Saturday, June 30, 2012


Kangkong for a change...goes well with baked stuffed fish. Kangkong is a watercress edible plant and is abundant in tropical countries like southeast asia. I dont really know what she did but I know this is yummy as my mother cooked it a lot when I was a kid :) courtesy of Adora Abdulkalam Jajurie . As what she said : Ummie they know this...hahahaha... Saute here...saute there...wallah serve it while it's hot... :-P

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