Kangkong (Tagalog) or tangkong (Aklanon) is called in English, sometimes as swamp cabbage , water spinach, water glorybind, water convolvulus, although it's not really cabbage or spinach. In cantonese, it is called 'oong choy' , in Indian as Kalmua, and in Thai as Pak Boong.
It's sort of ubiquituous in the South East Asia, it grows everywhere, in ditches, in ponds, on dry land, or in cultivation. I prefer the cultivated type and love to stir fry with Delima's Stir Fry Sauce which is so convenient. Delima Stir Fry Sauce is available online here http://mytasteofasia.com/ and at the moment until end of June08, free shipping is offered for purchase of $100.00 or more. Take this opportunity and stock up. there are many more pastes and goodies which are a must in the pantry of any busy cooks.
It's sort of ubiquituous in the South East Asia, it grows everywhere, in ditches, in ponds, on dry land, or in cultivation. I prefer the cultivated type and love to stir fry with Delima's Stir Fry Sauce which is so convenient. Delima Stir Fry Sauce is available online here http://mytasteofasia.com/ and at the moment until end of June08, free shipping is offered for purchase of $100.00 or more. Take this opportunity and stock up. there are many more pastes and goodies which are a must in the pantry of any busy cooks.
Ingredients:
2 lb Kangkong , pick the young shoots and wash well , drained
6 tbsp vegetable oil
1 packet Delimas Stir Fry sauce
Method:
Put vegetable oil and the Delima's Stir Fry sauce in the microwave and heat on high for 3 mins, stirring the paste at 1 minute interval.
Put kangkung in a large bowl and pour the fried stir fry sauce on top.
Cover with splatter and microwave on high for 4 minutes.
Stir and toss kangkung before serving
Serves
Serves
No comments:
Post a Comment