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Yield: 2 Servings
1 lb Fresh kangkoon
2 c Chicken broth
2 ea Sqizzels Patis (Tiparos)
1/2 tb Spiced Vinegar
2 ea Whole peeled garlic cloves
This is a very time honoured way to fast make a side dish in a place where
normal dinner has at least 5 items. You cant after all, spend 30 mins on
each of them or your family would starve!
One thing folks in the orient do, is 'spice' the boiling water for veggies
and there's an easy way to do this repeated here. It really does make a
difference so try it if you have not. The simplist version will take a
mere 2 mins.
Take 2 cups of chicken broth or mild dashi or if neither is handy, can use
2 cups water and 2 chicken bullion cubes and place in pot. Add the rest
and
simmer for at least 5 mins. Can be simmered longer with no ill effect or
just turn the heat off and place the pot to the side in the hot broth so
you can use the burner for something else like a japanese housewife would
do. She'd use 'kangkoon' which is a spinach type tasting item not enough
different from other types to be notable this time. Use the leaves and not
the hollow stems. (save the stems for a soup).
American fusion addition:
Add a dab of butter to the serving.
1 lb Fresh kangkoon
2 c Chicken broth
2 ea Sqizzels Patis (Tiparos)
1/2 tb Spiced Vinegar
2 ea Whole peeled garlic cloves
This is a very time honoured way to fast make a side dish in a place where
normal dinner has at least 5 items. You cant after all, spend 30 mins on
each of them or your family would starve!
One thing folks in the orient do, is 'spice' the boiling water for veggies
and there's an easy way to do this repeated here. It really does make a
difference so try it if you have not. The simplist version will take a
mere 2 mins.
Take 2 cups of chicken broth or mild dashi or if neither is handy, can use
2 cups water and 2 chicken bullion cubes and place in pot. Add the rest
and
simmer for at least 5 mins. Can be simmered longer with no ill effect or
just turn the heat off and place the pot to the side in the hot broth so
you can use the burner for something else like a japanese housewife would
do. She'd use 'kangkoon' which is a spinach type tasting item not enough
different from other types to be notable this time. Use the leaves and not
the hollow stems. (save the stems for a soup).
American fusion addition:
Add a dab of butter to the serving.