Foodie

Thursday, June 26, 2008

Stir Fry KangKong Delimas



Kangkong (Tagalog) or tangkong (Aklanon) is called in English, sometimes as swamp cabbage , water spinach, water glorybind, water convolvulus, although it's not really cabbage or spinach. In cantonese, it is called 'oong choy' , in Indian as Kalmua, and in Thai as Pak Boong.
It's sort of ubiquituous in the South East Asia, it grows everywhere, in ditches, in ponds, on dry land, or in cultivation. I prefer the cultivated type and love to stir fry with Delima's Stir Fry Sauce which is so convenient. Delima Stir Fry Sauce is available online here http://mytasteofasia.com/ and at the moment until end of June08, free shipping is offered for purchase of $100.00 or more. Take this opportunity and stock up. there are many more pastes and goodies which are a must in the pantry of any busy cooks.


Ingredients:

2 lb Kangkong , pick the young shoots and wash well , drained
6 tbsp vegetable oil
1 packet Delimas Stir Fry sauce


Method:
Put vegetable oil and the Delima's Stir Fry sauce in the microwave and heat on high for 3 mins, stirring the paste at 1 minute interval.
Put kangkung in a large bowl and pour the fried stir fry sauce on top.
Cover with splatter and microwave on high for 4 minutes.
Stir and toss kangkung before serving

Serves


14 comments:

[eatingclub] vancouver || js said...

We love, love kangkong. Our favourite way of doing it is the Filipino adobo.

I want to try other ways of doing it, like the one above. By the way, what is the Delimas sauce?

We can never deviate from the adobo though for fear of revolt.

Little Corner of Mine said...

Oh yes I love this Delimas stir-fry sauce! I would have taken advantage of this free shipping if I was not just came back from M'sia.

Ray said...

Hi Lily...it's been a while...hope everything is great at your side. My wife Soo was reading your blog for recipe, thus I too joined to keh-poh lah! :)

Thanks for sharing your review on Delimas Stir Fry Sauce.

Btw, this Stir Fry Sauce is also known as Sambal Tumis Sauce, well known among our Malay friends too.

It works good on string bean and shrimp too! :)

Take care

lilyng said...

js

go to http://mytasteofasia.com and see all the sauces available. Delima's is one of them there.

the secret in frying any vegetables is to do with a little more oil than usual.

Little Corner of Mine said...

Lily ah, I have an award for you, come and claim it! :)

Peb said...

Not sure abt this delima sauce. I usually add some chilli paste with some dried shrimp. Love kangkung and will look out for the sauce. Thanks for yr recipes. Check out my site for amateur cooking recipes :)

Anonymous said...

Hi Lily,

Why you don't choose to stir fry the kangkong with the sauce directly on the wok but rather want to microwave it for 4 minutes? Is the result better by microwaving it?

lilyng said...

anonymous

i do not like the chilli splatters and it is a chao to clean.

my family is small, so i will cook only 1 lb of kangkung and use a casserole and will serve the dish as soon as it comes out of the oven with no wok to wash except the casserole that the kangkung is served in.

i will stir fry in a wok if i have other dishes that require a wok

Valentina said...

i came across kangkong in Singapore in one of my business trips and I got hooked.

Anonymous said...

Hi Lily,

I am introduced to your blog by a few friends of mine who loves your blog just a few days ago - a little too late. Your blog is fabulous!! However, the tasteofasia is suspended and I'm wondering if there are any other sources of the Delima sauce as I love kangkong. Thanks alot.

lilyng said...

anonymous

i don't really know where we could order Delima's but your kangkong stirfry will be just as delicious if you use any sambal tumis and chopped dried shrimp.

Anonymous said...

Hi Lily,

thx for the prompt reply. by the way, do you have the recipe for sambal tumis as well?? or do I have to find it in the asian grocery store??

lilyng said...

anonymous

you can make sambal tumis following this recipe here http://lilyng2000.blogspot.com/2007/09/ayampork-buah-keluak.html.

it is called garam assam paste. Make a big batch and store in the freezer in smaller bags, they will be good for any stir fries or sambal or curry

Anonymous said...

thx lili. I will try out this dish soon =)

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