Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Dou Miow in Garlic Sauce(recipe n pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Veggie Veggie
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Jan 07, 2007 7:07 pm    Post subject: Dou Miow in Garlic Sauce(recipe n pic) Reply with quote



Ingredients
200 g fresh dou miow(wash, drain)
1 clove of garlic
1 tsp garlic flakes(optional, for garnishing only)
1 tsp salt
1 tbsp margarine or butter
50ml water

Method
1. chopped garlic with salt.
2. Mixed it with melted butter or margarine to form a paste.
3. heat up wok with garlic butter.
4. Add dou miow to fry with water added.
5. Serve and garnish with garlic flakes.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
ChocMuffin
lurker


Joined: 09 Mar 2006
Posts: 44
Location: Sengkang, Singapore

PostPosted: Sun Jan 07, 2007 10:21 pm    Post subject: Reply with quote

Thanks for sharing this Gina. I like dou miao but I can't seem to do it well. The dou miao that I make remains tough and tastes raw and 'grassy' even after frying for a long time. Did I overcook it or... ?
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Jodeman
lurker


Joined: 12 Jan 2007
Posts: 3

PostPosted: Mon Feb 05, 2007 4:48 am    Post subject: Reply with quote

I, too, have been unsucessful in cooking it properly so that it turns out like the restaurants. I've tried it twice and it doesn't wilt like spinach.

First time I tried just sautee'ing it with garlic and steaming it for a few minutes. Also, on another occasion, tried blanching it first... this one came closer to the restaurants' but still not the same.

I've given up on trying again until someone can give me the secret so that it doesn't come out tough.
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Feb 05, 2007 7:31 am    Post subject: Reply with quote

I tend to overcooked dou miow than under cooked it. so its nice and soft..not firm or hard. yes, like you both observed, its not the regular vegetables that we usually briefly stir fry. its one that you need to cook it pretty well.

I use high heat, and water to cook.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Veggie Veggie All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group