We've taken a hot topic off the net: Kangkung, and we're giving you some ways to to maximise the deliciousness of this humble, 'roadside' vegetable. What started out as a jokey post actually yielded pretty tasty results, so let's enjoy some kangkung!
Go to any social networking site right now and you damn sure would know what's the trending topic of the moment: KANGKUNG! It's been hilarious, with so many memes and jokes sprouting (ahem) about this humble vegetable.
Silly puns and funny memes aside though, kangkung is a great vegetable to work with. And don't us Malaysians just love them? We eat it with sotong, yong tau foo, and the ubiquitious kangkung goreng belachan is something of a must order at local Malay restaurants.
So let's put aside the politics and enjoy this local vegetable. Friedchillies is here to give you some kick-ass kangkung recipes that would totally rock your boat. And because it's cheaper now (haha) these are recipes that won't hurt your wallet too much.
Let's get kickin' with some kangkung.
Kangkung and Corned Beef Sandwich
This is a great sandwich which is full of flavour. Yummy, salty corned beef on toast is matched with spicy, savoury stir fried kangkung that literally takes two minutes to cook. You'll love it so much, it could even drastically increase your kangkung intake. This recipe serves two.
150g corned beef
200g kangkung leaves, washed
1/2 an onion, thinly sliced
2 chili padi, halved
1 tbsp oyster sauce
3-4 tbsp water
4 pieces white bread (or any bread), toasted
Salt, pepper and sugar to taste
1. In a hot pan, saute the onions and chillies with the sugar until slightly browned.
2. Add in the oyster sauce and kangkung. Add a dash of water and stir fry for 1-2 minutes, until the kangkung has all wilted but is still bright green. Transfer to a bowl and set aside.
3. In the same pan, fry the corned beef for 2 minutes.
4. To assemble, just plop some corned beef on your toast, and put a couple spoonfuls of the kangkung on top. Cover with toast. Eat. Enjoy.
Here's a novel and yummy way to use kangkung as a snack! It fries up beautifully and develops this almost meaty flavour to it. Enjoy it with some Thai chilli sauce and a glass of teh 'o'.
20-30 kangkung leaves, washed and tossed
200g potato starch
100g self raising flour
1 tsp turmeric
1 tsp curry powder
Salt and pepper to taste
1. In a bowl, mix the potato starch, flour, turmeric and curry powder together. Add in water. Whisk until smooth. It should not be too watery or too thick. Chill 5 minutes in the freezer.
2. Heat about 10 tablespoons of oil until almost smoking hot. Take out the batter and dip the kangkung in it. Fry in batches until golden brown and crispy.
3. Drain on paper towels and serve while hot and crunchy!
Kangkung Green Juice
This one is for all you health-nuts out there. We've taken a pretty basic green juice recipe with apples and cucumbers, but instead of using crazy expensive kale (unless, of course, a viral video comes out saying 'Kale dah murah!'), we chucked in a bunch of kangkung!
Okay we admit this was a bit of a longshot, but it worked out well! This juice is refreshing and healthy!
Handful of kangkung
1 green apple, diced
1 Japanese cucumber, de-seeded and diced
2 tbsp honey
1 glass water
1. Just blend everything together lah! Serve cold.
And there you have it! Some new ideas on how to use this veggie of the moment. We might try to be funny here, but we'd be lying if we said we didn't enjoy the results. So rather than coughing up with new jokes or memes on kangkung, go ahead and use it as how it's supposed to be used: EAT IT.
*We are not responsible for any kangkung related controversies that might arise from this article.