Aha, this is one comfort food for me. I adapted this dish from Mrs Cardoza, my Secondary 2 Home Economics teacher in my convent days. During that time we had to go through Home Economics for 2 years in Secondary 1 and 2. After that you go on and take subjects that is relevant to your liking or course of study etc. I didn’t continue Home Economics after Secondary 2 (because I don’t mind cooking, but I disliked sewing and I preferred mathematics!).
Coming back to the Moolie, what I learnt then was Fish Moolie – a firm favourite in my family till today. But I adapted this dish to make the kangkong (morning glory or water convolvulus) the hero of the dish. There is no spice and can be suitable for vegetarians. My mother used to call it by another name, Saar – which is very similar – always cooked when you want to eat lightly the day after heavy feasts or dinners.
It is a simple dish using either cream or coconut milk and the green leafy vegetable. And it is definitely comfort food. It goes very well with plain white rice and maybe a fried fish or another vegetable as a side dish. I did some variations this time, I added bonito flakes as the garnish and to add a Japanese flavour!
Aha! An Indian/Eurasian dish with Japanese flavour – just try it – you will get hooked too!
You only need about 5 minutes to cook this dish once you have the ingredients ready.
250 g kangkong, washed well and cut into long lengths, stems and leaves separated
1 clove garlic, chopped
1 tsp ginger strips
½ tsp turmeric powder
2 tbsp coconut cream or milk
Salt to taste
1 tsp cooking oil
Bonito flakes, for garnishing, a small handful (optional)
Heat a pan, pour oil, add garlic and ginger strips, stir and add turmeric powder.
Add the kangkong stems first, stir and then add the leaves.
Add salt, coconut cream and 1 cup of water.
Let it simmer for a few minutes. Remove from stove.
Garnish with bonito flakes and serve immediately with plain white rice.
You can add chicken or vegetable stock instead of 1 cup of water.
Bonito flakes are not necessary – the dish is as good as it is.
You may substitute coconut cream with skimmed or low fat milk.
Kangkong is the best green leafy vegetable for this dish, but spinach can be used also.