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.

By: trader joe

trader joe — Thu, 15 Jun 2006 09:33:26 +0000

mita … i think bayam is malay or indonesian the chinese spinach

By: mojitodrinker

mojitodrinker — Thu, 15 Jun 2006 02:51:45 +0000

hi MM, have you had sambal kangkong? any idea how to make it? i love that stuff too…

By: Luwee

Luwee — Thu, 15 Jun 2006 02:14:30 +0000

Hi MM,
Yes kangkong is one of our favorite veggie. We love it in sinigang, in pakbet or just plain kangkong with garlic and oyster sauce. Have you tried acharang kangkong (sweet sour kangkong). It is good combination with grilled or fried seafood, chicken, pork and/or beef. Another leafy and fibrous vegetable that I began to like is chayote tops. Check it out, it’s good. You can cook it same way with kangkong or you can try other variations.

By: mita

mita — Thu, 15 Jun 2006 00:23:57 +0000

Marketman,
Did you try that vegetable called “bayam” while in Indonesia? The Chinese liked to cook it “tumis” which seemed to be stir-fried with garlic. I’m not sure now if it’s spinach…but it was really good.

By: millet

millet — Wed, 14 Jun 2006 22:48:24 +0000

crispy kangkong is very easy, no drying required. just dip them in thin a slurry of cornstarch with water, salt and pepper, then deep fry in hot oil till crisp, and drain on paper towels. a healthier dip would be vinegar with chopped garlic. i like to think the vinegar dissolves whatever oil is left on the cruchy yummies :->