How to Cook Classic Asian Greens - Thai vs Chinese - Marion's Kitchen
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- Опубліковано 20 вер 2024
- How to cook Thai water spinach (also known as 'pak boong', morning glory or kang kong). And how to cook Chinese garlic broccoli. Two easy techniques for Asian greens that will actually have you craving vegetables!
Thai 'Pak Boong Fai Dang' Recipe: www.marionskit...
Chinese Garlic Broccoli Recipe: www.marionskit...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
100% love this! Can you do more vegetable focused videos?
Your channel feels like home! It's so close to what we always make here in Malaysia. We call them kailan & kangkung. Your recipe always looks simpler and more delish! Will definitely try them, I've never felt this butterflies just by watching cooking videos like this, that's how I love your page, thanks Marion for sharing your hearts in Asian cooking. 💕
have you tried her fusion pasta dish? absolute bomb
I had kankung in Malaysia and was instantly obsessed. Im here because I tried to find the recipe 😅
Greeting from Thailand ! Your recipe of morning glory dish is 100% correct as Thai locals do. Thanks for sharing our food culture. Keep up the good work, Cheers !
From the Philippines here, and it’s called Kangkong here! We always saute this with some oyster sauce and toasted garlic! Best served with hot steaming rice 😋🍴🍚
Malaysia too
👍
About 20 years ago my mom figured out Pad Phak boong fai deang is the only dish I would eat.
You vid. really gives me a tear, I am thinking of my mom now.
I loved eating Morning Glory in Thailand, it was my favorite new discovery! Thanks for sharing, will be making both of these dishes again and again 😊
I love Asian greens. All ways. All greens. Get them in me!!! More side dishes please Marion
I’m Cantonese and water spinach is called “Ong Choi”, in Chinese. In Guangzhou from where I’m from, we also make stir fried version like you Marion. It’s SO GOOD.
Actually, in Chinese it is called kong xin cai 空心菜
We call it both "Ong Choy" and or "Tong Choy" Cause it just means hollow! We cook I t with shrimp paste/sauce/
Ong choi sounded like my god in vietnamese :))
@@wongfeihung1847 Ong choy with haam ha jerng 🤤
@@jjsegal1915 Yaas!
I love kangkung more than my brother :') looks great, Marion! 💕
😂
Lol
HA HA
Such a wonderful explanation. Thanks Marion .
It's refreshing seeing dishes you eat almost every day being given the spotlight, makes you feel like you've taken these things for granted. I'd never imagine kangkung tumis and kailan bawang (the dishes as they're called here) could be explained and celebrated wonderfully like what you did.
Vietnamese people call them rau muong. As a child, I was petrified of eating greens with the exception of the stir-fried morning glory as they are so so good! I think we make it with fish sauce and maybe some shrimp paste and garlic. Yummikins!
Marion by the time I get to the end of the video I’m salivating. I luv luv yr recipes. Thank u.
Thank you for making some veggie dishes Really appreciate that 🙌🏾
Kang kung is one of my favourite vegetables! So good.
Awesome video Marion 👏🏽👏🏽👏🏽 these dishes are a great way to keep veggies in my diet. I'd really enjoy more veggie and seafood recipes this year 👍🏽
Yes great idea, me too, these recipes make veggies look more appetising. Now I feel like eating veggies 🌶 I Thanks Marion 👍
Awesome Chef Marion! This is the perfect way to cook vegetables, just what I was looking for. Thank you
Chinese people also stir fry their Gai lan with garlic too! There's just different ways of cooking their vegetables. When Chinese people cook with morning glory also known as "Tong Choy" or "Ong Chong" they use shrimp paste to cook it!
In Indonesia we call it, "Tumis Kangkung" or stir fried water cabbage, one can find it easily at most eating places in Indonesia, eaten as side dish with rice and fried tempeh, it's divinely crunchy and delicious!!
And has leech surprise in it
Rau Muon - Morning Glory the best ❤️
Yummy! Thank you for demystifying the preparation of greens in both Chinese and Thai cooking. 👏👏👏
I am a Chinese ,I love how to the way you cook it ,it exactly the same way as my family cooking ,and I did try to cook the morning glory like u did ,I love it !thank u for sharing 💙
We have similar dish called Tumis Kangkung, tumis means stir fried and kangkung means morning glory. Usually it served as side dish. It's so nice to see your version.
Yum! Hope you and your family had an amazing New Year. Looking forward to seeing more videos from Mumma Noi oh and you Marion ❤️❤️❤️
Wow wow wow. Just made this and I am IN love. I’m big on flavor and this was my first attempt and this will most likely be made once a week till I’m sick of it lol. So easy too! Thank you!
Here we go again....watching you cooking just before going to bed......and now I am hungry.................. Always a pleasure to watch your videos, you are an inspiration and I will do the Thai version tomorrow or Monday...........I wish you a very happy new year 2020 and great health with great food.
This is perfect. Such a quick and easy way to get your greens in. Exactly what I was looking for.
Hi Marion made your butter and miso with eggs’;wonderful eggs will never be the same.
Stir-fried water spinach is my most favorite veggie dish. Don't be fooled by its simple appearance. The crunchy texture and the salty umami taste with a bit of kick from chili and garlic will leave you wanting more. My mom likes to add a bit of shrimp paste to her stir-fry and it's amazing.
Love this! I kind of know how to do this, but you make it look effortless Marion :) now I'm inspired to have sambal kangkong for dinner
Hi Marion...thanks a lot for all your asian cooking recipes.fantastic sister.
Im from Philippines
my ISO cooking needed an upgrade, this recipe just made it to the top :) thanks heaps for sharing
Livin in Thailand for several years the morning glory was my favorite side dish i used to have with any other Thai dishes. It's very yummy
I love kangkung and kailan. Especially kangkung belacan, but since these days my prawn allergies act up, I refrain from eating anything with belacan (shrimp paste). I'm excited to try your recipe since it don't use any shrimp paste, yey!
Hi Marion! Will you please show us how to make the Taiwanese Green Beans (Din Tai Fung style) or the Sichuan Green Beans? I've been dying to make it at home but cannot find a good enough recipe.
In India ( Bengal) we call the Water Spinach as Kalmir Shaak which is so common and very close to what you made. We only add garlic and chillies and saute them, served with piping hot rice and its yumm
Tried this recipe tonight but with the veggies I had available in the fridge, green beans. I blanched them until they were a bright green and tossed them with the sauce and fried garlic bits. It was so delicious! Thanks Marion! I love your recipes!💜
Thanks Marion. Now I can add to more veggies in my diet. Also, I commented this before in your previous video, I really wish you can make some healthy but yummy recipes for those that love food but have to watch their calories intake. e.g less to no sugar/oil.
She has many many videos that are healthy delicious and low in calories she just doesn't label them that way but if u go on her website she has a lot more info on her recipes
A lot of times I replace the sugar and oil with healthier substitutes (usually honey or palm sugar as a replacement for sugar, and algae oil since it’s a healthier alternative to many other oils) and it doesn’t taste too different from the original
Asian food usually has meat, oil, salt, and sugar. Eat everything in moderation and you will be fine.
Just start exercising, skip the cookies, fries , crisps, cereals and sweets and you’ll be fine. A couple of years ago i travelled thrue south east asia for 3 months. I ate street food like this six times a day and lost about 30 pounds in those months. This shit is healthy, dont try to skip in the oils, salt or sugar. Just skip the western shit you eat unknowingly.
I usually make and love water spinach with fermented/salted soy beans! I can eat heaps of this veg in one sitting. Must try your recipe!
Always you should be coughing.. That means you’re doing it right.. Nice tips Marion 😘
Thank You, Marion! I love these greens! They compliment well with my usual chicken or salmon. I will try your recipe since you make it simple for a non chef like myself to follow. And, you’ve already done the hard part of experimenting the best way to prepare them. 🙂😃
Love this! Thanks for the recipe for Kan Kong. Its my favorite Asian green. Known in Fiji by its Indo Fijian name as 'Karamua'
Yes, I love it . Yummy green vegetables are.good at all time meal easy to digest food
and rich in iron.
Marion thanks.your recipes easy but delicious.your voice is soothing and your kitchen lovely.💙💙💙
Marion, thank you for such a great dish. It really looks fresh green. But above all, your spirit adds a lot to the dish as my mother used to say! Thank You.
Happy New Year Marion, and your family.
Thank you so much for adding more vegetarian recipes to your posts. Makes it easier for people like me who is trying to be complete vegetarian.
Amituofo 🙏
I usually do the first vegetable with the second technique
I've eaten and full.
But look, everyone! I'm drooling now!
I cooked morning glory as in the recipe. Turned out super yummy. Thanks Marion!
Yess thankyou i have never able to nail it at home! Awesome tips!
This looks so delicious! I love greens. I will try this recipe. Thanks Marion.
I love the way you cook the vegetable.
Is just me or I want the stems and leaves to be perfectly stacked. But I love love love the Chinese style. It looks easy but it’s very detailed. Thanks for sharing
I cooked this for lunch and my family loved it. Thank you
I love the water spinach, it's called Kalmi in Bengali. It's a popular side dish in India. We also fry it with garlic and chilli but in a different way, at least in my family. Less stir fry, more steam and saute, with garlic and whole green chillis.
This was very helpful, Marion. Thank you. I absolutely love gai lan and eat it two or three times a week. It's probably my favorite green vegetable.
Looks so good.
Love your videos, is that your kitchen, or is it a set, I just love it!
In Teochew (a southern Chinese dialect), gai landis called “ca-nah” (so similar to Thai!) and the water spinach “eng chai”. I enjoyed this :)
Thank you so much. Your videos really are wonderful..production, food choices, yourself..all just great. You make it look easy, and I expect it will be if I follow your lead. I binge watch for hours. I would love to see a video with a bunch of things to do with coconut milk- like soups or whatever it would be good in. I’m just discovering it. Soon I’ll discover more things you can show me. Ready? I am.
Thank you so much for the recipe Marion 🙏😍❤️ Best Wishes for Year 2020. Bless You 😇
We cook the Kangkong similar to how you cooked it but we also add balachan at least my Mum cooks it that way. I am from Singapore.
I Love your videos.
I love the pot you are using for the garlic. May I know what brand is it? The vegetables are absolutely gorgeous.
It looks incredible! Thank you for these recipes )
Brilliant, just what I, as a vegetable lover, have always wanted to know! Can anyone tell me whether the necessary heat for the Thai version can also be achieved on an electric hob?
I made the Chinese broccoli tonight. Peeling the stems was a pain, but the dish itself was very good. Thanks!
Both my favorites
Yes!!!!!! Love veggie recipes. Thank you for making this video. Please make more veggie recipes.
I love this with white rice 🍚 there’s also a Filipino recipe called Adobong Kang Kong with fried pork sooo delicious
Love it! Please post more vegan options ❤️
Best video on gai lan. Others leave out the extra techniques that make all the difference.
More amazing recipes from Marion kitchen! I love that you made this video on vegetables coz to me side dishes are just as important as the main dish. Water spinach is my favorite green vegetable in the Philippines... but Lola makes a adobo water spinach dish and it's to die for!!! 💞
Hi Marion, Love your recipes. Just wanted to ask about a dish i saw in a yum cha restaurant. It was a dish of a Chinese green vegetable with large flat leaves. It was arranged very neatly on the plate with thick stalks cut off and leaves perfectly trimmed at the top. Over the top was oyster sauce. It seemed that the leaves were not just steamed as they had a very slightly oily coating. The leaves had retained their vibrant green colour. I hope that you will be able to recreate this dish as it was very simple, stylish and most importantly, delicious. Hope you can help.
Classic began ,nice one .I love Asian cuisine with those local flavors.
I am from Suriname (South America) and yes we call it kang kong or "dagoeblad". I have no idea why they call it dagoeblad in my country because "dagoe" actually means "dog" in Suriname language and "blad" means leaf in Dutch so yea "dogleaf" which is weird haha. and the other one we just call Kailan. which is fun to know that these names originate from Asian roots and my country has alot of Asian Roots who imigrated here. Love this!
I have always wanted to make the Thai vege dish. Thank God for COVID, I got to make it with this video. Never new it was so simple.
You should try the technique used by Jacques Pépin in using the vegetable peeler. He places the vegetable on the chopping board flat. This way, you don’t accidentally slice your skin nor break the vegetable pieces.
I am brand new to your channel and I love it!
You make it very user friendly
Wow that looks so delicious. Will definitely try your method.
Kailan is kinda new veg introduced in my country but kangkung is a kind of food we grow up with.
In Indonesia I found several ways to cook kangkung. My mom always add hot chili and tomato in stir fried kangkung. People add shrimp paste too. Sometimes we just blanched kangkung and topped it with a generous amount of sambal (pounded chili, tamarind, brown sugar, salt and a bit shrimp paste). All really are delicious
I LOOOOOOVEEEE MARION!!! She's adorbs!!!
I made this thrice. So delicious. This is my favourite kankung dish
Kak nha- that’s the same name we call Chinese Broccoli in Teochew. Literally the same as kai lan in dialect. Kangkong is what we will call Eng chye locally. Try to stir fry in with sambal belachan for a much stronger kick as a substitute for oyster sauce.
Did the Chinese one with bok choy and everyone ended up licking the plate. So good!
Love your channel! Question; Do you know how to make this pudding with Black Rice?
I tried it several times from an elderly Tai lady who use to cook at our favorite restaurant. She would make it special just for us. Sure do miss it!
(The restaurant closed down and she went back to Thailand ).
Would love to see your recipe ❤️
in malaysia we call the water spinach kangkong usually we stir fry it with shrimp paste and Anchovies and some hot chilies.
This recipe of chinese broccolli was super yummy ! I just had for dinner.
Thanks Marion 😍
Wow! I was looking for this with the Chinese Jielan (gailan). And thank you for including the Morning Glory, I've never had it before, so I will try it! I really like these country comparison videos.
Looks delicious and easy.. would you show us how you take care of your wok?
Bak boong is my fav!!! 😋 never made it myself so I can’t wait to try the recipe!
Simply wow
I LOVE WATER SPINACH !!!!!!!!!!! & now i can make it too, thanks !
Thank you so much for posting this video !! Very helpful
Marion for the Thai dish ( water crest) you can add in with shrimp paste or anchovies and it will be extremely tasteful 😋
It is called ‘kangkung belacan ‘ as Malaysian dish😋😋 I am Malaysian married to Queenslander
Love watching your videos 👍👌All the Best🙏
Sara
Brisbane
Nice and very simple recipe.
As a Cantonese, I have to say we keep the skin on the stems of the Chinese gai lan. But if yours is very mature and you think the skin is tough once it is cooked, then peel it off.
These two look like fantastic side dishes or even to have on their own with some rice. That way, I can feel smug about my veggie intake!
I miss Kang Kong and Cai Xin, they're not easily available where I live now :(
With this video, I HAD to subscribe. It’s all about the veggies!
This veggies recipes are delicious and nutritious very good for the body.a very popular recipes in asian countries .
can't wait to try it 😋...thanks marion🤗