Comments on: Adobong Kang Kong / Kang Kung / Water Spinach

By: Dharmapala Senaratne

Dharmapala Senaratne — Thu, 03 Jul 2008 05:08:54 +0000

I was doing a sort of research on kang kung when I came across this note. I am from Sri Lanka. We eat it here quite often. Thank you a lot for this information

By: paul roquia

paul roquia — Sun, 03 Feb 2008 15:47:16 +0000

of late, research show that kangkong is a great toxic absorber. so if the source is dubious, we’d rather not take the risk of enjoying it. CHAYOTE TOPS on the other hand (thanks to the lady who travels weekly to baguio and brings back bundles of them), is an alternative to our kangkong cravings and tastier too!

By: Krista

Krista — Sat, 26 Jan 2008 05:32:34 +0000

I LOVE this stuff! I could eat a whole bunch, or more. It’s so good, so easy and just plain yummy! We just heat oil, add garlic and onion, kangkung, then soy sauce and steam for a minute, and enjoy!

By: kredo

kredo — Sun, 30 Dec 2007 07:29:51 +0000

hey!! its yummy! try this, fried meehoon and add with kang kung (just pickles the kang kung leaves do not chop it!) its my mom secret recepies!

meehoon=rice vermicelli its easy to find it in Malaysia! im not sure its easy or not to find it in other country.. sorry!

By: Marketman

Marketman — Thu, 15 Jun 2006 10:53:04 +0000

mita, trader joe is right, bayam is Chinese Spinach or in English, Amaranth. In the Philippines, better known as kulitis. There are several kinds, the most common are the red and green amaranth. Luwee, yes, kangkong is good and versatile… mojitodrinker, sambal kangkung couldn’t be easier. Buy some good bottled sambal (malaysian or indonesian, its essentially chillies, tomatoes, shrimp paste, etc) and heat up a pan, add oil sambal and kangkung. Yum, it’s a favorite of mine.