Kailan Ikan Masin

I just love Kailan Ikan Masin but then paying RM3.50 for a small plate of it makes me grumpy. So, one day, I decided to give it a try.. scrutinizing the ingredients in the plate at the stall, I know the ingredients are all very easy and basic.. chilli, garlic, onion, salted fish and Kailan.. Of course the thirst after eating at the stall indicates the use of 'Ajinomoto' which I really hate! So, here it is... Try it!

Ingredients:-

3 garlic crushed with the back of a knife

1 'tenggiri' salted fish washed (in oil-normally sold in plastic bag)

Kailan washed and cut (cut the stem diagonally)
Chilli (optional)

Method:-

1. Heat some oil in the wok, fry the salted fish, until crispy.. try to debone at the same time. Put aside (in the wok).

2. Use the same oil to saute garlic until golden brown. Once quite golden, put the salted fish back into the oil at the same time mashing it.

3. Add the stem of Kailan, once soft a bit.. (not too soft) add the rest of the leaves.. Add little water if you want.. not too much.. you don't want to lose the saltiness because we are not adding salt to this dish! That's about it!