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.
- 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)
- 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 chilies 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 sauté the garlic and shallot. Add the chilies and continue sautéing 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