When we had lunch at Trellis in Market! Market! two weekends ago, one of the dishes we ordered was kangkong (water or swamp spinach) in oyster sauce. It was alright except that the tough ends of the stalks had not been cut off. When I did my version of the dish a few days ago, I cut off four inchess off stalks, leaving only the tender parts and the leaves, of course. I served it with lechon kawali. My kids were more interested in the kangkong in oyster sauce than in the lechon. Guess that should say something about how the cooked dish turned out, eh? So… if you’re thinking of a good side dish for fried or grilled meat, give the usual mashed potatoes, buttered veggies or sauteed mixed vegetables a rest. Try this one.
a large bunch of kangkong
2 tbsps. of cooking oil
2 tbsps. of finely minced garlic
1/4 c. of oyster sauce
2 c. of chicken or beef broth
1-1/2 tbsps. of tapioca or corn starch
salt, pepper and sugar
1 tbsp. of oriental cooking wine
sesame seed oil
Cooking procedure :
Wash the kangkong well. Cut off the tough (lower) ends of the stalks. Depending on how young or mature the kangkong is, that would be about three to four inches.
Boil about six cups of water. When boiling briskly, blanch the kangkong for three minutes. Pour into a strainer and douse with cold water. Let the excess water drip off then arrange the kangkong on a serving platter.
Turn the stove to medium and heat the cooking oil in a small saucepan. When hot (but not yet smoking), toast the minced garlic. Remove with a slotted spoon and drain on paper towels. Pour off the oil. Pour in a cup and a half of broth and bring to a boil. Stir together the remaining broth, oyster sauce, starch, salt pepper to taste, a little sugar, cooking wine and a drizzle of sesame seed oil. Pour into the boiling broth and cook, stirring, until thick and clear.
Pour the sauce over the kangkong and top with the toasted garlic.