Pad Khana Plakem (Chinese Kale Stir-Fried with Salted Fish)
1 cup cut Chinese kale (1 inch)
1 small piece salted fish
2 tbsp. oyster sauce
1/2 tsp. sugar
1 tbsp. vegetable oil
5 crushed chili peppers
1 tbsp. minced garlic
1. Clean Chinese kale very well. Peel off the hard skin and cut diagonally into 1 inch long.
2. In a bowl, put crushed chili peppers, more or less than 5 depends on the level of spiciness that you like. Add Chinese kale, sugar and oyster sauce together in the same bowl.
3. Now, heat the pan and put vegetable oil. Wait until it’s hot. Then fry salted fish until it turns yellow. Don’t stir it too much because we don’t want it as a sauce.
4. Use the flipper cut fried salted fish into medium pieces. Next, maximize the heat.
5. Add garlic and stir it quickly because the garlic will get burn so fast.
6. When the garlic gets a little yellow, throw Chinese kale from a bowl where you have sugar and oyster sauce in it.
7. Hold your breath and stir it quickly 4 times. 🙂 Turn off the fire.
You have to cook the vegetable very quick because taking too long time will make it over cook. I like it crunchy.
Salted fish may have a bad smell for foreigners but it has a beautiful smell for Thais. 🙂 If you have Thai people as your neighbors, I bet there must be some strange smell come out of the house when they cook. The other way we eat salted fish is frying it until it turn yellow. Then pour lemon juice, sliced chili pepper, fried sliced red onion on top of it. Eat this with boiled jasmine rice.
You can order it from anywhere in Thailand at the restaurants that have the sign said “food as you order.”
They wrote the sign “food as you order” in Thai language … hehe