Image via WikipediaYou have to read what Aida Alarcon has to say with the Filipino kangkong and you will be surprised what kangkong can do for you and she even included a palatable dish she prepared for her section in "Food for the Family".
Kangkong, though called swamp cabbage or water spinach, is not really a cabbage or a spinach. It grows practically everywhere-in ditches, ponds, and dry land. Kangkong comes in varieties ranging from purple-stemmed ones with narrow leaves to white-stemmed ones with broad leaves.
Kangkong is usually used as an ingredient in sinigang (sour stew). It can also be cooked as salad, adobo, and other appetizing dishes.
A good source of carotene which, in turn, can be converted to vitamin A by the body, kangkong, is, beneficial especially to persons with hypertension, said Dr. Miguel Cornejo Jr., a heart specialist. When ingested as roughage, it helps eliminate fatty deposits in the alimentary canal that would otherwise lodge in the blood vessels.
Known to be the poor man's vegetable, kangkong does not exactly appeal to the business executives and to the rich. The declaration of President Gloria Arroyo to make this leafy green vegetable our national vegetable, however, has stirred the hornet's next in certain sections of our society.
Declaration or none, however, eating kangkong will never be a disadvantage to us.
KANGKONG SALAD
You will need:
1/2 kilo kangkong, blanched and drained
4 hardboiled eggs, wedged
2 medium sweet potatoes, boiled and cubed
4 pieces tomatoes, sliced
2 medium red onions, chopped
1/2 cup calamansi juice
1 small garlic head, minced
1/2 teaspoon sugar
1/4 teaspoon salt
Here's how:
1. In a big wooden or crystal platter, arrange the kangkong according to artistic taste.
2. Top with eggs, sweet potatoes, tomatoes and onions.
3. In a bowl, combine calamansi, garlic, sugar, and salt.
4. Serve kangkong with the calamansi dressing.
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