Kangkong has long been considered a humble food for the poor because it can be found growing wild in water logged swampy areas and does not need much attention.
However, if you try to plant this in your garden with the base stems, you must take care to water it everyday. They only grow in summer and withers away during the cold months.
Nowadays, the status of kangkong has been raised to an exotic and popular dish on the menus of many Asian restaurants.
If you can get young and tender water spinach, not much work is needed. Just a rinse. However, if the vegetable is quick big and leafy, cut off the thicker base stems.
To stir fry, one must ensure that the washed vegetables are drained. Water will slow down cooking and hinders the vegetable from getting a fresh sheen from quick frying.
- You could fry a clove of garlic in heated oil to start off.
- Add toasted belachan and pounded fresh chilli followed by the vegetable quickly.
As belachan is salty, do not add salt or soy sauce until you have tasted it.
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