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5 Minute Meal: Best Water Spinach (Kangkong) With Chili Sauce 3-Step Recipe
What can you do in five minutes?
Iron your drawers, get out of bed, do five hundred skips on a jump rope unless you stepped on it accidentally and you get back to one. Well, let me tell you what you can do in five minutes. You can make a meal packed with some essential amino acids that is not only healthy but also hot and spicy!
Why water spinach?
This vegetable is very common in Asia (Southeast and East) and the heart of a lot of family meals. Since water spinach is very inexpensive (some would plant it along the rice paddies), even the poverty-stricken citizens can purchase and eat it.
It has several names: water spinach, kangkong, ong choy, water convulvus, water morning glory, swamp cabbage, and more. It grows almost anywhere that has enough water and this really benefits the water spinach in such a way that it has high water content on its hollowed stems and leaves.
Who is it good for?
If you have diabetes, high cholesterol and weak digestive system, this one is for you. However, if you do not have any of the diseases aforementioned, you can still eat water spinach and enjoy it with the chili. Here's how to make it...
1 Kg Water Spinach
1 Tbsp Garlic, Chopped
1 Tsp Chili Sauce
2 Tbsp Oil
1 Tbsp Fish Sauce
Salt and Pepper
Wash the spinach and cut it into 2-inch lengths (If you have shrimps, wash and soak the dried shrimps in water).
Sauté garlic on frying pan with oil until it turns golden brown in colour.
Add the stems for 1 minute.
Add the leaves and fry for 3 minutes.
Add the chili, sugar, fish sauce, salt and pepper.