Wednesday, April 21, 2010


This dish is one of my all time favorite. My potluck dish. I love the amalgamation of the flavors, texture the minute you bite into the cool crisp crunchy lettuce. Yum..., oh so refreshing.

I have tried this with pork, turkey and chicken, they were all delicious, i love them all.

I know some will find this recipe overwhelming because of the ingredients, but really, chances are they are in your pantry and refrigerator.


1/4 cup minced black fungus (available at Oriental stores) or use other mushrooms
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon water
salt and pepper to taste
1 pound boneles skinless turkey or chicken and pork minced*
5 tablespoon oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 stalks green onions, minced
1 teaspoon dried chili flakes (optional)
1/4 cup bamboo shoots, minced
1/2 package of Chinese rice noodles


1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoon water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon cornstarch
Lettuce of your choice to make lettuce cups (i used iceberg lettuce/lettuce head)


Soak dried black fungus/mushroom with warm water for 30 minutes or until tender then drain and mince.

Mix all ingredients for cooking sauce in a bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and turkey.

Stir to coat turkey thoroughly.

Stir in 1 teaspoon oil and let sit 15 minutes to marinate.

Heat a large skillet over medium high heat.

Add 3 tablespoons of oil, then add the turkey and stir fry for about 3-4 munutes or until it changes to white color

Add another 2 tablespoon oil, then add ginger, garlic, chili flakes and onions.

Stir fry about a minute or so.

Add mushrooms, bamboo shoots and stiry fry for another 3 minutes.

Add the mixed cooking sauce to the pan.

Cook until thickened and hot. Transfer into a bowl and set aside.

In the meantime, using a frying pan with hot oil, fry the rice noodles by batch, until they float and turns puffy. Break the cooked rice noodles into small pieces.

Arrange some noodles in a lettuce cup and spoon turkey mixture on top of noodles and roll. Enjoy!!

**I prefer minced over groundmeat for the texture and moisture.

Frying the noodles could be tricky. Cook them too early w/ not so hot oil you'll end up w/ the bottom fried noodles w/c is not edible. Oil should not be very very hot. Prepare your screen strainer to put your cooked noodles to drain right beside your pot.
The noodles on top is the perfect puffed crispy noodles.


This is another dish that i love using KANGKONG . "ANG KANGKONG BOW" Okay, that was funny and corny! Just wanted to do that, brings back childhood memories.


2 bunches of kangkong leaves, cleaned*
½ c corn starch
1 c tapioca flour – you can use All Purpose flour for substitute
1 c water
pinch of S&P
pinch of paprika
Canola oil for frying

1. Clean kangkong thoroughly.
2. Remove leaves from stem, set aside.
3. Combine cornstarch, tapioca flour, water and the seasonings. Mix until smooth/pancake batter consistency. Taste and adjust, re-season if needed.
4. Heat oil to at least 250 degrees F on medium high.
5. Dip kangkong leaves one at a time in batter and fry until crispy.


½ c Mayonnaise
½ C Banana Ketchup – Use regular ketchup for substitute
1 clove garlic – minced
S&P to taste

Mix all ingredients. Taste and adjust.

* Soak kangkong leaves in a bowl of tap water and 1 T salt for few minutes. This water mixture will extract whatever bugs are in every nooks and crannies.

Tuesday, April 20, 2010


" In the Philippines, KANGKONG- Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called "crispy kangkong", in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown."

There are 2 types of kangkong. one with longer thinner leaves and the wider with a heartshape leaves which i prefer. But i think there is no distinct flavor/difference between the two variety.

Adobong Kangkong

Y: 4 servings

2 bunches of kangkong

¼ lb of porkbelly, diced

3 cloves garlic, minced

1 small onion chopped

2 roma tomatoes - diced

3 T soy sauce

3 T vinegar- I suggest Datu Puti (Filipino Vinegar)

S&P to taste

Pepper flakes (optional)

1. Wash and clean kangkong.***

2. Separate leaves and cut stems into 1 inch lengths.

3. Render the diced pork belly until brown and crispy.

4. Set the pork and oil aside.

5. Using the same pan or wok with a little of the pork fat, sauté the garlic and onions until they turn translucent.

6. Add the kangkong stems and tomatoes, cook until the thicker stems are tender.

7. Add in the kangkong leaves, vinegar, soy sauce, a pinch of S&P and the crispy porkbelly.

8. Cover and bring to a simmer or until liquid has reduced.

9. Serve with fried fish and steamed rice.

* Soak kangkong in a bowl of tap water and 1 T salt for few minutes. This water mixture will extract whatever bugs are in every nooks and crannies.

 Best served w/ fried fish and steamed rice.