Monday, July 5, 2010

Kangkong – in Tagalog, water spinach or glorybind in English, Tangkong in Cebuano (kankon in Japanese, ong choy in China, ung choi in Cantonese Chinese, toongsin tsoi in Mandarin Chinese) Commonly used vegetable in Filipino dishes (generally in Asia) Kangkong, high source in iron, calcium, vitamin B and C. Mild in flavor, all parts of young kangkong are preferred, edible from the shoot (stem) to the leaves. Great for stir fry meat, soup stews (sinigang kangkong) Strip all the leaves off the stem, slice the stem they go in first for a period of 2 to 3 minutes before adding the leaves. Kangkong also used for salad. Blanch or boil kangkong for 5 minutes….drain add vinegar, calamansi, dash of salt & pepper, onion and tomato.

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