In America, there is typical a salad with most meals. Usually, a little ranch dressing densely covering a mixed salad of iceberg/spinach/mixed greens, carrots, tomatoes, and cucumbers. In Singapore, the equivalent of a salad is a vegetable dish called kangkong.
In English, it’s commonly referred to as water spinach or Chinese Watercress, but in Singapore, it is ubiquitously called kangkong. To prepare, simply cut them into long strips and then sauté them in a little bit of oil, hoisin, oyster sauce, garlic, ginger, and soy sauce. What Singaporeans commonly add to the dish a bit of sambal– chili pasta. After stir frying till fragrant, the dish should retain a bit of its crunchiness and exude the pungent flavors of oyster sauce. The sambal should add a nice kick.
Usually, the dish is an accompanying side dish, like French Fries or something. You wouldn’t really order it as a main dish but just something to act as a palate cleanser between other dishes. Also, because it’s not too complex to make, you can count on it tasting similar across the restaurants.
Try it at home! See if you like it.