"Kangkong" is one of the vegetable that I love to eat. It is a vine that finds me appealing to eat when cooked. You can actually think of many possible dishes that you can collaborate having this in your recipe. And mine is called "Adobong Kangkong with matching corned beef".
What you are going to pay close attention when cooking "Kangkong" is its leaves (most especially) because it can be overly landed by dusts of any kinds.
There you go, you got it fresh, but it is dusty, that is another big problem for once the dust is not properly taken away through thorough washing, then for sure, you will surely enjoying to also be eaten them. And that is a big no, no!
What you are going to pay close attention when cooking "Kangkong" is its leaves (most especially) because it can be overly landed by dusts of any kinds.
There you go, you got it fresh, but it is dusty, that is another big problem for once the dust is not properly taken away through thorough washing, then for sure, you will surely enjoying to also be eaten them. And that is a big no, no!
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