Pak Boong (Thai name) in Singapore call 'Kangkong' and English name is Morning Glory. It a plant can growth the whole year and can growth a lot during rainy season. This vegetable has variety of cooked meal. In Thailand we also eat raw too. Thai people like to eat this vegetable as a side dishes raw & fresh with Chili drip, spicy salad, Somtum - Papaya Salad and other as well.
For a cooked dishes, such as fried with oyster sauce, fried with chilli paste, KangKua (Red Curry) and KangSom (Sour Soup made of tamarind paste)
Today I would like to present the salad. It's an easy to prepare. First of all you need to clean Pak Boong/Kangkong and then cut into small length, I need more stem than leaves. Wash thoroughly and set aside to drain it. Bring water to boil, add a bit of oil into the boiling water. This is to prevent Pak Boong after blanched will not get back color.
Add Pak Bong / Kang Kong into the boiling water for a few second, using a sieve scoop vegetable out and put into a cold water for a second and drained on the sieve before add into salad sauce.