Foot and Fire

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 wate...

Kangkong Tops Black bean and garlic sauce Toasted garlic (optional) Blanch kangkong tops and drain. In a small bowl, mix a spoon or two of garlic and black beans sauce, add warm water. In a serving dish, arrange the tops and pour the sauce. Sprinkle with toasted garlic and serve. Posted via Blogaway

This is the five-color vegetables we ordered. We got a beautiful line up of stir-fried sweet peas, napa cabbage, young corn, cauliflower and carrots. We had this in Mandalay, but as in anywhere in Myanmar, vegetables are a side dish or a complimentary dish aside from the soup and mango chutney and fermented fish/prawns. *** This is one tasty fish which is first wrapped with chopped leaves which preserved the fish fat (see bottom layer) and spices before the banana leaves. This must be steamed and the fish meat (see the second layer) is very tasty while the skin is delicately smooth. I want to replicate this cooking. We had this in a Shan Restaurant in Mandalay near our hotel. *** Fish hot clay pot. Chunks of fried fish with vegetables and spices and visibly garnished with onion rings and pineapple slices. This is one nice rice partner. It is served in a small wok with a burner underneath. We had this in Bagan. *** Speaking of snacks, I like this deep-fried potato chips at 500 to 1000 k...

I am posting the photo collage of my sister featuring her fish tinola with kangkong tops. I know that a kitchen rival is born! She has that kitchen sense actually when she just feel like exercising it. She boasts her 25pesos fish slices, bunch of fresh kangkong, fresh tomatoes, and her luscious and plump duhat for her dessert. Here is her enticing prep!