It’s a rainy Sunday today in the region. Got no choice, I blanketed myself, opened my laptop while I kind of feeling sickly hot due to fever and started running over words in my brain, collecting thoughts to fill my blog. Earlier, I have started on a different topic but got lost in the middle because I missed the name of a pal who I am supposed to give credit to for the pictures that I am supposed to post. Anyway, right now I caught myself taking notice of a bunch of green leafy veggie on a small table in the kitchen. Certainly, it’s perfectly timed for the flu-like symptoms I’m suffering this morning. Instantly, I decided to write the second part of THE GALLANT FACTS ABOUT KANGKONG. But the dish you will find here is KANGKONG BAS-OY, not ginataang kangkong as I have promised in part one. Rest assured you’re going to love this simple soup after you have tried it, with a cup of steamed rice or the soup alone.


I bet many, if not all, have become quite familiar of the nutritive values not to mention the medicinal attributes we get from Kangkong. I may just add some noteworthy facts about the spices that we are going to put in Kangkong Bas-oy.


Ginger (luya or Luy-a), or ginger root of the genus Zingiberaceae is an herb. It is used as spice and also medicine. The rhizome or underground stem is the one that has culinary uses. Luya notably adds a special flavour because of its hot, distinct flavour to many vegetable foods. I was also told the tangy taste helped eliminate or neutralise the smell from fish and meat. Ginger nutritional values include: calcium, carbohydrate, iron, magnesium, manganese, potassium, protein and dietary fiber.   


Garlic is an herb. Its scientific name is allum sativum of the onion genus. It is an antioxidant. Antioxidants are substances that may protect human body cells, and reduce damage due to oxygen, such as that caused by unstable and destructive molecules known as free radicals. Garlic does not contain fat, it has but little natural sugars, has no cholesterol, and no calories. It contains Vitamins A, B1, B2, B6, B12, Vitamins D, E and C.It also contains manganese, phosphorous, calcium, potassium, iron, copper, selenium, protein, and enzymes.


Tomatoes, is an herb. Its scientific name is Lycopersicom Esculentum . It is also another important ingredient when cooking Bas-oy. Regardless of colour, all tomatoes have antioxidant effects. They provide an excellent amount of lycopene, which is often linked to heart health. Lycopene is a powerful antioxidant which helps protect cells against degenerative diseases, neutralizing free radicals in the body. Tomatoes are low in sodium, very low in saturated fat, and cholesterol. It is a good source of calcium, iron, phosphorous, sulphur and potassium.                    


How to cook Kangkong Bas-oy


2 cups freshly cut and washed kangkong leaves

½ kilo washed ground beef

3-4 cloves minced garlic

½ teaspoon minced ginger

1 medium size ripe tomato, washed and cut in small cubes

2 tablespoons cooking oil

Salt to taste

MSG (optional)

2 pieces whole finger pepper (optional)

1 teaspoon soy sauce or fish sauce, or as desired.


Sautee ginger until golden brown and until aroma comes out, followed by garlic and tomatoes while constantly tossing, mixing under medium fire. Put the meat. Cover the pan or pot. Cook the meat until tender. Put salt according to taste. Some like their soup a little bland. Pour hot water to make a soup as soon as meat becomes tender. Add soy sauce or fish sauce before adding salt. Amount of hot water to make a soup depends on preferred consistency of the soup. Some like it a little thick, others like a little more to have some extra for eating the soup alone. Add a dash of MSG. Boil the meat for another 5 minutes. Put kangkong leaves and finger peppers, let it simmer for at least 1 minute. Remove the pot from the fire. Serve hot with steamed rice or alone as hot soup.


There you have it, your KANGKONG BAS_OY soup. Let me confide to you that well-placed families in our province loved this simple yet nutritious vegetable soup.


Once again, we have proven that Kangkong is truly a versatile vegetable. For suggestions and other experiences cooking and eating this soup, please don’t hesitate to write your comment.




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