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The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
Some recipes that use kangkung include plecing kangkung from Lombok, mie kangkung (kangkong noodles) from Jakarta, and petis kangkung from Semarang. [23] In Thailand, where it is called phak bung (Thai: ผักบุ้ง), it is eaten raw, often along with green papaya salad or nam phrik, in stir-fries and in curries such as kaeng som. [24]
When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet, a variant of chicharon. [5] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong). [6]
In a large skillet, heat the grapeseed oil until shimmering. Add the garlic and cook over high heat, stirring, for 30 seconds. Add the spinach all at once and toss until nearly wilted.
Chilli fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means 'stir fry'. Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi and sambal telur . [60] Sambal tumpang
Bagoong - fermented salted anchovy paste or shrimp paste, particularly popular in the dish kare-kare, binagoongan, and binagoongang kangkong. Bagoong alamang (shrimp paste) Bagoong guisado - stir-fried bagoong, made with garlic, onions, tomatoes, sugar, and vinegar. [10] Bagoong isda (fermented fish) Dayok - fermented fish entrails
In a medium bowl, toss the chicken with half of the garlic and ginger and the baking soda; season with salt and pepper. In a small bowl, stir the vinegar with the sugar and 1/4 cup of water.
Stir in the coconut milk, soy sauce and the remaining 1/4 cup of water and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts.
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