tag:blogger.com,1999:blog-15897188.post9029138679639706420..comments2011-04-02T00:11:11.347-05:00Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-15897188.post-56706702094929064342011-04-02T00:11:11.348-05:002011-04-02T00:11:11.348-05:00Yes, I tried making that too! Did you see my kangkung belacan post?<br /><br />http://www.tinyurbankitchen.com/2011/03/spicy-water-spinach-kangkung-belacan.htmlJen @ Tiny Urban Kitchenhttp://www.tinyurbankitchen.com/noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-80767117383011476502011-04-02T00:09:37.846-05:002011-04-02T00:09:37.846-05:00In the Philippines, we call it Kangkung... and just as you mentioned...it grows everywhere as long as there&#39;s water...and it grows fast...really FAST. Usually, it&#39;s sauteed with garlic here, and paired up with fermented shrimp paste. <br /><br />This dish really brings me back to my childhood with my super-chinese-y grandma cooking it with XO sauce and chinese wine. yummmmachineseguycookingpaellanoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-62366257785873819442010-06-03T01:15:55.831-05:002010-06-03T01:15:55.831-05:00I used to eat this stuff with beef and garlic in Taiwan like every single day (or in the middle of the night at the night markets) Will it grow in colder areas (Utah?)jaybionhttp://www.wimmergroup.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-69554177714877998732010-02-12T21:41:49.112-05:002010-02-12T21:41:49.112-05:00This is my fav veg too. I like it tender soft and crunchy. My mom who&#39;s from S&#39;pore also fried it with red chilies. So, between the shrimp paste and chilies, pretty incredible. I always order this when it&#39;s on the menu. Didn&#39;t realize it was so easy to grow!Eleanor Hohhttp://www.blogger.com/profile/02644282190491628728noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-52317837850334024132009-12-01T12:11:11.208-05:002009-12-01T12:11:11.208-05:00Cool article! I&#39;m going to try to grow it now!Mikehttp://www.blogger.com/profile/09731644014092077478noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-15794439498881030272009-09-24T08:57:40.479-05:002009-09-24T08:57:40.479-05:00hahahah the way I cook it (with shrimp paste), I def make sure it gets stinky! in a good way, of course!<br /><br />and I&#39;m going to try growing it in a bucket of water. crossing fingers!little miss possiblehttp://www.blogger.com/profile/12910726631332235985noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-61726547670676285162009-09-23T20:29:11.968-05:002009-09-23T20:29:11.968-05:00This vegetable is one of my top favourites! There are 2 types...water and ground. The usual ones are water which has slender and pointy leaves. The ground species is broader and a bit shorter. Besides cooking with sambal and/or with belacan , I like to cook it with cockles + chillies. It&#39;s one of the conditments in Prawn Noodles or Hokkien Mee. Gosh, am hungry already! :-)pixenhttp://pixieate.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-65273375881911741552009-09-22T22:29:49.880-05:002009-09-22T22:29:49.880-05:00my absolute favorite vegetable hands down. so good. just sauteed with like garlic and soy sauce is delicious....or however my mom makes it. so simple.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-7112232487433413562009-09-22T21:52:36.771-05:002009-09-22T21:52:36.771-05:00Dude, me like! I&#39;ve never used kong xin tsai before, but now I have the reason to do so! man... I&#39;m hungry now...alechohttp://www.choebrothers.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-55537796456432438562009-09-22T16:10:22.302-05:002009-09-22T16:10:22.302-05:00Livia - actually, I love fermented tofu (dofuru), but I&#39;ve never actually made it before. The dried shrimp paste is not stinky at all! :) I&#39;ve had it at Penang <a href="http://www.tinyurbankitchen.com/2009/08/penang.html" rel="nofollow"></a> and thought it was scrumptious.Jenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-79451120260107067362009-09-22T15:19:19.083-05:002009-09-22T15:19:19.083-05:00Hehe, you&#39;re not going to feature the fermented tofu cooking method? Or the stinky shrimp sauce?Liviahttp://www.blogger.com/profile/15805379309049803903noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-79493548592791740762009-09-22T13:04:49.544-05:002009-09-22T13:04:49.544-05:00Great photos! In Vietnam, we call this rau muong..but we love the malaysian/indonesion way of cooking this called <a href="http://ravenouscouple.blogspot.com/2009/08/kangkung-belacan-rau-muong-xao-mam-tom.html" rel="nofollow">kangkung belacan.</a>Ravenous Couplehttp://www.blogger.com/profile/12235615810314005456noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-46485886260103517532009-09-22T09:53:22.918-05:002009-09-22T09:53:22.918-05:00I just recently found your blog when I was searching for broccoli stalk recipes. I haven&#39;t tried your broccoli stem salad yet, but I did follow your recipe for lo bah png. It came out wonderfully!!<br /><br />These veggies are also my husband&#39;s favorite, I&#39;m glad to hear they&#39;re so easy to grow. This looks like a tasty way to prepare them too! Thanks for posting!Jessicahttp://www.blogger.com/profile/00725516962884707741noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-19627126305165390412009-09-22T08:30:17.889-05:002009-09-22T08:30:17.889-05:00woah seriously!! grows in water? i&#39;ma have to try it sometime!! <br /><br />my absolute fave too!christina leehttp://www.blogger.com/profile/08358585315967459697noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-15628758395922675472009-09-22T07:07:05.840-05:002009-09-22T07:07:05.840-05:00I love cong xin cai! My mom used to make this for me as a kid all the time. Thanks for highlighting it. I hope others will give it a try.Xiaoluhttp://www.blogger.com/profile/05752959323054673080noreply@blogger.com