How to Cook Classic Asian Greens - Thai vs Chinese - Marion's Kitchen

Both my favorites

What type of butane cooker do you use Marion? Or anyone else? What do you recommend?

Although I am Chinese, I like Thai water spinach more than chinese one

Thank you Marion❤ AMD yummy

Didn't you have another recipe for pad pak bung, with Tao jiew or am I imagining things, anyway I can't find it, which is making me sad and hungry 😢

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.

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!

Yes, I love it . Yummy green vegetables are.good at all time meal easy to digest food
and rich in iron.

Amazing!!!!! I'am hungry

Asian grain

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.

I love this with white rice 🍚 there’s also a Filipino recipe called Adobong Kang Kong with fried pork sooo delicious

I am brand new to your channel and I love it!
You make it very user friendly

This is perfect. Such a quick and easy way to get your greens in. Exactly what I was looking for.

What is that chili called?

Kangkong and gai lan.

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. 🙂😃

Hello, please can you help with some tips about the ingrédients ?

At first, I was like that ain’t Grains. You pronounce Greens just like we pronounce Grains haha

Your recipes are amazing, however I can not feed them to my grandkids because they’re spicy.

6.10 A lot quicker & easier. No mention of washing it 3 times as advised in other posts (!)

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!

Simply wow

In Khmer it's the same as Thai except with a slightly different accent, more like "Khat-na" :)

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!

For me as Thai, the dishes look good.

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

🦾

In Teochew (a southern Chinese dialect), gai landis called “ca-nah” (so similar to Thai!) and the water spinach “eng chai”. I enjoyed this :)

Hi Marion...thanks a lot for all your asian cooking recipes.fantastic sister.
Im from Philippines

Chinese Brocolli is also called Choy Sum.

More recipes of vegetables.pls.

I made this thrice. So delicious. This is my favourite kankung dish

I realized from this video, how inefficient I am in preparing kangkong. I do it stem by stem!

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.

thank u and i am a fans of u. i love morning glory vegetable

Subscribed - CHECK - Following - CHECK - Notifications - CHECK - love your videos :-) x

Tumis kangkung😍

Sheer excellence!

You ar a Rock Star love, love,love your signature ingredient... the cutest damn Earrings!

I cooked morning glory as in the recipe. Turned out super yummy. 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.

Awesome Chef Marion! This is the perfect way to cook vegetables, just what I was looking for. Thank you

Love your receipes! What make is your mortar & pestle.

Why you don’t put a list of ingredients below?

Very. Nice-:))👍

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.

Did the Chinese one with bok choy and everyone ended up licking the plate. So good!

What is the type/name of the red chili you used?