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 ,,,,
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 ,,,,
It looks healthy and delicious!
ReplyDeleteThis is yummy, Ridwan!
ReplyDeleteI love water spinach! We call it "kangkong" back in the Philippines. Stir-fry is the perfect way to enjoy it!
What a delicious looking stir fry my friend, stunning :D
ReplyDeleteCheers
Choc Chip Uru
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.
ReplyDeleteI'm not familiar with water spinach, but the dish looks so colorful and fresh!
ReplyDeleteMmmmm....I don't think I'll be able to easily find water spinach, but your recipe would be delicious with ordinary spinach, too :)
ReplyDeleteI love the colors and it looks really delicious!!
ReplyDeleteXOXO
The Squishy Monster ^.~
This is my favourite summer veggie!
ReplyDeleteLove the colors in your dish and love that its super healthy too :)
ReplyDeleteI love eating this spinach in Sri Lanka. We eat it in a lot of Chinese restaurants there. Wonderful recipe. :)
ReplyDeleteNo 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