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MY'STORY

The MOVE Fire

This is a personal recollection on the Move fire on May 13, 1985 Philadelphia police fired thousands of rounds at the MOVE house, city officials approved dropping an explosive device on the roof, the resulting fire was allowed to burn, 11 people—including five children—died, and 61 homes were destroyed. Philadelphia City Council later called it a “brutal attack carried out by the City of Philadelphia on its own citizens” and acknowledged that no individual faced criminal consequences for the bombing. One timeline correction worth preserving for the BHP record: the major previous MOVE-police confrontation was August 8, 1978, about seven years before the bombing, not a year or two earlier. Officer James Ramp was killed, other police and firefighters were wounded, nine MOVE members were later convicted, and television cameras recorded police beating Delbert Africa during his arrest. The 1985 MOVE Commission later specifically criticized city planners for failing to adequately use lessons from that 1978 confrontation. And that actually strengthens the point you’re making: 1985 did not happen without precedent or institutional memory. There had already been a deadly confrontation with MOVE, years of conflict, negotiations and police involvement before Osage Avenue.

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BLACK FACTS
The Truths They Never Taught You...

Shirley Chisholm — Unbought and Unbossed

In 1968 Shirley Chisholm became the first Black woman elected to the United States Congress. In 1972 she launched a campaign for the Democratic presidential nomination, breaking another political barrier.

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Wikipedia

Stir-fried water spinach

Stir-fried water spinach
Tumis kangkung served in Makassar, Indonesia
CourseSide dish
Region or stateEast Asia: Southern China

Southeast Asia: Cambodia, Indonesia, Malaysia, Myanmar, Philippines, Singapore, Thailand, Vietnam

South Asia: Sri Lanka, Bangladesh and Eastern India
Serving temperaturehot
Main ingredientswater spinach
  •  Wikimedia Commons logo Media: Stir-fried water spinach

Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (Ipomoea aquatica) is stir-fried with a variety of vegetables and spices. It is commonly found throughout East, South and Southeast Asia: from Sichuan and Cantonese cuisine in China,[1] to Indonesian,[2] Burmese, Cambodian, Filipino, Malaysian, Singaporean, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia.

Dish names

[edit]

The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir-fried kong xin cai (空心菜) in Mandarin (China); stir-fried tung choy or ong choy (通菜) in Cantonese (China); tror koun cha (ត្រកួនឆា) in Khmer (Cambodia); gazun ywet kyaw (ကန်စွန်းရွက်ကြော် ) in Burmese,[3] kankun mallung in Sri Lanka; kolmi shak bhaja in Bangladesh and eastern India.[4]

Cooking method

[edit]
Thai style

Stir-fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong heat source with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables. The seasoning sauce is added according to each preference and recipe. Some might add slices of red hot chili pepper for spicy tanginess, while fresh or dried shrimp might be added for flavour. Other recipes might add diced tofu.

Seasonings and variations

[edit]

Stir-fried water spinach might vary according to its seasonings. A stir-fried water spinach dish could be lightly seasoned in garlic, black pepper, fish sauce, soy sauce, oyster sauce, or in spicy chili pepper, tauco (fermented soybean paste), shrimp paste or other sauce.

The Vietnamese version uses either fish sauce or oyster sauce for seasoning, while the Indonesian and Malaysian versions seem to favour shrimp paste.[2] The Filipino version often uses a soy sauce-vinegar seasoning mix, reminiscent of Philippine adobo seasoning, with versions that also use shrimp paste, fish sauce, or fermented fish. The Southern Chinese recipe might favour oyster sauce or fermented tofu (腐乳) seasoning. In West Java, the Chinese Indonesian version favours the use of tauco fermented soybean paste as seasoning.[5] In Burmese cuisine, stir-fried water spinach is typically fried with diced mushrooms, garlic, onions, and fresh chilies, and seasoned with oyster sauce, chicken stock, sesame oil, and salt.[3][6]

Water spinach with shrimp paste

[edit]
Kangkung belacan

A specific preparation of water spinach stir-fried with shrimp paste (belacan in Malay; terasi in Indonesian; and bagoong alamang in Filipino) is called kangkung belacan or kangkong belacan in Malaysia and Singapore, cah kangkung terasi in Indonesia, and binagoongang kangkóng in the Philippines.[7][8][9] It is a well-known vegetable dish in Maritime Southeast Asia. In the Philippines, the shrimp paste can be replaced with bagoong isda (fermented fish) or patis (fish sauce) and is commonly served with deep-fried pork belly (lechon kawali).[10]

See also

[edit]

References

[edit]
  1. ^ "Cantonese Style Water Spinach Stir-fry". Yi Reservation. 13 April 2016.
  2. ^ a b Anita (2 October 2019). "Kangkung Tumis Terasi". Daily Cooking Quest. Archived from the original on 26 March 2023. Retrieved 4 March 2021.
  3. ^ a b "မှိုကန်စွန်းခရုဆီကြော် (Morning Glory with Straw Mushroom in Ouster Sauce)". Taste Window Magazine (in Burmese). Archived from the original on 10 December 2022. Retrieved 21 April 2022.
  4. ^ "Water spinach and coconut stir-fry (kankun mallung)". SBS Food. 23 July 2013.
  5. ^ Media, Kompas Cyber (30 January 2021). "Resep Tumis Kangkung Tauco, Masak Sayur ala Restoran". KOMPAS.com (in Indonesian). Archived from the original on 9 October 2022. Retrieved 4 March 2021.
  6. ^ "မှိုကန်စွန်းရွက်ကြော်ပူပူလေး ကြော်စားရအောင်". MyFood Myanmar (in Burmese). 14 July 2018. Archived from the original on 25 May 2022. Retrieved 21 April 2022.
  7. ^ "Kangkung Belacan". Malaysian Food. Archived from the original on 3 September 2018. Retrieved 17 June 2015.
  8. ^ "Kangkong with Bagoong". Ang Sarap. 26 July 2013. Archived from the original on 2 June 2023. Retrieved 21 April 2019.
  9. ^ "Binagoongang Kangkong". Pinoy Hapagkainan. Archived from the original on 16 May 2023. Retrieved 21 April 2019.
  10. ^ Oh, Sam (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.
Wikimedia Commons logo
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Wikipedia

Stir-fried water spinach

Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (Ipomoea aquatica) is stir-fried with a variety of vegetables and spices. It is commonly found throughout East, South and Southeast Asia: from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia.

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Wikipedia

Lechon kawali

Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng lechon (lechon sauce) made from vinegar and pork liver or toyomansi (soy sauce with calamansi). When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet, a variant of chicharon. Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).

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Wikipedia

Teochew porridge

Teochew porridge (Chinese: 潮州糜; Peng'im: Diê⁵ziu¹muê⁵ / Dio⁵ziu¹ muê⁵; Pe̍h-ūe-jī: Tiô-tsiu-muê / Tiê-tsiu-muê) is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Amongst them, salted vegetable, preserved radish, olive grits (橄欖糝), salted duck egg and salt fish are the must-have side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain (i.e. without toppings), or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes. In Singapore, Teochew-style porridge is usually consumed with a selection of Singaporean Chinese side dishes like nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelet, minced meat, braised tau kway, hae bee hiam (fried chili dried shrimp), and vegetables. Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce, spring onion, slices of ginger and a sprinkle of freshly crushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated. Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper. Singapore Airlines has since 2016 introduced Teochew cuisine on board its flights, which includes Teochew porridge.

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Wikipedia

Crispy kangkóng

Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. A vegetarian or vegan version of the dish can also be made by removing the egg component. A variant of the dish is crispy kamote leaves, made with the young edible leaves (talbos ng kamote) of the related sweet potato.

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TOPIC OF THE DAY

Greenwood / Black Wall Street

Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.

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TRIVIA QUESTION OF THE DAY

Who became the first Black woman to travel into space?

Mae Jemison, aboard Space Shuttle Endeavour in 1992.