Mixed Vegetable Pâté with Kangkong

Name: Mixed Vegetable Pâté with Kangkong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 0.5 cup soy sauce; 1 teaspoon thyme; 1 cup coconut milk; 1 tablespoon coriander seeds; 1 teaspoon black pepper; 1 teaspoon turmeric powder; 9 ounce tofu (cubed); 3 tablespoon roasted sesame oil; 1 tablespoon freshly grated ginger; 1 dried chili (or salted raw chili paste; optional); 10.5 ounce kangkong leaves; 0.5 cup olive oil; 1 kiwi (skinned); 1 teaspoon salt; 1 medium carrot; 1 head cauliflower; 1 bulb fennel (sliced thinly); 1 teaspoon orange zest; 1 lemon juice (from 1 lemon)

By Dada Shivananda·Intermediate

We can use vegetable sauces and pâtés for a variety of dishes, and kangkong—also known as water spinach—offers us one of the most nutritious foundations. This ubiquitous vegetable in Asian communities becomes delicious, effortless, and quick to prepare when mixed with tofu and coconut milk.

These wild-growing leaves along riverbanks offer tender, edible stems and soft leaves that can be enjoyed raw in salads, sautéed, cooked, or in soups. Studies have shown that kangkong provides nutrients equivalent to milk, along with essential minerals like potassium, magnesium, and vitamin C, delivering benefits that include lowering blood pressure, boosting immunity, and treating skin conditions.

This leafy green is often overlooked despite growing abundantly in natural environments. The combination of kangkong's mineral density with the protein richness of tofu and the creamy satisfaction of coconut milk creates a dish that nourishes both body and spirit—a perfect example of sentient eating that honors traditional Asian wisdom.

This Mixed Vegetable Pâté with Kangkong creates a smooth, rich spread with delightful nutty flavors and a mild chili kick—perfect as a dip or hummus substitute. Nutritional Benefits: Kangkong is often compared to a nutritional cocktail of banana, milk, and orange. Rich in vitamins A and C, it plays a crucial role in boosting immunity and supporting eye health. It contains powerful plant compounds such as cryptoxanthin, beta-carotene, xanthin, and lutein—phenolic antioxidants that help reduce oxidative stress and promote cell rejuvenation. Kangkong is also a good source of iron, potassium, calcium, magnesium, phosphorus, and manganese. Calcium and magnesium are essential for regulating heart rhythm and strengthening bones, while potassium helps control blood pressure. Studies suggest that kangkong may be beneficial for diabetes management, as its antioxidants help regulate blood sugar levels. In traditional Ayurvedic practices, kangkong has been used to treat jaundice and liver-related ailments.