By Ana Margarita Olar | FoodFindsAsia.com
According to the weather bureau, the Rainy seasons officially started. Say goodbye to sweet summer fruits and say hello to another healthy option that can grow especially when the rain pours like the green leafy Kangkong (river spinach) that grow in water area. So how do we maximize the use of Kangkong? Here are the 4 easy recipes that you can cook with Kangkong from top Filipino Food Recipe sites:
1 bunch kangkong, cleaned
3 tablespoons oyster sauce
3 tablespoons toasted garlic
¾ cup beef broth
½ teaspoon cornstarch
Salt and ground black pepper to taste
¼ teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame seeds (optional)
2 tablespoons cooking oil
Separate the kangkong leaves from the stalk. Cut the stalk into 2 inches length pieces. Set aside. Prepare the toasted garlic by following this guide: How to make toasted garlic. Set aside.Make a toasted garlic. In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well.
Heat 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a pan.
When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes.
Pour-in the oyster sauce, beef broth, and cornstarch mixture. Add the toasted garlic. Stir. Cook for 1 minute of until the sauce starts to thicken.
Add the kangkong leaves and red pepper flakes. Let it cook for 1 to 2 minutes.
Sprinkle salt and ground black pepper to taste.
Transfer to a serving bowl. Sprinkle sesame seeds on top.
1 bunch kangkong, trimmed
2 gloves garlic, minced
4 pieces labuyo , sliced
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons brown sugar
2 tablespoons olive oil
In a large bowl, combine garlic, red chili, oyster sauce, fish sauce and brown sugar. Add kangkong then toss to coat. In a pan, heat oil then adds all the ingredients. Stir fry to 1-2 minutes or until wilted. Serve immediately.
1 bunch of kangkong leaves, stalks removed
1/2 cup All-purpose Flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
1/2 tsp salt
1/2 tsp pepper
1 cup ice cold water
Cooking oil for frying
1/4 cup soy sauce
1/3 cup calamansi or lemon juice
Pinch of sugar
2 tbsp. sesame oil (optional)
1/4 tsp chili pepper (optional)
Mix together the batter ingredients and place inside the refrigerator while the Kangkong is being prepped. Pat dry the separated Kangkong leaves, and dredge in cornstarch. Set aside. Heat up the cooking oil using medium low heat. Take out the batter mix from the ref and dip each Kangkong leaf, and drop one by one without crowding them in the oil. Cook until golden brown about 1-2 minutes, or until golden brown, and then set on a paper towel to drain excess oil. Sprinkle with salt and pepper. Serve while hot with the dipping sauce.
2 bunches kangkong
100 grams of pork belly
1 tbsp shrimp paste
3 cloves garlic
1 tspn vinegar
1 tspn sugar
Put pork into a large pan and add enough water to completely cover the fat.
Bring to boil over high heat, then lower to medium and literally boil the oil out of the fat, stirring occasionally. When the pork is golden brown, remove and set aside.
On the same pan and pork oil, sauté garlic, onion until wilt. Add the shrimp paste and stir cooking for a few minutes. Add pork, sugar and vinegar, don’t stir and let it sizzle for a few minutes. Sauté the kangkong leaves for a few minute or until done.
Photo Credit: everythingsherbed.blogspot.com