Monday, June 27, 2011

Kangkong - Chowking Style

I recently discovered how to cook kangkong (swamp cabbage, native in China and South East Asia) - the ChowKing style and I am ecstatic because Ferald ate it, he usually eats kangkong only in sinigang (Filipino sour soup/stew). Ferald is a veggie picky eater so when I saw him eating kangkong cooked differently, it makes me feel happy. It makes me more determined to introduce more veggies to him. I just don't understand why some people like my husband won't eat vegetables when I myself can live on veggies alone. (sigh :( )

Let me share to you how I cooked the kangkong - ChowKing style, just a note to my readers, I did not google this nor bug a ChowKing waitstaff to get the recipe, it was all an unexpected discovery in my kitchen.

Sorry for the grainy picture

You'll need:
a bunch of kangkong (swamp cabbage)
2-3 cups of water boiling hot
1-2 tsp of olive oil

Remove the hard stalks of kangkong using a knife, hold the bunch and cut
Wash in running water to remove dust and dirt then place it in a sauce pan
Pour in boiling water (Tip No. 1: blanching keeps that bright green color of the vegetable and not overcook it)
Put the pan on the stove medium heat and let it boil for 2-3 minutes, drain the water and place kangkong on a plate and drizzle with olive oil
Served with bagoong (shrimp paste) and enjoy

I also fried two aubergine and galungong for last Fridays lunch. It was boiling hot outside last Friday but in Philippines it was raining cats and dogs. Reminiscing the rainy days, we had this all for lunch.

Oh, they also celebrated the feast of St. John The Baptist last 24th of June, I missed those days of basaan (wetting) (we throw/pour buckets of water to passersby :) though sometimes lands us in trouble *wink*)