This is Speedy’s version of a dish that his mother used to cook as a way of making a couple of Chinese sausages go a long, long way. Budget cooking, you know, something that a lot of mothers have elevated to an art form. Because this dish is really a work of art. A masterpiece.
There are many varieties of Chinese sausages — the kind used in this dish is Xiang Chang which is sweet and not hard and dried. But you can experiment with other varieties of Chinese sausage, of course.
Ingredients
- 2 Chinese sausages
2 finger chilis (siling haba)
2 cloves of garlic
1 shallot (sibuyas Tagalog or the small purple onion)
a bunch of kangkong (water spinach)
2 tbsps. of sweet soy sauce
1 tbsp. of light soy sauce (or liquid seasoning like Knorr)
1 tbsp. of sake
1 tbsp. of cooking oil
toasted garlic bits, for garnish (optional)
Instructions
- This is a stir fried dish you make sure that before you start cooking, all the ingredients have been cut.
Slice the Chinese sausages very thinly. Diagonally or into rings — it’s up to you.
Finely slice the chili peppers too.
Chop the garlic. Roughly chop the shallot.
Cut the kangkong into two-inch lengths. Make sure that the stalks and the leaves don”?t get mixed together.
Heat the cooking oil and saute the garlic and shallot. Add the chili peppers and continue sauteing for about a minute.
Add the Chinese sausages to the frying pan and cook until lightly browned.
Pour in the sweet soy sauce, light soy sauce (or liquid seasoning) and the sake.
Next, add the kangkong stalks and cook for a minute or so until they start to soften.
Add the kankong leaves. Cover the pan and cook for another minute until the leaves start to wilt.
Transfer to a serving bowl –? including all the liquids from the pan. Garnish with toasted garlic bits and serve hot with rice.
Cooking time (duration): 15 minutes
Number of servings (yield): 2 to 3
This sounds really good. I’ve never heard of sweet soy sauce but I’ll look for it here in NY/NJ. It’s great that kangkong is available in Chinatown!
Very easy to prepare too.
will try this one out Con! Never thought chinese sausages or shorizo bilbao to go with kangkong! hoisin or plain master sauce will go well with this… Yummy!
Chinese sausage is not the same as chorizo bilbao which is European in origin, spicier and packed in lard.
Thanks for pointing this out Ms. Connie. All this time, iniisip ko na Chorizo de bilbao yung chinese sausage. For me, magkamukha sila.. Geez…
I use Chinese sausage in my pancit.
Thanks for showing us another way of cooking it.
Love the new format,new look!
I think this is a very simple method.I am surely going to try this one because i simply loves Chinese food.
Way to go Mr. Speedy! This recipe is just fabulous. I stumbled upon this post while looking for a recipe to use the kangkong I had leftover from the sinigang I cooked recently. Couldn’t find the soft Chinese sausage here in LA so I used the dried one. Sooo good! It is truly a masterpiece. =)