Kangkong (water or swamp spinach) in oyster sauce

casaveneracion.com Kangkong (water or swamp spinach) in oyster sauce

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. :)

Ingredients :

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.

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

7 Responses

  1. anna says:

    try nyo din po gwing garnish ang sauted ground pork in garlic and onion with soya sauce,favorite poh ng husband ko yon,thou i prefer juz boiled kangkong with soyasauce and sesame seeds as garnish

  2. chickencubes says:

    is there any alternative for the oriental cooking wine? or just any brand recommended?

  3. Connie says:

    chickencubes, I use Shaoxing rice wine. Just omit it if you can’t find any.

  4. lailene says:

    meron po ba kyo recipe ng kangkong laing? please send po sa email add ko leneashley8@yahoo.com… try ko po sya nakita ko lng po sa internet cafe ung isang mama na nag research ng mga pinoy recipe about sa kangkong.
    thank you po..

  5. Monica says:

    Hi, I first came across this recipe years before. I didn’t normally trust recipes found on websites but I just love this. This is a big hit in my family whenever I cook this. Thank you very much for sharing.

  6. Kris says:

    I tried this tonight for dinner, which I matched with simple fried fish fillet. Ang sarap!!! I followed the recipe of the sauce to the dot. Its so simple but incredibly delicious! No wonder your girls snobbed the lechon. Actually that part in your story intrigued me. Again and again, salamat Ms. Connie for sharing!

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