Skip to main content

Water spinach stir fry

Kang kung = water spinach This vegetable is common ingredient in South East Asian country like Indonesia, Singapore and Malaysia, it is very easy to find and cheaper than any other vegetables.
But of course  is not the same here in the US anything cheaper in the country origin it's mean more expensive here.

By the way It's my first time to see this Kang kung / water spinach at local Asian market. I can't even remember when I had this water spinach/kangkung last time.



Just like regular spinach  this water spinach is very light and is easy to cook,just simply stir fry or cook in boiling water in few minutes,,,,


Ingredients :
- 1 lb water spinach/ kangkung
- 1 tbsp vegetable oil
- 1 shallot
- 1 clove garlic
- 1 tsp grated ginger
- 1 fresh cayenne pepper/ Thai chili ( optional )
- salt and pepper to taste or use soy sauce ( if you like )


Preparation :
Wash and trim the edge of the water spinach stalk, pick all the leaves off and cut the stalks or rough big chop
cut shallot and garlic into thinly slice
Heat vegetable oil in a skillet over high heat,saute thinly slice garlic,shallot,ginger,cayenne pepper and tomato for about two minutes or so
toss the water spinach in the skillet add 1/4 cup water ,when the leave begin to shrink and wilt,cover the skillet and let them steam for two minutes or so,,,,
* serve with rice is best, a long with other side dishes like  fried tempeh or fried tempeh in toasted coconut

E N J O Y ,,,,






Comments

  1. It looks healthy and delicious!

    ReplyDelete
  2. This is yummy, Ridwan!
    I love water spinach! We call it "kangkong" back in the Philippines. Stir-fry is the perfect way to enjoy it!

    ReplyDelete
  3. What a delicious looking stir fry my friend, stunning :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  4. kangkung - my fav esp to be eaten with nasi lemak. Your stir fry looks like the type I would indulge in and perfect for nasi.

    ReplyDelete
  5. I'm not familiar with water spinach, but the dish looks so colorful and fresh!

    ReplyDelete
  6. Mmmmm....I don't think I'll be able to easily find water spinach, but your recipe would be delicious with ordinary spinach, too :)

    ReplyDelete
  7. I love the colors and it looks really delicious!!

    XOXO
    The Squishy Monster ^.~

    ReplyDelete
  8. Love the colors in your dish and love that its super healthy too :)

    ReplyDelete
  9. I love eating this spinach in Sri Lanka. We eat it in a lot of Chinese restaurants there. Wonderful recipe. :)

    ReplyDelete
  10. No water spinach to be found in our area, wonder if I cold use regular spinach, or baby spinach, and I will not leave out the spicy pepper; lovely color, fresh and delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hard boil egg meatloaf and my second Award

This maybe sound funny,boil egg in the meatloaf, but hey this is what I love about cooking in my own kitchen I can create an experiment things, not like to cook at work I have a rule to follow,and stick with their recipe,,,,so when I'm home,,,,I'm free and I can play with my cooking LoL by the way,leftover always give me some idea,about cooking so,,,this time I had four hard boil egg. Need to us up soon, you never know is come up with this " hard boil egg meatloaf" I know someone was laughing at me here :) Hard boil egg meatloaf  Ingredients : 1 1/2 lbs ground beef ( 96-4 extra lean ) 4 hard boil egg 2 egg handful green onion green onion/chopped 1 tbs salt 1 tsp black pepper 1/2 tsp cumin 1/2 tsp galangal powder 1/2 tsp nutmeg 1 tbs soy sauce 1 cup panko crumbs Preparation : if you don't have 4 hard boil egg ready,,,bring 4 egg to boil pre heat oven on 350 degree F   4 hard boil egg,set aside  on the mixing bowl,mix ground beef

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like. But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear. Ingredients : - 2 lbs seafood medley ( shrimp,mussel and squid ) - 1 cup sliced mushroom - 1 cup small young corn ( Asian best ) - 3 cup of water - 1 cup of milk ( optional for thicker soup ) - 1/2 tbsp vegetable oil spices ingredients : - 1  clove shallot ( thinly slice ) - 1 clove garlic ( thinly slice ) - 1 stalk lemon grass ( thinly slice ) - 1 tbsp grated fresh galangal - 1 teaspoon tomato paste - 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine ) - 1 teaspoon tamarind juice/ lemon or lime juice - 1 tsp fish sauce - salt to taste - pinch of sugar - 4 kafir lime leaves - 2 stalk gree

Shrimp Corn fritters

Happy Tuesday everyone, It's been awhile since my last post, I was little bit busy this week,I hope everyone still enjoy the summer weather for the rest of season. Fresh sweet corn is cheaper in the summer time,I like to use them as ingredients of my cooking. I made shrimp corn fritters,simple and easy ! Serve as side dish with  rice or curry dishes :) Ingredients : - 2 fresh sweet corn,cut on the cob - 1/2 lb salad shrimp,chopped/ medium size shrimp - 2 Tbsp flour - 1 egg - 1/4 cup  shredded mozzarella cheese - hand full chopped green onion or basil - 1/2 tsp of salt - 1/2 tsp garlic powder - pinch of black pepper - 1/2 tsp curry powder vegetable oil for fry about 1/4 cup Preparation : In a bowl mix all ingredients until combine,stir the batter evenly Heat vegetable oil in medium high temperature spoon the batter into hot oil,fry about 2-3 minutes each side until golden brown. transfer to the plate lay with paper towel.