Fish & seafood
- Baked pompano and red cabbage
- Budget cooking part 2 (fish and vegetables frittata)
- Fish fillets in white wine
- Pan-fried kitang with tofu-egg salsa
- Baked fish and spinach
- Bangus (milkfish) fritters, v. 2
- Braised tilapia
- Tuna belly fillets with garlic and rosemary
- Clams spaghetti with white wine
- Steamed pompano with ginger sauce
Mighty meaty
- Lengua (ox tongue) in cream and corn sauce
- Low-fat, down-sized burgers
- Baby back ribs and mushrooms a la teriyaki
- Floyd’s Greek stew
- Roast lamb submarine sandwich
- Pork pata (hock) with shiitake mushrooms and broccoli
- Korean beef stew a la Kimchi
- Cliff sandwiches
- Orange porkloin steaks and buttered veggies
- Grilled kielbasa and beans
Healthy veggies
- Fried beef brisket and potatoes with sour cream
- Tortang sardinas at togue (canned sardines and mongo sprout frittata)
- Spanish tortilla
- Beef and broccoli leaves
- Pork, okra, squash and eggplants in sour cream
- Surreal Gourmet’s smashed potatoes
- Capsicum halves stuffed with chicken, cheese and vegetables
- A side dish: buttered corn and carrots
- Pork and baguio beans with oyster sauce
- Chicken, mushrooms and potato salad
Kangkong (water or swamp spinach) in oyster sauce
When we had lunch at Trellis in Market! Market! two weekends ago, one of the dishes we ordered was kangkong (water or swamp spinach) in oyster sauce. It was alright except that the tough ends of the stalks had not been cut off. When I did my version of the dish a few days ago, I cut off four inchess off stalks, leaving only the tender parts and the leaves, of course. I served it with lechon kawali. My kids were more interested in the kangkong in oyster sauce than in the lechon. Guess that should say something about how the cooked dish turned out, eh? So… if you’re thinking of a good side dish for fried or grilled meat, give the usual mashed potatoes, buttered veggies or sauteed mixed vegetables a rest. Try this one. 
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Comments
3 Responses to “Kangkong (water or swamp spinach) in oyster sauce”
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try nyo din po gwing garnish ang sauted ground pork in garlic and onion with soya sauce,favorite poh ng husband ko yon,thou i prefer juz boiled kangkong with soyasauce and sesame seeds as garnish
is there any alternative for the oriental cooking wine? or just any brand recommended?
chickencubes, I use Shaoxing rice wine. Just omit it if you can’t find any.