CHILI KANGKONG

CHILI KANGKONG is a hot and spicy appetizer that I cook with our favorite Filipino vegetable called kangkong.  Kangkong, also known as kankun, water spinach, river spinach or swamp cabbage is known all over Southeast Asia and is cooked in many Southeast Asian dishes.

Kangkong originated in East India thousands of years ago.  This humble vegetable is known as poor man's food. It grows in wild swampy areas and yet is highly nutritious.

Kangkong is a common ingredient in our all-time favorite Filipino dish called sinigang. It is also cooked as adobong kangkong, ginisang kangkong or crispy kangkong. It is rich in calcium and iron; it is a powerful antioxidant containing active flavonoids.

Kangkong has a long history of traditional medicinal use.  In Ayurvedic medicine, it is used to treat jaundice and liver problems.  The leaves are used to treat diabetes and it is also used as a sedative
to promote sleep and relaxation. So  if you cannot sleep well and are always tensed and stressed out, just eat plenty of kangkong leaves.

Here is my recipe of chili kangkong:

1 bunch kangkong

2-3 pieces red chilis(siling labuyo)

1/2 c tausi (salted black beans)

2 Tbsp garlic

2 Tbsp onions or leeks (chopped finely)

2-3 pcs tomatoes (chopped finely)

1 tsp roasted sesame seeds (optional)

pieces of dried seaweeds (nori), optional

seasoning

1. Separate the leaves from the stalks. Cut the stalks into 2" pieces. Set aside.

2. Saute garlic in oil. Add onions or leeks. Add tomatoes, seasoning and chilis. Cook well. Add mashed or blended tausi, seaweeds and kangkong stalks. Stir-fry until a bit tender. Then add the leaves.  Remove from heat when leaves are wilted. Sprinkle with roasted sesame seeds. Serve.  

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