Max Fabella, a
Filipino-American retiree and originally of Romblon/Mindoro started
the thread when he offered the trivia that kangkong, that all-time
favorite and versatile vegetable Filipinos love, is prohibited to
grow in his adopted state of Florida. The state government is worried
it could lead to uncontrolled growth and could result to clogged waterways,
particularly in lakes and ponds. But Fabella adds, "This does
not prevent Filipinos from raising kangkong or swamp cabbage as it
is also known, in their private ponds. Or even in plastic containers."
At the mention
of kangkong, Ish Fabicon from Chicago, joined in to reminisce his
budget college days with his favorite dish of kangkong: "guinisa"
(sautéed), "adobadong kangkong", "crispy kangkong"
and "kangkong with tulya" (shellfish) soup. The latter,
he described as very tasty.
That got Lou Wisker, posting from Germany, salivating with the memory
of these tastes. She wrote: " I got hungry when I read this:
kangkong with tulya and patis (fish sauce). Wow!'
Pinky (Wulfilda
Ferrera-Bahceci) however thinks kangkong has reached new heights in
global cuisine. She shared: " I have been in the States for more
than ten years and I have just tasted kangkong lately in a fusion
Malaysian restaurant. The dish, which is also called kangkong, is
sautéed with a serving of tasty but well-rinsed shrimp paste
(alamang) to get rid of the salty taste. It is mildly spiced with
crushed red pepper."
Frequent poster
Darlene Fradejas Downer agreed to this new status of the lowly kangkong
and to prove, contributed a gourmet recipe that will leave you saying
"Could this be kangkong?" The recipe goes:
1. Steam til tenderly
crisp kangkong about three inches long starting from tip downwards.
2. Prepare Italian dressing (using any of your favorite spices as
long as it is based in oil and vinegar).
3. Get some chicken slices. Add this to the kangkong and mix in the
dressing.
5. If you are "feeling Mexican", Darlene recommends to wrap
the mixture in tortillas. Add a sprinkle of fried garlic and sliced
onion as garnishing to finish and add flavor.
Not only delicious,
Darlene says this healthy and lean recipe is good for those who wish
to keep their "beauty-queen" figure.
A few cities away,
Herminia Festin wailed: "I love kangkong and I wish I can grow
it myself. There is no way we can eat kangkong in Boston unless it
is canned. And we have not seen canned kangkong yet!"
Finally, picking up from Pinky Bahceci's post, Aline Parrone recalled
this story: "I had a penpal from Malaysia whom I would sometimes exchange
recipes with. One time she sent me a recipe using a kind of vegetable
that she said grew semi-wild in her country. Eager to get me acquainted
with this tropical vegetable of hers, she went to certain lengths
to describe it, complete with illustrations on the margin of the letter.
In the end, she wrote, "In Malaysia, we call it kangkong!"
Uh-oh. :-)
For
more of kangkong, and how other kangkong lovers in other countries
call it, click here.
