Morning Glory in brown soya sauce
November 8, 2007
I love morning glory or kangkong as we call it in the Philippines. Back in the 70s up to the late 80’s, since we had stores in the market, I remember we called it food for the poor because often times, people on tight budget were the ones who often buy them and the rich ones would go for broccoli or cauliflower which were expensive back then. We even had 2 rich clients then, that would buy separate ingredients for their family and house helps. The helps often get kangkong sauteed in shrimp paste (both were the cheapest ingredients then.)
But time has changed, glad it did. I hate the ’separation’ between the rich and poor. After all, what comes in the mouth goes out wearing the same color (or almost) whether you have the money or not.Everything is expensive now, even morning glory. I for one pay for almost 7euro for a few stalks.
Morning Glory is such a versatile leaves. I remember my grandma cooking that typical sour soup we call Sinigang in the Philippines and my most favorite ingredient to fish out from the soup was..yes, you guess it right. Kangkong. How I wish I could still taste my grandma’s cooking. She was the best!
Anyway, I’d like to share an easy way to prepare morning glory that I’m sure, will be a hit on your table especially if eaten with smoking steamed jasmine rice.
good for two person:
400 grams of morning glory, cleaned, sliced
2 tbsp oil
1 tbs of brown soya paste
1/2-1 cup chicken stock
chopped garlics…half head of a medium size (if this is too much for you, just adjust the amount)
5 small red chilies, chopped.
precooked crunchy pork, sliced into bite size
1 tsp sugar, or if you can find, use palm sugar
1 tbsp oyster sauce
1 tsp ground black pepper
Just mix all the ingredients in a bowl, except for the oil and pork. In a wok, high fire, pour the oil and once it’s hot, stir fry all the ingredients for 2-3 minutes or until the morning glory is cooked. Quickly mix in the pork just before you turn off the fire. Serve.
Easy and simple.
Posted in vegetables
November 8th, 2007 at 8:16 pm
sa pinas eh maaring food for the the poor ang KK (as i call it), pero dito eh mahal kaya yan. ang bentahan pa minsan by the lbs at di isang tali gaya sa atin sa pinas. apir tayo sister, parehas pala tayong palengke queen. hehehehe, you know what i mean
November 8th, 2007 at 9:30 pm
thess, inggit ako sa yo kasi daming tindahan dyan ng pinoy products e. dito hirap maghanap
heniway, peborit ko yang kangkong esp adobong kangkong. ang nag iisang gulay na kinain ko nung bata pa ako, hehe.. pero mukhang masarap itong version mo ha… parang may kapatid itong thai the dish ha, di ba?
November 8th, 2007 at 9:41 pm
SARDONICNELL: precious na sya talaga these days. One more thing, you even have to travel just to get it. sa pilipinas, naka tsinelas pumunta ng palengke para bumili ng kangkong kay manag, ayos na di ba? lol*
I am sooooo happy to see you back!! *kisses*
and yeah, I know what you mean
KENGKAY: Phad Phak Boong! ito nga yun, kaso baka nauuta na mga tao sa kaka post ko ng thai recipe ha ha ha!
Ay, wala ba’ng malapit na Asian store sa place mo? Punta ka minsan dito, mamili tayo!!
November 8th, 2007 at 11:02 pm
naku, ate Thess sinabi mo, kami rin sa Pinas nung kahirapan panamin thanks to my dad who stopped sending money lagi na lang kangkong ang kinakain namin hehee and grabehh how sad is that… pero dito ate Sa US susme we buy kangkong for 4.99 up ang mahal mahal grabehh dapat mga 1.00 something lang a bunch eh, mga 1.00 ang presyo sa china town, pero sa local markets dito ang mahal mahal!
I spend a lot on my mom’s filipino veggies kasi gusto rin namin kumain since we missed it so much, iba talaga prices ng pinoy veggies grabeh parang ginto.
November 9th, 2007 at 5:52 am
How timely…we had fried morning glory in Bangkok and it was delicious! Which was not a surprise for me because I love kang kong
Thanks for sharing this recipe!
November 9th, 2007 at 11:23 am
Hi Thess! Thank you so much for the ‘adds. I appreciate it… really. Will do the same later, when I get back to blogging :lol:. Mukhang masarap yung kangkong. Thanks for the recipe…mukhang yummy talaga… try ko rin yan. TC
November 9th, 2007 at 2:43 pm
pero mas gusto ko kangkong kesa brocolli. ang tawag nga niyan sa amin pansit ng mahihirap.
November 9th, 2007 at 8:14 pm
Ate fav.ni neil yan ginisa lang sa bawang at sesame oil tapos me sesame seed at saka toyo parang adobo ganon . Try ko ngayan
November 10th, 2007 at 1:16 am
Thess . . . you know I’ve never had “kangkong” ever . . . and they have them here at many of the oriental / asian markets. My husband will simply “adore” me when I make this recipe because I know he’s been wanting to have some. We were going to eat at this Filipino Restaurant called Patio Filipino but unfortunately they were closed due to a private engagement. We had driven about 45 minutes just to get there and finding out they were closed. He had wanted to order one of their kangkong dishes. I will try to make this recipe this weekend or next. BTW . . . the crunchy pork . . . do I cut into cubes some pork and fry them ahead of time . . . can’t you tell I’m sooo un-domesticated? As for the kangkong, it almost looks like what the Chinese calls their broccoli. Anyhoo, thanks for the recipe. I’ll let you know how it turns out and if the hubs likes it! Ciao . . .
November 11th, 2007 at 6:55 am
I learned something new today. I didn’t know that kang kong is also called morning glory. I love kang kong. I like it blanched with a little bagoong on the side. I like also kang kong with soy sauce too. Fried kang kong leaves is another favorite.
November 11th, 2007 at 11:00 am
really? morning glory pala yan…ndi ko alam un!Lols
oh well, i like kangkong! adobong kangkong! yours look much better…and im sure mas masarap.
November 12th, 2007 at 7:34 am
Hi Thess - Yummy. Back home in Hawaii we mostly call it by its Cantonese name Ong Choy. My friends Mom used to make a great version with bagoong.
November 13th, 2007 at 1:31 pm
KITTY: dito it doesn’t matter where you find KK, talagang mahal sya…but sometimes I do pay just to taste it.
JOEY: I hope you like this recipe.
LIZA: no prob..and I hope you like this as well
..salamat sa dalaw, sana nag iwan ka ng url para mabisita din kita.
NAOMI: I like both, depende sa luto at sangkap
ROSE: hey! that’s also a good idea! tipong masarap, I like sesame seeds and oil a lot! masubukan nga rin.
November 13th, 2007 at 1:34 pm
TULIPFLEURS: already left you a comment
RACH: Favorite order ko yan sa chowking, blanched with bagoong on the side, yummy!! Then my tita fries them coated with crumbs flour
LIZETH: i like the adobo too…hus, sipsip ha ha ha!
KIRK: Hi Kirk! I learned another kangkong name, thanks. Do you eat bagoong too?
November 13th, 2007 at 6:00 pm
Hi Thess - We love bagoong!