight, such a simple and delicious way to eat some green leafy veg!! 🙏🏼 Thanks as always Pai!!
Thank you so much for this vid.. now i have a go to veggie dish that i know i will love to eat repeatedly while in diet..
Since I have no idea to get Chinese brokkoli from (have never seen it in a German Asia store), I substitute it with bok choy and add shiitake mushrooms (and a little bit of extra fish sauce). That's awesome vegetarian style or with meat of choice. 😋👍🏼
I found some in a Swedish Asian store and it was labelled Chinese Kale Shoots.
You can substitute it's hybrid (broccoli and Chinese broccoli), the broccolini.
I made this again today. It's become my favorite vegetable dish.
This is the best video on gai lan I have ever seen. Definitely like this way better than the traditional Cantonese way.
I like to do this, but I fry the garlic in oil until brown and crispy, remove from pan and sprinkle it on top to add some textural contrast
when i lived in chiang mai for a summer, this and kaho soi gai were my two ultimate favorite dishes. (although other faves include milky toast with pandan custard and those fried roti with sweetened condensed milk during the night market)
I love eating vegetables! Delicious sis! Thanks! 😋
This dish is so simple yet so impressive when cooked well 👏
So yummy! Thanks for sharing!
I've learned so much from your channel! Thank you for sharing your recipes and I look forward to making this dish soon.
Me too
Amazing you are vry detailed in the whole process of cooking especially for us the beginner, thanks much for sharing and your tutorial, 👏👍👌😃
Looks great. I'm growing some gai lan for the first time this year and I will try cooking it this way. I think it's probably ready to be picked now.
Also, the wok not needing high heat all the time is a great information.
Nice one Pailin. A classic asian style dish that is loved by asians.
great simple recipe. i make this all the time. great with mushrooms too
This is the first dish my mom taught me to cook when i moved out with just any veggie, mostly Pak Choi. It's so easy and it's the dish i recommend to any friend who ask's how they can start learning to cook asian dishes. Just take a vegetable you like, some onions or garlic, put some oyster sauce, soysauce and water in there and cook for a few minutes so the veggies soften up but is still crisp.
Easy, not a lot of ingredients and super variable.
trilingual, Pailin🙋🙌
GREAT TALK 😁
GREATER FOOD😉
Pailin really takes time in
Preparing her food, cooking well while explaining it same time thoroughly to her fan.
I made and it’s so delicious 😋 thanks Pailin you’re so good
You're such a pro, love all the tips and ways to change the recipe such as pounding chilli first, thank you!!
Learned something more than cooking skills: most of people (including me) pronounce this veg as 'Jie Lan' in Chinese until I looked for it in dictionary; turns our I have been mis-pronouncing it in my entire life. It should be 'Gai Lan'! Thanks Pailin!
Thank you for the lovely and simple recipe to make a delish Kai Lan. Tried it and it turned out yummy! I took your advise and added in a bit more garlic as I love having more of them too 😃
I really enjoy these simple vegetable side dish videos! Please make more!
I love this vegetable (kailaan) I even planted this in container at home❤🤝🙏🇵🇭🌍mis u Pai
I love this and I do almost the same thing with pak buung. And you are right, lots and lots of garlic.
Cambodian 🇰🇭 cook that way too
Being a Malaysian- born Chinese....This dish is typical of our ancestral dish menu.
Add abit of bawang goreng even better..ha ha
Not ori............
@@shariff786rsa try a bit of salted fish
@@shariff786rsa boleh gak tapi
My mom always added ginger and a splash of rice wine, and used salt instead of soy sauce. And she would just drizzle the oyster sauce on top, so it was my job to mix it with the gai lan as a kid lol