Kangkung with Fu Yu

Kangkung (also spelt as kangkong) is the local name for water convolvulus.  It is a green leafy vegetable, with a hollowed center, and is readily available in markets and supermarkets in Singapore and Malaysia.

Traditionally, pregnant women avoid eating kangkung as it is considered to be 'cooling'.  However, at an ante-natal class which she attended when the Swallow was pregnant with her first-born, the dietitian had advised the class that it should actually not be avoided.  Instead, it can be taken in moderation as it is a good source of calcium.  This was definitely good news for the Swallow because kangkung was one of her favourites!

It is no wonder then that Kangkung with Fu Yu is also a popular dish with the Swallow...

KANGKUNG WITH FU YU (serves 4)

Ingredients

• 400g kangkung
• 6 cubes fu yu
• 1 small red chilli, sliced (optional)
• 1/2 tsp sugar
• 1 tsp light soya sauce
• 1 tbsp oil

Method

1. Break kangkung into 3-inches length.  Rinse and drain.
2. Blanch kangkung in a pot of boiling water (do it in batches if the pot is small).  Drain.
3. Heat oil in a wok or pot.  Add the sugar and the fu yu.  Mash the fu yu while stirring constantly for several minutes.
4. Add about 1/4 cup water to make sauce.  When the sauce is boiling, add the kangkung and mix well.  Cook for 2 - 3 minutes.
5. Garnish with red chilli.