Kangkong recipes stashed!
Water spinach has many names but is most commonly called Kang Kong. It is a ubiquitous vegetable in Southeast Asia. It grows easily and quickly and is packed with important vitamins and minerals which is why it is such an important vegetable in Southeast Asia.
Many Thai, Filipino, Vietnam, Laos and Cambodian dishes feature it in various cooking methods. Here are a couple which are influenced by chinese cooking:
Water spinach is commonly mixed up with chinese spinach. It is quite easy to spot water spinach. It has elongated arrow-like leaves and hollow stems. If the stems aren’t hollow, it isn’t water spinach.
Kang Kong with ground pork
250g water spinach
150g ground pork
5 small red chillies
1 tsp chopped garlic
1 tbsp shaoxing 绍兴 wine
2 tbsp cornstarch solution
1/2 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
- Remove the roots of the water spinach and cut into finger-length sections
- Wash thoroughly and drain dry
- Wash the chillies and slice thinly with seeds removed
- Slice the shallot thinly
- Mix 2 tbsp cornstarch powder with 2 tbsp water
- Bring a pot of water to a boil, add some sugar and cooking oil into the water
- Blanch the water spinach for a few minutes
- Remove and drain well
- Arrange the water spinach on the serving plate
- Heat 2 tbsp cooking oil in a wok, and fry the shallots until crispy
- Remove from oil and keep aside
- Add the chopped garlic, ground pork and chillies and fry till the mix is fragrant
- Mix the ingredients of the seasonings together and add to the wok
- Stir fry to mix and add the cornstarch solution and the shaoxing wine
- Remove the ground pork from the heat and spread it on top of the water spinach
- Sprinkle the deep fried shallot before serving
Here is a picture of a version cooked by FotoosVanRobin.
Water spinach with fermented tofu
Fermented tofu is commonly served as a side dish for plain white rice congee. It can also be used as an ingredient to flavour vegetable dishes. There are basically 2 types: red and white although there can be some variations depending on the ingredients added during the fermenting process. The white one typically has a milder flavour.
This bottle of fermented tofu contains sesame seed oil.
200g water spinach
2 pieces of white fermented tofu 腐乳 (furu)
1 tsp chopped garlic
4 small red chillies
1/2 tbsp light soy sauce
1/2 tsp sugar
1 tbsp water
- Cut the water spinach into small sections. I usually use my hands to pinch sections off. Start from the top and pinch a section of stem containing a few leaves and keep going until only the stalk is left. Discard the stalks
- Wash thoroughly and drain in a colander
- Slice the chillies, remove the seeds and cut into small pieces,
- Heat 1 tbsp cooking oil in a wok and gently fry the garlic, fermented tofu and chillies until fragrant
- Add the water spinach and seasonings and stir fry quickly until well combined. I would do a taste test first before adding the soy sauce. Depending on the saltiness of the fermented tofu used, it could already be sufficiently salty without the soy sauce.
- Plate and serve hot