A continuation of my Crispy Kangkong post a week back, where I used only the bigger part of Kangkong leaves. Thus, the smaller ones were made into a delicious Kangkong with Oyster Sauce. And thanks to Anne of http://annecooks.blogspot.com/, I have learned a substitute for oyster sauce if its not available. Which was the case when I was cooking this one. The recipe below also credits back to her. But since I am not a fan of spicy food, I didn’t include the siling labuyo on her original recipe.
Ingredients:
1 bundle Kangkong [Swamp Cabbage]
3 tablespoons Oyster Sauce [see note below for *substitutes]
1 small shallot (red onion), sliced
4 cloves garlic, minced
5 cups tap water
Optional: 1 pork broth cube
Leftover lechon kawali, Crispy Pata or store-bought chicharon
3 tablespoons Oyster Sauce [see note below for *substitutes]
1 small shallot (red onion), sliced
4 cloves garlic, minced
5 cups tap water
Optional: 1 pork broth cube
Leftover lechon kawali, Crispy Pata or store-bought chicharon
In a medium sized wok, boil the 5 cups of water. Meanwhile, cut leaves and the stalks into 3" pieces, discarding the hard, lower portion of the stem. Soak in a bowl of water to keep them green and fresh.
Slice onions, chop garlic. Set aside.
Blanch cut up kangkong in the wok. (That's dip and boil for 30 seconds to a minute.) Remove the wok from the fire, take the kangkong out and lay out on serving plate. Set aside. Pour about 2 cups of the green, boiled water from the wok and discard the rest.
Put wok back on stove. Pour cooking oil. Saute scallions first then garlic for about 30 seconds each. While waiting, dissolve the oyster sauce (or soy sauce-sugar-cornstarch mixture) and pork cube (if using) in the bowl of green, hot water. Add mixture to the saute. Let simmer for a minute (stirring if you used the substitutes), until the mixture thickens.
Remove from fire. Using a strainer, Pour sauce over the kangkong (discard the garlic and shallots left on the strainer). Top with Lechon Kawali or crushed chicharon if desired. Serve hot : )
*Oyster sauce may be substituted with : 2 tablespoons soy sauce + 1 tablespoon brown/washed sugar + a pinch of ground pepper + 1 tablespoon of cornstarch dissolved in a tablespoon of water.
Slice onions, chop garlic. Set aside.
Blanch cut up kangkong in the wok. (That's dip and boil for 30 seconds to a minute.) Remove the wok from the fire, take the kangkong out and lay out on serving plate. Set aside. Pour about 2 cups of the green, boiled water from the wok and discard the rest.
Put wok back on stove. Pour cooking oil. Saute scallions first then garlic for about 30 seconds each. While waiting, dissolve the oyster sauce (or soy sauce-sugar-cornstarch mixture) and pork cube (if using) in the bowl of green, hot water. Add mixture to the saute. Let simmer for a minute (stirring if you used the substitutes), until the mixture thickens.
Remove from fire. Using a strainer, Pour sauce over the kangkong (discard the garlic and shallots left on the strainer). Top with Lechon Kawali or crushed chicharon if desired. Serve hot : )
*Oyster sauce may be substituted with : 2 tablespoons soy sauce + 1 tablespoon brown/washed sugar + a pinch of ground pepper + 1 tablespoon of cornstarch dissolved in a tablespoon of water.
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