Comments on: a hollow heart

By: Sharon

Sharon — Sat, 05 Jun 2010 10:15:04 +0000

We also call it kangkong here in Singapore. But it is cooked with chillie and grinded dry shrimps. The dried shrimps are soaked and then ground into a fine taste. Then it is sauteed with garlic and the grinded chillie paste. The aroma is tantalising. The chille has dried belacchan (dried shrimp paste). Then the kangkong is sauteed quickly and dished up. It goes very well with white rice or nasi lemak (rice with coconut milk and screwpine leaves)….yummy!

By: Agnes

Agnes — Mon, 18 Jan 2010 08:21:56 +0000

We call it ‘kangkung’ in Indonesia. Never knew that it is not a native Indonesian word! It is my favorite veggie, but difficult to find here in Holland.

By: jenyu

jenyu — Sun, 05 Apr 2009 04:08:19 +0000

Diane – I know!! I’m so jealous of what you guys have in SF, but it’s great because my grandma has access to so many good Chinese groceries there. It does take lots of time to clean them, but they are soooo delicious :)

By: Diane

Diane — Sun, 05 Apr 2009 02:10:24 +0000

Here in San Francisco this is readily available and known as water spinach or also as morning glory. I like to quick stir-fry it with chilis and garlic. It’s a lovely vegetable, although it takes some prep.

By: jenyu

jenyu — Tue, 03 Mar 2009 03:54:27 +0000

Jan – thanks, it’s one of my favs too, but it’s not easy for me to get around here :(