Filipino-Style Blanched Kangkong (Water Spinach) Salad
Kangkong With Soy and Citrus Dressing
Kangkong is a green, leafy vegetable that is widely used in Filipino, Chinese, Malaysian, and other Asian cuisines. In Chinese, the vegetable is known as ong choy.
What I like about this vegetable is that it cooks very quickly. It's also very versatile because you can stir-fry it or use it in soups and stews. In our household, my mom loved to blanch it and drizzle it with a very simple dressing made of soy sauce and calamansi (aka calamondin, a type of round, green- or orange-colored lime found in Asia).
You should be able to find kangkong and calamansi in any Asian store.
- 1 bunch fresh kangkong (Asian water spinach)
- 6 cups water, for blanching
- 1/4 cup soy sauce
- 6 calamansis
- 1/4 teaspoon ground black pepper
IngredientsClick thumbnail to view full-size
- Cut off the roots (if any) from the kangkong, and then wash the greens. Separate the leaves from the stems.
- Cut the stems into 1-inch long pieces.
- Bring water to a boil in a pot.
- Put the kangkong stalks and leaves into the boiling water and blanch for 2 minutes.
- Pour the kangkong into a colander over the kitchen sink and run cold tap water over it to stop the cooking process. Then allow it to drain for 5 minutes.
- Cut the calamansi in half. In a small bowl, squeeze out the juice over a strainer, in order to remove the seeds.
- Pour the soy sauce into the bowl of calamansi juice and stir.
- Place the kangkong into a large salad bowl and drizzle the soy sauce/calamansi dressing over it.
- Toss the salad, season with ground pepper, and serve.
- Feel free to use any dressing you like for this salad.
- For a spicy variation, add sliced chili peppers.
- Garnish with canned whole corn kernels, sesame seeds, etc.
- Instead of fresh calamansi, you can use bottled toyomansi dressing/sauce (available in Asian stores). In this case, omit the soy sauce.
- You can use lemons instead of calamansi.