We can use a vegetable sauce or pâté for a variety of dishes. For example, kangkong—also known as water spinach—is a ubiquitous vegetable in many Asian Chinese communities. One of the best ways to prepare it is by mixing it with tofu and coconut milk. The dish is delicious, effortless, and quick to prepare. Kangkong is a rich source of vitamins, minerals, and antioxidants.
Nutritious: These wild-growing leaves along riverbanks offer tender, edible stems and soft leaves that can be enjoyed raw in salads, sautéed, cooked, or in soups. Studies have shown that kangkong provides nutrients equivalent to milk, as well as essential minerals like potassium, magnesium, and vitamin C, with benefits including lowering blood pressure, boosting immunity, and treating skin conditions.
This leafy green is often overlooked as it grows in messy environments. You can read more about this easy-to-grow vegetable.
Mix Veggie Pate with Kangkong
This Mixed Veggie Pâté with Kangkong is smooth and rich, with a delightful nutty flavor and a mild chili kick, making it a perfect spread or a great substitute for hummus. Nutritional Benefits: Kangkong is often compared to a nutritional cocktail of banana, milk, and orange. It is rich in vitamins A and C, which play a crucial role in boosting immunity and supporting eye health. It also contains powerful plant compounds such as cryptoxanthin, beta-carotene, xanthin, and lutein—phenolic antioxidants that help reduce oxidative stress and promote cell rejuvenation. Kangkong is also a good source of iron, potassium, calcium, magnesium, phosphorus, and manganese. Calcium and magnesium are essential for regulating heart rhythm and strengthening bones, while potassium helps control blood pressure. Studies suggest that kangkong may be beneficial for diabetes management, as its antioxidants help regulate blood sugar levels. In traditional medicine, particularly in Ayurvedic practices, kangkong has been used to treat jaundice and liver-related ailments.
Ingredients
- 1/2 cup soy sauce
- 1 teaspoon thyme
- 1 cup coconut milk
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 9 oz/250g tofu, cubed
- 3 tablespoon roasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 dried chili or salted raw chili paste (optional)
- 10.5 oz/300g kangkong leaves
- For the Veggie Pate:***
- 1/2 Olive oil
- 1 kiwi, skinned
- 1 teaspoon salt
- 1 medium carrot
- 1 head of cauliflower
- 1 bulb of fennel, sliced thinly
- 1 teaspoon orange zest
- Juice of 1 lemon
Instructions
Steam the vegetables (excluding the fennel) for about 5 minutes until they are soft.
In a saucepan over low heat, add olive oil and sauté the fennel slices with orange zest until softened.
Place the steamed vegetables together with the sautéed fennel and orange zest into a blender, and blend until smooth to prepare the pâté. Set aside.
In a separate casserole over high heat, warm the roasted sesame oil and sauté all the spices (soy sauce, thyme, black pepper, turmeric powder, coriander seeds, freshly grated ginger, and dried chili) briefly.
Add the tofu cubes and cook for a few minutes until they turn slightly golden brown.
Stir in the kangkong leaves and allow the mixture to simmer until the leaves wilt.
Pour in the coconut milk and give the tofu and vegetables a quick stir before removing from the heat.
To serve, spread a thin layer of the prepared pâté on a plate and top with the kangkong tofu mixture. Garnish with tiny pieces of sautéed orange zest.
Nutrition
-
279.0 Calories
-
19.4g Carbohydrates
-
0.0mg Cholesterol
-
21.6g Fat
-
7.3g Fiber
-
7.9g Protein
-
11.6g Saturated fat
-
2078.0mg Sodium
-
6.1g Sugar
-
0.0g Trans fat
No Comments