Late last year I discovered this Preserved Olive Leaves from my tealady as she was passing one bottle to a colleague. Being curious, I asked her what was it and she told me its "kanna" leaves, kanna being olives in Chinese. Ahhhh so this was it!!!! I've been reading about this kanna leaves in Chinese magazines ie YumYum and Famous Cuisine but I've no idea how they look like or come about. She told me I can buy them from vegetarian supply shops which I did that very weekend!
This is how the leaves looked like out of the bottle. It's saltish and soaked in oil.
Best eaten right out of the bottle with plain porridge!!! I really like them even though I tried not to take so much preserved or canned stuff from China. I guess once in a long while won't harm though.
I decided to make use of these leaves to cook up a simple dish recently to go with plain porridge. This recipe I've obtained from Famous Cuisine. It's very easy to cook and seriously went well with plain porridge. Give it a try.
Minced Pork With Preserved (Pickled) Olive Leaves
200g minced pork
2 red chillies, chopped (you can adjust the amount according to your taste)
3 tbsp preserved olive leaves
2 stalks corriander, chopped
1 tbsp garlic, chopped
1/2 tbsp soy sauce
1/2 tbsp sugar
1/2 tsp pepper
1 tsp cornflour
4 tbsp water
1. Mix minced pork with marinade and keep aside.
2. Heat up 2 tbsp oil and saute garlic till fragrant. Add in marinaded minced pork, stirring constantly in high heat till aromatic and cooked through.
3. Add olive leaves, stir well and lastly add in chillies and corriander. Stir to mix well.
Dish up and serve at once.
Ref: Famous Cuisine, Issue No. 47, Page 69
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