Gai lan two ways from Ho Jiak: A Taste of Malaysia (page 184) by Junda Khoo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Garlic oil" for commercial garlic oil.

  • Stephenn31 on March 22, 2026

    Wow! Not much more work than the normal gai lan but the crispy leaves are amazing and add flavour and a bit of texture to anything else on the plate. I shallow fried in a big pot so it too more the a few seconds to fry but it was just as delicious!!

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