This is special way to kick up a knotch to this dish. I have always served Yau Kai Lan and Mock Seaweed/Seasoned Laver as separate dishes and never thought of putting the two together until my elder girl, Sharon, told me that she had this dish for dinner at a restaurant in Malaysia. I should have used the very tiny 'ikan bilis' but since i had a tub of fried ikan bilis, decided to use that.
Ingredients:
11/2 lb Kai Lan
1/2 cup Tiny ikan bilis - fried until crispy
Toasted sesame seeds
1/2 tsp sugar
2 tbsp oyster sauce
2 tbsp garlic oil
Method:
Follow the method in Yau Kai Lan and Mock Seaweed/Seasoned Laver
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