Blanched Upland Kangkong in Chili-garlic-honey sauce

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Yesterday, we harvested Upland Kangkong which we grew from seeds and we just had it for breakfast today. It's pretty special because it is the first of the green plants we grew after building a greenhouse in our backyard. 

It is so named as upland Kangkong because it is not the usual wetland Kangkong which grows in marshy areas. However, this recipe can be replicated using the wetland kangkong.

And while I am typing this blog, my nephew asked me while laughing that other people might not understand what a kangkong is. So, kangkong is also known as watercress, water spinach and wikipedia enumerates, "water spinach, river spinach, water morning glory, water convolvulus, or by the more ambiguous names Chinese spinach, Chinese watercress, Chinese convolvulus or swamp cabbage, or kangkong in Southeast Asia and ong choy in Cantonese." 

I blanched the Kangkong stems in boiling water for two minutes and transfered it in cold water to arrest the cooking. Next time, I will just separate the leaves from the stalks and give one minute for the leaves to cook.

    We have two trays of Upland Kangkong

Recipe
Bunch of Kangkong
Blanch Kangkong in boilng water for 2 mnutes. Remove and transfer in cold water. Slice 1" and arrange in platter.

Sauce
2T chili garlic sauce
1T blackbean sauce
1T honey
1/2 T apple cider vinegar
2-3 T cold water
Toasted Garlic 

Mix in all ingredients in a bowl and top on the blanched kangkong. 
 

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