Comments on: Sambal Kangkong a la Marketman

By: Ruth Tuvilla

Ruth Tuvilla — Wed, 09 May 2012 23:12:31 +0000

Cooked this for supper tonite. Went easy on the sambal because I don’t know if Hubby can handle the heat. The verdict-Yummy!!!.This is now my new favorite Kangkong dish. Definitely a keeper. Thanks a lot for sharing.

By: Ruth Tuvilla

Ruth Tuvilla — Wed, 09 May 2012 08:10:04 +0000

Thanks for sharing this recipe. I have a 22 yr old son born in Texas who for some reason had taken a great liking to Kangkong and cannot get enough of this in sinigang and adobo. He will request for sinigang with 3 bundles of kangkong and just a few pieces of meat and soupbones for flavoring. The whole time he was in college I had to pack cooked Kamgkong for his dorm meals. At $2.99/lb of this vegetable, I told him he should move to the Phil. where he can get all the kangkong he could handle at a greatly reduced cost. I am thinking of serving this dish for his graduation party this Saturday.

By: anna mora

anna mora — Wed, 04 Apr 2012 11:51:43 +0000

First time visitor to your blog and I am liking it very much, thanks! By the way, love this kangkong recipe and so as the others… thanks for sharing!

By: Gil

Gil — Wed, 21 Mar 2012 12:23:29 +0000

Thank you.

I decided to try the dish myself, after seeing some bottled sambal at a Chinese grocery at Suki market In QC … made some mistakes – too much pork (should have followed your advice of one pork chop rather than one whole slice of liempo :-); too little kangkong (2 bunches, not three); rough chopped the onions and tomatoes and decided to go for 2 tsps of sambal rather than one as a test run which meant I had to keep adding patis and sugar to try to ‘balance’ it out …

And finally, somewhat overcooked the kangkong – came out darkish, not as green as your photos have it.

But it still tasted (in your words) … SUPERB!

Gave some to my aunt who’s living next door to me … she was feeling under the weather with a cold – and she comes back after dinner, thanking me for getting her sinuses cleared! (He He)

Thank you once again … and will be exploring more dishes from your wonderful site.

By: Marketman

Marketman — Tue, 28 Feb 2012 10:37:50 +0000

Tony, you may want to read my paragraph two in this old post re: kangkong. You remind me of my dad in the 1970's... :) While I agree all vegetables could be filthy and carriers of cooties, I think one has to balance the dire warnings with some intelligent, logical scepticism... If your kangkong is grown in a dirty swamp, I would be worried, just as I would be worried about leafy greens fertilized with nightsoil, or on farms where chickens or livestock run wild or whose manure is used to fertilize. But as you can see in that previous post, a LOT of kangkong (particularly upland varieties) are grown on farms, like all our other produce, so I would have to guess is just as safe or dirty as the other stuff we are eating. I would be MORE worried about food handling related issues. Since more than 50% of the Philippine population probably still have intestinal parasites, then your chances of getting fecal matter and cooties with it from food handled in a restaurant, farmstand, fastfood place OR EVEN JUST SHAKING HANDS with someone who has come out of a bathroom without washing their hands (roughly 40-60% of all folks in public bathrooms I suspect) is probably a statistically GREATER risk than eating say kangkong... or at least that is what I would like to believe. In our own home and when hiring staff for restaurants, we required that folks have to undergo a parasite test and a tuberculosis test to try and minimize health issues. So if you are avoiding kangkong but eating out with others serving you or if haven't your own household staff checked, you may want to reconsider the potential sources of risk... Finally, all vegetables need to be carefully washed before use. I eat a LOT of raw vegetables, and while I don't discount the fact that I may get seriously ill from a bad batch, I accept the risks rather than avoiding all uncooked vegetables...

By: Tony

Tony — Tue, 28 Feb 2012 09:19:19 +0000

Tastes good I can tell. My wife and I used to like kangkong cooked this way. We still do, but we no longer eat undercooked kangkong.

“Used to”, ’cause we read somewhere that some parasites (flukes or worms) lay their eggs inside the kangkong’s tubular stem. Which can cause some serious health problems.

Please research this. Just my 2-cents. Might help some people.

Nice blog by the way. Thanks for the nice posts and recipes! :)

Tony

By: ellen

ellen — Sun, 26 Feb 2012 16:57:22 +0000

Very colorful dish indeed. It’s too bad that we don’t have kangkong readily availabale here in Canada. On rare occasions, I find the “chinese” variety, but it’s not the same as our local ones. I will definitely try this dish one of these days, even with the limitations I have here :( Thanks for all the good food ideas!

By: MP

MP — Sat, 25 Feb 2012 07:16:00 +0000

Hi MM, you just made our Friday group very happy… we were gifted with bunches of kangkong by our suki and thought of making adobong kangkong. Seeing your pictures changed our minds – can’t go wrong with pork + shrimps + sambal! Perfect timing as we just bought pork liempo and we have sambal, too.

Bettyq, thanks for the bread sticks tip. I have a few ml of lobster oil left and bought some bread sticks yesterday (immediately got them after reading your comments hahaha) so I will experiment and will let the Friday ladies try them! I now regret sharing the lobster oil I made!

By: betty q.

betty q. — Fri, 24 Feb 2012 09:58:33 +0000

…with tofu puffs or fried tokwa…

By: Marketman

Marketman — Fri, 24 Feb 2012 09:05:48 +0000

Joel, it’s good with shrimps, or no added protein at all…