Happy cooking & eating eKa Circle,
Listening to your body is integral for excellent health. You will also find that in a family others also hear for what you may need nutritionally as well. Tune in; be conscious. This doesn’t just happen when a woman is pregnant we are wired to hear what we need.
The other morning hubby went out to the asian market and came back with 3 BIG bunches of this gorgeous vegetable. Some of you may know it as kangkung, kangkong or water spinach. This vegetable is enjoyed throughout most south east asian countries. I am an absolute fan! I used to really crave this vegetable when pregnant and no wonder it’s jammed packed with nutrients that include beta carotene, natural antioxidants, protein, carbohydrates, lots of dietary fibre, Kang Kung is extremely rich in electrolytes (yippee), it is very high in vitamins especially vitamin A, ascorbic acid, phenolic antioxidants, carotene B, potassium, magnesium, manganese, calcium just to name a few! if you haven’t tried it yet it is a must try. Cheap, cheerful, quick to cook and absolutely delicious. This is absolute food medicine, just don’t be tempted to overcook it.
Here’s a tip though, cook it on the day you buy it, it doesn’t keep so well. Pluck the leaves from any woody stems, the smaller stems can also be trimmed and cooked. Wash the plants thoroughly as they can often hold a bit of grit.
In traditional medicine this plant that grows like a weed in river systems is used for piles, nosebleeds, to treat high blood pressure, in sri lanka it is said to have insulin properties, in ayurveda leaf extracts are used for jaundice and nervousness. Antioxidant bioactive compounds and anti-microbial substances have been found in this plant. Plant extracts have also been found to inhibit cancer growth, cardiovascular diseases, osteoporosis and iron deficiency anemia. More than likely there are many other things this leafy green is used for that I am not yet aware of, please comment below if you know of any. Pretty amazing for a dark green weed.
Here are my simple recipes that I tossed together for our lunch including kang kung. Indo flavours of course but kangkung can be used with so many delicious cuisines.
love & light
M + E
Kang Kung Tumis ( Stir-fried Water Spinach)
1 tbsp oil
3 red eshalots, thinly sliced
3 cloves garlic, thinly sliced
4-5 small hot green chillies, sliced
3 bunches water spinach, leaves picked and stems sliced, washed and drained well
1 tsp raw sugar
1/4 tsp white pepper
salt to taste
Heat a wok over a high heat. Heat the oil and saute the eshalots, garlic, and chilli for a minute. Add the kangkung and tos over the heat very quickly until it has just wilted. Add the sugar, pepper and salt. Serve immediately.
Nasi Goreng (Fried Rice)
There are so many variables on this dish in indonesia. Basically this recipe is used to use up leftovers. So feel free to add whatever you have. Vegetables like tomato, carrot or cabbage are often added. Chicken or whisked egg through the hot rice is very common. Or serve with sliced omelette on top. it is more than often serve with a drizzle of extra hot chilli sauce or fresh chilli sambal which I absolutely do but I forgot to photograph it that this time- we were too hungry to wait.
3 cups of cold cooked long grain rice
3 red eshalots
3 cloves garlic
4 red chillies
2 tbsp coconut oil
1/2 cup frozen peas
1/ 2 cup of frozen corn kernals
salt & white pepper
2 tbsp kecap manis
2 tbsp hot chilli sauce
a sprinkle of stock powder if you want to (optional)
Make sure your rice is cooked and chilled the day before preferably. Blend the eschalot, garlic and chilli in a small blender to form a paste. Heat the oil in a wok and saute the chilli paste for a minute or until fragrant.Add the peas and corn toss over the heat for a minute then add the rice. Stir fry for a few minutes. Season with salt and pepper, add the kecap manis and hot chilli sauce. A little stock powder makes it really tasty. Serve with the kangkung and a fried egg.
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