Wednesday, November 19, 2008


This dish, water convolvulus with coagulated pig's blood, is a favorite staple at Sibu's Zi-Char, be it having it with rice or porridge. The process is simplicity in itself... so simple that you'll miss it if you blink. That's why I roped in Ah Lee in Sibu to perform this feat while my finger was firmly on the shutter trigger. The whole process took a mere 60 seconds or so.

As with frying vegetables, one has to be fast to keep it fresh, green and crunchy... frying too long will cause decoloration, withered and wimpy leaves. So the essence to a great vegetable is, how you you say it in French, mise en place; getting everything in place and ready, and then BOOM!!! Also frying the pig's blood for too long will cause it to burn and have a bitter taste. You have to keep moving the content of the wok around - scoop, toss and turn.

Don't be intimidated by the fire-gushing wok-burner... using a home-stove burner at full-flame will achieve the same result. Just have the wok greased up all around and fire it up to the max... use boiled hot water instead from the tap; this will immediately steam the vegetable rather than having to wait for the water to boil. **If you don't mind using lard instead of vegetable oil, the dish tastes even better.


1 Bunch of Kangkong

A Doz. Pig's Blood Chunks

4 Tbsp. Cooking Oil

1 Clove of Garlic (Slivers)

½ Cup of Water

1 Tsp. Salt

Cut the Kangkong into bite size, discarding those hardy bottom-end stumps; or if you prefer, pluck the leaves with its adjoining stems, leave out its middle core.

Pile the vegetables onto a plate...

... worry not if it seems like a heap (left), but it shrinks a bit, and falls within the perimeter of the plate. Put the coagulated blood together with the greens.

Spoon the oil around the hot wok, and let it drip down, thereby coating its circumference. Throw in the garlic and briskly agitate with the spatula on high heat.

Dump in the entire content of the prepared plate of vegetable.

Swiftly toss the vegetable around to have them sealed and coated thoroughly.

Pour in the water...

... followed by the salt. However, you can mix the salt with the vegetable and pig's blood when preparing. thus bypassing this step.

Give it a final toss or two...

... scoop out onto a plate and serve. Best consumed hot!

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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