Week 5, 2015

Jan 26 (Mon)

Horse trainer extraordinaire A offered to hold an unmounted riding workshop for riders who took her clinic. All we needed was a venue. I haven't used the function room at my condo at all since moving in, so I thought this would be a good time to try out the kitchen. Since it was to be held at 7:30pm, I made some finger food so that nobody would pass out from hunger.

Stuffed Italian Bread

I've wanted to make this ever since I first laid eyes on the photo on Pinterest, with cheese oozing out of all the crevices. The 1/2 c of butter stated in the recipe seemed a huge amount so I cut it down by 1/3, which still seemed a lot, but after it's baked I realized I should have used all the butter called for. As one guest said, 1/2 c of butter divided by ten people is nothing! It was still very yummy, but could've been better if I didn't skimp on the butter.

Horse Treats (AKA veggie sticks) with Buttermilk Blue Cheese Dip

I substituted home made yogurt for the sour cream, used buttermilk powder from iHerb, and shallots instead of red onions. It was a huge hit and I had to cut more veggie sticks to keep up.

Dark Chocolate Brownie

I usually use a brownie recipe that contains melted milk chocolate in the batter and chunks of dark chocolate stirred in, with no coco powder. It is really decadent but sometimes I feel like having a brownie with only dark chocolate. Last week I tried a recipe using only coco powder with no chocolate. The resulting brownie was good, but I thought it lacked depth. So today I made one using both chocolate and coco powder (both Valrhona), with no flour. It turned out really well. Don't you just love a brownie with a beautifully cracked top? I'm going to put this on the menu of my bakery when it comes into operation.

I'm happy to report that after our workshop the only thing left of the food was about 1 tbsp of dipping sauce, and that was only because I ran out of veggie sticks. Nothing makes me happier than to have no leftover at the end of a gathering. The week is off to a great start!

Jan 27 (Tue)

Had carbs all day long, including two pieces of brownies for breakfast and half a slice of Lady M's decadent chocolate crepe cake for tea. This was my second visit to Lady M. I had a matcha crepe cake the first time, which was nice, but this chocolate version really wowed me. Both my friend W and I were impressed, and we're not the easily impressed type. So that's saying something =oP

Dinner is carb-free! J was happy.

Salmon Cake with Greens

I really like the capers inside the salmon patties. It's low fat, high protein, super healthy, without losing taste.

Chilled Thai Squash Soup 

I used yellow squash for this, but have also made it with butternut squash when I wanted it to be a more substantial soup. The curry paste gives it a nice kick without being too overpowering. I had this for lunch the next day, and it tasted even better.

Jan 28 (Wed)

Had another private jumping lesson at 7am on the horse that refuses to move. Thank goodness I had the foresight to drink an oatmeal smoothie on the way to the club, and wore spurs. When adding oatmeal to your smoothie you can either dry blend it to pulverize before adding the wet ingredients, or you can soak it in the liquid overnight. I soaked this time.

1/4 c oatmeal
1/2c fruit juice
1/2 frozen banana
1c butterheard lettuce
5 strawberries

After walking 4 dogs from 9:30am to noon under the hot sun, dinner needed to be an substantial affair, with lots of proteins and vitamins.

Roasted Chicken Sausage with Brussels Sprouts, Fennel & Potato

Chicken sausage is a healthier alternative to the pork variety and tastes just as good. This is my idea of comfort food, without the guilt.

Crunchy Fennel Salad with Dates, Olives & Almond

So sometimes people eat your dinner ingredients in the fridge but that's ok, pomegranate seeds are just as nice as grapes. I like salads with fruits in it, so this one is a favourite, but I think some people may find it strange. Try it and find out.

Jan 29 (Thur)

One of my favourite home cooked Japanese dishes is 豚の角煮or braised pork belly. There's a similar version in Chinese cuisine, but the Japanese version is less sweet, and seems less greasy. It usually contains daikon, Japanese radish. I saw arrowroot（茨菇）at the supermarket and I know it's used in some Chinese meat dishes so I decided to try adding that. The pork belly turns out soft and tender after the long cooking process, but the radish almost tastes better than the meat, and the bonus? They have all the meat flavors but none of the fat. That's why I wanted to add the arrowroot, to have another meat-tasting non-meat ingredient in this dish. The verdict? I loved it. The texture is almost like a yam, but firmer. This dish goes really well with white rice, with the soup poured onto the rice.

Japanese Braised Pork Belly

2 x 400g          pork belly strips

700g                Japanese radish

radish leaves, if available

4 hard boiled eggs

6cm piece of ginger, sliced, with skin on

1 dried red chili

1 leek, green parts only, do not cut

100ml sake

2 tbsp sugar

100ml Japanese soy sauce such as Kikoman

1. Peel radish and cut into 2cm thick half-moon shaped slices
2. Cut radish leaves into 4cm long and blanch in boiling water
3. Heat up Teflon coated frying pan over med heat.  Place pork belly strips into pan and brown on all sides, wiping off oil with paper towel once in a while.
4. Place radish pieces into pan with pork and stir fry briefly so that radish is covered in oil.  Remove radish and set aside.
5. Place pork, ginger, chili and green part of leek into a heavy pan.  Add 600ml of water and heat over med-high heat.  Once boiled skim off foam and cover with lid.
6. Let simmer for 1 hour, stop the fire and let sit with lid on for another hour
7. Remove pork and sieve stock into a clean bowl.  Measure out 300ml and return to cleaned pot, along with sake and sugar.
8. Cut each belly strip into 4 pieces and place into pot.
9. Heat over med-high heat until boils.  Then cover and simmer for 10 min
10. Add soy sauce, cover with parchment paper drop-lid and then pot lid and simmer for another 50 min.  Add radish and hard boiled egg to pot for the last 30 min.
11. Add radish leaves to pot and stir before serving.

 
Jan 30 (Fri)

I met C very early on in my riding venture, back when we both rode at the Saddle Club. She was hosting a dinner for trainer extraordinaire A and invited us. We were late due to J's work and heavy traffic so I was famished by the time we arrived, but the first thing I noticed was a little bowl of dark sauce in front of me. C told me it was for dipping the jambu, or rose apple. I think I've only had jambu once, when I found it in one of the hotel's welcome fruit baskets. Although juicy, it didn't really have any distinctive taste, so I never bothered with it again. This little dish of dark sauce, called Kecap, however, transformed the tasteless jambu. I finished all the jambu and wished there were more!

C shared how she makes the Kecap, which also goes well with white rice: Chop shallots, add black soy sauce (she uses an organic black bean soy sauce) and some brown sugar. Add chopped coriander and chili padi to taste.

   
I wanted to tweak the Reeses Peanut butter cup cake so I made it for the dinner party. Everybody loved it, so the taste is there, but I need to refine the look.

Jan 31 (Sat)
I had brunch with a friend on Thursday at Wild Honey and ordered one of my favorite all day breakfast items, the Tunisian. This time however, the eggs were under cooked and the whole dish was too watery.

The unsatisfying experience was still on my mind when I woke up this morning, and I made a mental checklist of what ingredients I have in the fridge and decided to make my own. I turned on the oven when I got up, and went to brush my teeth and wash my face. When I was done with cleaning myself up I started on the tomatoes. While it's cooking I plucked the herbs from my balcony and chopped the avocado. By the time the tomatoes are ready the oven was hot so the whole thing took less than 20 minutes.

Breakfast Skillet (serves 2)
1 can of diced tomato (400g)
herbs of your choice (I used thyme and oregano)
ham or sausage
1 avocado, sliced
4 eggs
S&P

- Preheat oven to 200C/400F
- Lightly grease a 10" cast iron pan and heat over high heat. Pour tomato into pan, add herbs and ham. (you can also use canned tomato with herbs already added in) Cook until most of the liquid is evaporated. Add salt and pepper to taste.
-  Turn off heat. Make four holes in the tomato mixture and crack an egg into each hole. Arrange avocado slices between the eggs
- Bake in the oven for 8-10 minutes, until egg whites are just set and yolks are still runny.

You could skip the ham and make it vegetarian, or omit the avocado if you don't want it to be too filling. I ate it with challah bread dipped in the yolks. It was very satisfying and lasted me all day.

I stayed home all day and shot jewelry photos for a friend's upcoming charity auction. Four hours later I was completely pooped. Now I remember why I had given it up years ago. My back and wrists just can't take it. It's definitely a sign of aging =o(

 
For dinner we had Indian.

Chicken Tikka Masala 

I think this is as healthy as you can get with decent Indian food. I use low fat yogurt and roast my own bell pepper, so it's not packed in oil. I can never find fenugeek leaves so sometimes I use fenugeek seeds, but today I omit it completely.

Instead of rice or naan we had cauliflower rice. When J was off carbs completely I tried all kinds of carb alternatives. Zucchini noodles are definitely not my thing, but cauliflower rice tastes so like rice it's unreal.

Cilantro Lime Cauliflower Rice

Some recipes are completely raw, but I find that cooking it a little bit makes it taste more like rice because you take the crunchiness out of the cauliflower. 

Tomorrow is a day of dressage competition. I am helping out in the morning and competing in the afternoon so there will be no cooking. Packing for the show stresses me out big time, and I have never managed to not forget something =o( Wish me luck!

Week 4, 2015

Jan 19 (Mon)

 

Mondays are the only non-riding days, so I had lunch with my riding buddies at an Italian restaurant in Duxton Hill.  The food was very very good. Calamaris were crispy but not oily, the semolina bread was warm and fragrant. The brurrata could've been creamier, but my penne with eggplant sauce was excellent. I especially liked the fried eggplant skin threads on top. Also pictured is the shrimp pesto pasta ordered by one of my friends. I was so stuffed I had no space for dessert, which is a very rare thing for me =o(

Since lunch was so heavy and satisfying, dinner was a light Ginger Scented Chicken Soup

I always think of this as THE chicken soup for the soul. The first time I made it, I kept on inhaling the heavenly gingery fragrance that filled the house as the chicken was being cooked. The resulting broth is light but very sophisticated in flavors. You can either drink it as a soup, or add noodles to it to make it a meal. I served it with stir fried green vegetables I bought from the farmer's market on Sunday.

Jan 20 (Tue)

Beer Braised Beef Brisket

I can't believe it when I saw the date of my blog post when I first wrote about this dish. 2007, when we first moved to Singapore! So much has happened since then, but I'm still making this dish, with a few modifications. I've acquired a local voltage slow cooker, so I usually cook it in that now (high for 5 hrs). I've also found frozen beef tendon at a butcher called Mmmm! so I throw in two packets of those, but the tendons need to be cooked in a pressure cooker for 15 minutes before being added to the stew, otherwise it'll take ages to get them tender. Eggs are added in the last 1.5 hours of cooking, and carrots the last hour. I still make beef noodles with the leftover on the next day for lunch.

Tofu Century Egg Salad

Since the beef has a strong flavor, I paired it with a tofu salad. This is another favorite Shanghainese dish and it is super easy to make.

1 pkt (300g) Japanese silken tofu
1-2 century egg (I use Yung Kee's because they always have a soft center)
3-4 tbsp minced Zha Cai
Light soy sauce

Assemble as shown in photo, and drizzle with soy sauce and sesame oil (optional) right before serving. Use the best soy sauce you can find, and don't pour on too much, start with 1 tsp per block of tofu 

Jan 21 (Wed)
Cilantro Lime Fish Taco

Had beef noodle for lunch, so dinner is light. This is really easy to make, and I usually don't bother making my own salsa and use store bought ones. Make sure the fish is nicely charred and you have yourself a light and healthy dinner.

Jan 22 (Thur)
Spicy Shrimp and Avocado Salad with Miso Dressing

I had a big lunch with another group of riding friends at my old neighborhood Chinese restaurant whose stir-fried kailan with two sausages I often re-create. I discovered they have another dish where they throw in copious amount of duck liver sausage and traditional Chinese sausage - chicken claypot rice. Needless to say, I ate way too much again. So dinner is this light salad. I ate it with home made bread, which I shall write a post about some other time.

Jan 23 (Fri)
Steamed Pork Ribs with Black Bean Sauce

The link above is a video of a Taiwanese TV show where the chef demonstrates how to make this dish. They spoke Taiwanese, but luckily there's subtitle. I've written it down with my estimate of how much each ingredient he used. The toughest challenge for this dish is actually finding the right meat. It's called 肋排 in Chiniese, which translates into ribs, but you only want the parts that have soft cartilage bones. I had to settle for frozen, which affected the texture. I also ran out of light soy sauce and had to use dark, which explains why the meat turned out so dark. Taste-wise it was pretty good, and it is really easy to prepare. 

250g pork ribs

1 egg, beaten
2 tbsp. Black fermented beans (豆豉）
Corn starch
Light soy sauce
1 tbsp ginger, minced
1 tsp finely chopped red chili
4 cloves garlic, minced
2 tbsp Chinese wine
1 tbsp oyster sauce
1 tsp corn starch
½ tsp Chicken granule
Sesame oil
1 green onion, chopped

1.      Soak ribs in cold water for 5-10 minutes, rinse

2.      Add about ½ beaten egg, 2 tsp corn starch, 1 tbsp lig soy sauce to the pork and mix. Pour into a shallow dish.

3.      Wash black beans with water for a few seconds, drain.

4.      Combine ginger, chili, garlic, wine, oyster sauce, soy sauce, chicken granule and corn starch. Add to the black beans and pour on top of the ribs

5.      Sprinkle with green onion, drizzle with some sesame oil

6.      Steam for 15-20 minutes, until done

Sesame Crusted Tofu with Nuoc Cham

This dish takes a little prep work: weighing down the tofu to squeeze out the water. You also have to buy the right kind of tofu. I found a tofu labeled as for 揚げ出し豆腐 (agendashi tofu) the Japanese batter fried tofu, which is essentially what this is. The sauce makes a ton, so I only make 1/4 and there's still a lot of leftover. It's completely vegetarian, and looks very impressive, good for if you have vegetarian friends coming for dinner. 

Jan 24 (Sat)

My in-laws live in Shanghai but come to stay with us every winter for three to four months. Sometimes they read about certain foods in Singapore so when they're here they want to try. This time they are curious about Roti Prata. When we first moved here, J used to play pick-up basketball every Sunday and across the street is a 24-hr prata joint called... Mr. Prata. He used to buy take-out after his game and we'd have it for Sunday breakfast. He quit the basketball game years ago and I never had a prata since then.

Today I stepped into Mr. Prata for the first time. The prata guy is very efficient and makes it look all so easy. You can see, however, how much oil is used in the prata. I'm so glad we stopped eating this. But once every couple of years is ok.

To counter all that oil, I ate bircher muesli. I realize there are many ways to make this and you can add all kinds of stuff to it, but here's a basic recipe. I usually add some fresh fruits on top or some nuts inside.

The first time I had bircher muesli was at the Four Seasons Hotel in Mumbai. It was love at first bite. Their version also had almonds and raisins in it, and just the right balance of acidity and sweetness. I asked for the recipe and they promised to email it to me, but they never did =o( So till this day I'm still searching for that "perfect" recipe.

We went to a friend's house for BBQ and I took the opportunity to make a crepe Suzette millecrepe cake. The crepes took 2 hours to make =o( I think I need another crepe pan...

I was too greedy and made too much filling. Not wanting to waste it, I piled the fillings on, but when there's too much filling between the layers they tend to slide against each other. When I left the cake to chill in the fridge an avalanche effect happened. Luckily I was able to shove everything back in place, but the sides look a little messy. Boy I'm out of practice =o( 

Jan 25 (Sun)

I had a great riding clinic with a visiting trainer this morning. For the first time ever I felt I was communicating with Istria with my mind. I never knew this, but horses actually mirror the riders action. I mean I sort of knew this, in the way that when you're nervous, your horse gets nervous, but I didn't realize they actually do EXACTLY what you do. Anyway, without boring anyone to death, suffice it to say the "high" I got from the clinic was incredible.

Then I came home to scrambled eggs with smoked salmon made by J. I pulled some of the Limpa bread I made last week out of the freezer and had a very satisfying post-ride brunch.

J has been going to his Chef in Training classes for three weeks now, and yesterday he learned duck confit, coq au vin, grilled steak and mashed potato. Eager to practice, he offered to cook steak tonight, along with the duck confit that he brought home.

We had gotten the steaks from a wagyu appreciation class at Palate Sensations two weeks ago and kept them frozen. Last night I took them out of the freezer to thaw in the fridge, and one hour before cooking I took them out of the fridge so they can come to room temp. To speed this up I placed them (vacuum sealed) on the black surface of the induction cooker and placed a heavy metal flat bottomed pot on each of the steak (Le Creuset works well for this). Because metal and black coloured surfaces conduct heat faster, by doing this I'm essentially "drawing" out the coldness in the steak faster, allowing them to equalize in temperature with the environment in a much shorter time.

On the left is Miyazaki and on the right Darling Down. When you have good beef all you need is a generous amount of salt and pepper, and a little bit of olive oil so the beef can shine on its own. I like to serve steak on a bed of salad to cut the greasiness a little bit, especially with wagyu steak.

J also fried up the duck confit that he brought home, and he's planning to make it again soon. Can't wait =oP

Week 2, 2015

Some friends asked where the recipes are =o( They can be found by clicking on the title =oP
Also, if you tried and liked, or didn't like, any of recipes, please let me know in the comments. Thank you!

Jan 5 (Mon)

Grilled Pineapple, Chicken Avocado Salad 

On Mondays I consciously try to eat healthier and lighter, to balance out the inevitable weekend binge, so most of the times I make a hearty salad. This is a repeater packed full of proteins (chicken, avocado, feta), vitamins and antioxidants (pineapple, blueberry, salad greens). I had baby arugula left from the steak salad so used that instead of baby spinach, and cut down the amount of pineapple by half.

Jan 6 (Tue)

Breakfast smoothie: 


I use a variety of fruits, depending on what's in the fridge, but frozen bananas and blueberries are pretty standard. I normally use almond/quinoa or low fat milk and sometimes home made yogurt, but today I used a mixed fruit juice because I think it goes better with pineapple. This was like a slushy because of the frozen blueberries and banana, and gives you 150% of your daily Vit C requirement. Not bad, huh?

100g pineapple
80g frozen blueberries
1/2c purple mixed fruit juice
1/2 frozen banana (peel banana, slice and wrap in cling wrap before freezing)




Dinner at Big Eater Restaurant

A childhood friend was visiting and he loves crabs so we went to our favorite place for salty egg yolk crab. Their crab beehoon and frog dishes are also very nice. Yup, the three of us ate all that...

 Jan 7 (Wed)

I was invited to Joyce's birthday boat party, and she asked me to make the Ferrero Rocher cake.  It's my third time making it, and I finally figured out the right proportions for all the components.

However, with the new size I over-baked the cake a little so it ended up being dry. Also this needs to be taken out of the fridge about 30min to an hour before eating for best results, which we didn't do. But here's a photo of the beautiful sunset we were sailing into on the catamaran called Annette.

Jan 8 (Thur)

After two days of binge eating, it's time to cleanse again, so I made these two light and tasty dishes:

Fish in Crazy Water

I've made this a couple of times with frozen grouper filet. You can also use canned tomato if you don't have fresh, making this a pantry dinner that can be prepared on days you don't want to go to the supermarket. The sauce is yummy either on rice or soaked up with bread.

Asian Cabbage Mango Slaw

Easy to make, tasty, and pretty to look at. Need I say more?

Jan 9 (Fri)

Post-riding two layered smoothie

Bottom layer: 1/2 c each frozen blueberry & raspberry, half a frozen banana and some water to thin it
Top layer: 1 c pineapple, 1/2c home made yogurt, 1 tbsp PB2 to sweeten.

PB2 is, IMHO, the best thing that happened to smoothies and you can get it on iHerb.com It's basically  peanut butter in powder form. I use it as a sweetener for my smoothies in place of honey or maple syrup. 1 tbsp only has 22 calories and less than 1 g of fat but is full of peanut butter flavors. It also comes in a chocolate version, which I just ordered and am waiting for it to be delivered.

Garlic Lemon Shrimp with Root Veg Rice Pilaf

This dish makes a lot, so you may want to cut the rice pilaf portion in half if you don't have a lot of people to feed (or just have it for lunch the next day). The shrimp has a nice smokiness to it. I only have a grill pan but it turns out pretty well so imagine what it'll be like if you used a real grill. The pilaf is mild in flavor but I like the texture contrast of the crunchy jicama (called turnips in Singapore), and it accompanies the shrimp pretty well.

Orange Salad w Avocado & Watercress (need to google translate, or just guess)

This is another favorite of mine. Blood oranges are hard to come by here so I use all naval oranges. The sweetness of the oranges, the peppery taste of the watercress and the tartness of the dressing are all tied together by the creamy avocado and pungent feta cheese. If you don't like watercress I suppose you can substitute with arugula or baby spinach, but I read an article somewhere that says watercress is a far superior salad green in terms of nutritional value. I can't find that article, but here's another one touting its virtues as a powerhouse vegetable. 

Jan 10 (Sat)

Roast Chicken Legs with Lemon and Thyme

Not as crispy skinned as the Thomas Keller roast chicken but this one can be made with all legs and thighs! :0) If you want crispier skin, don't cover the chicken with lemon slices, slide them underneath instead. 

Polenta Crusted Roasted Potato

I declare this as my new favorite roasted potato recipe. The polenta (I used regular corn meal) really gives the potato pieces a nice coat, which stays crispy even as it cools. 
Green Salad

See Week 1 post  

Jan 11 (Sun)

Taking advantage of the cool weather to have brunch al fresco. French toast is one of the easiest and fastest breakfast items to make. I use soft thick sliced bread instead of brioche to cut down the fat a little. I also freeze unused bread and when I want to make French toast, or bread pudding, I put them in the fridge to thaw overnight. Today I used a cranberry bread bought in one of the local bakeries, may have been Bread Talk. For 4 slices of bread I used 3 eggs and half a cup of milk to soak them in. I have two pans going at the same time so it takes shorter time. Use very low heat and just a tiny sliver of butter in a non-stick pan. Slow and easy will give you a nice color and ensure the eggs are cooked. While the toast are cooking there's plenty of time to cut the melon, set the table, and make coffee :0)

I have friends visiting from Shanghai from time to time and being the good friends that they are, they always offer to bring me food. I usually ask for some seasonal vegetable that I can't get in Singapore. This time I asked for spring bamboo, and lucky for me, it has just come into season. Spring bamboo shoots are skinnier and more tender than the winter bamboo shoots, and seems to have less wastage. 
This is what's left after I peeled and chopped off the tough parts on the bottom. I freeze the bottom and use it in other soup stocks.

There is a traditional Shanghainese soup called 腌笃鲜, which literally means "braising the fresh with preserved" It's a slow cooked soup of salted and fresh pork, and one other ingredient: the spring bamboo. You can use winter bamboo but it won't have the same level of umami. When I lived in the US we substituted Virginia ham if there's no salted pork, or you can also use Jin Hua preserved ham but of course nothing is as authentic as Shanghai styled salted pork.

In case you're interested, here's a recipe if you want to make it yourself. It's in Chinese, but it basically entails rubbing a piece of pork belly with lots of salt and ground Sichuan pepper, place it into the fridge and weigh it down with something heavy. Flip it daily for 6 days, then dry it (in the fridge if you live in Singapore). It is then ready to be used. You only need two to three pieces for the soup, and can keep the unused portion in the freezer. 

Another "preserved" ingredient you can add is salted bamboo roots. They're like baby bamboo shoots before they come out of the ground. Too bad I don't have it and didn't feel like going to Chinatown to get it, so had to go without :0( 

Knotted bean curd sheets are also tossed into the soup usually half way through cooking. I make my own knots using bean curd skins. They come in a package like this     

I cut each sheet into four, about 15x6cm, roll it up lengthwise, then tie into a knot. 

For the amount of bamboo shoot I had, I bought 1kg of pork. I asked the butcher which parts are good in soups. He gave me two choices: tenderloin and "muscles." I took half kilo of each, but the muscles turned out much nicer. Next time I'll remember to use only muscles. 

Making the soup is relatively easy:

Cut pork into big chunks and parboil. Chop bamboo shoot into 2" pieces and place into the bottom of a slow cooker. Lay pork and salted pork pieces on top, cover everything in water, throw in some ginger pieces and spring onion, and add a splash of Chinese cooking wine. Cook on high for 4 hours, add bean curd knots and more salt if necessary. Cook for another hour. It looks plain but I promise it's packed full of umami. I had two large bowls :0) 

As a side dish I stir fried some baby kailan with oyster mushrooms and two kinds of Chinese sausages: duck liver and regular Cantonese styled pork sausage with Chinese wine. I always order this at one of my favorite Chinese restaurants in my oldneighborhood  . Their version is much much tastier (without the mushroom) but they use about ten times the amount of oil, so most days I'm happy with my "healthier" version. Besides, J says he likes my version better :0P

I buy my duck liver sausages in Hong Kong. Yung Kee , the famous roast goose restaurant, has a good one, but if you don't have time to go, or if you visit HK in the summer (they don't make it in summer) you can also pick some up at the airport from

Wing Wah. 

Here's my version of the dish:

2 pkts of baby Kailan

3 oyster mushrooms, sliced

1-2 duck liver sausage

1 pork sausage 

Ginger slices

- Hear oil and stir fry ginger briefly

- Add sausages and stir until fragrant

- Add mushrooms and stir fry. Sausages will be releasing oil to coat mushroom, continue until mushroom softens slightly

- Add kailan, stir fry and season with salt until wilted. 

The duck liver sausage is really key to this dish and has a very intense Chinese wine flavor. So far I haven't been able to find a good one locally, which is why J has to haul some back for me when he goes to HK next week, hahaha!