Kailan Ikan Masin

Ingredients:

200g Kailan (leafy vegetables)
2 pieces Salted Fish (Ikan Masin) - to be blended / smashed
1 Onion (slices finely)
3 cloves garlic (chop finely)
1 green chilli (slices)
1 tablespoon oyster sauce
1 tablespoon Oil
water


Methods:

Cut the Kailan according to your preferrences (the larger the better). Heat up oil using medium to almost maximum heat. Pour in onion and garlic. Stir a bit. Wait for a while but not too long. Add in salted fish. Stir and pour in water. You will see bubbles since the water would boil. It's okay. Keep on stirring till the salted fist is almost cooked. Add in oyster sauce. Stir again. Finally, when you're sure that the water is completely boil and the salted fish is well cooked, add in Kailan and green chilli. Stir only for a while for we want to avoid the Kailan to be overcooked. It will spoil the taste of the Kailan. It's ready to serve.

Preferrably, cook the Kailan when you're about to eat and not much earlier. This is to preserve its freshness and shiny look.