Adobong Kangkong Recipe
Adobong Kangkong is a healthy vegetable dish simmered in garlic, vinegar, soy sauce, and other spices, where kangkong is the main ingredient. Kangkong has many names such as river spinach, swamp cabbage, water spinach, kankun, water convolvulus, swamp spinach, water cabbage, kangkung, chinese spinach, and may have different names in other dialects and languages. It's the naming of this leaf vegetable that confuses most of us as to what this kangkong is all about. It will be a good idea, therefore, to write down all the names of this particular vegetable when going to buy it in the grocery store because the store manager might not be familiar with the name kangkong but is familiar with its other names. Despite of its many names, kangkong can be described as a green leafy vegetable with long and tender hallow stem. Its white flower is shaped like that of a trumpet and because of that attribute, some people named it as "morning glory". Kangkong grows naturally in places where it has water and in soil that is moist.
As to the question, “why and how do we came up with this recipe”? Well, simply, because Filipinos are innovative cooks! Filipinos wants to try and experiment the different ways of cooking adobo. Thus, if pork and chicken can be stewed in garlic, soy sauce, and vinegar, so is seafood and vegetable. Our Adobong Kangkong is cooked in a manner of sautéing first the minced garlic until golden brown before adding the river spinach, vinegar, and soy sauce. For variation, you can add other ingredients like tofu, seafood, pork, beef, sugar, pepper, onion, and other ingredients you think is suitable to the dish. This is, by the way, a good opportunity for you to practice your skills and innovation of cooking!
The recipe of Adobong Kangkong is much healthier as compared to Pork and Chicken Adobo because river spinach is a good source of amino acids, calcium, iron, vitamins B and C, and is very light in the stomach.
The dish can also be served as a starter, side dish, or main entree in the table. Also, one best thing I like about Adobong Kangkong is its ingredients are affordable and not expensive.
Adobong Kangkong Ingredients
- 1 bundle of kangkong (river spinanch); cut stems 1” length
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic; minced
Adobong Kangkong Cooking Instructions
- Saute garlic.
- When golden brown, add all other ingredients.
- Cover and simmer until done. Don’t overcook the kangkong.
- Serve hot!
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Thanks a lot for sharing.
1 bundle of kankong
1/2 tomato cut into sclices
1 teaspoon of ketchup
1/2 teasponn of shrimppaste
4 red chillies
7 small chillies
5 cloves scallots
2 cloves garlic
1/2 teaspoon ofsugar
crush scallots ,garlic, chillies shrimp paste.
heat 3 tablespoon of oil. put the crushed things in frying pan and stir well. add tomatoes, stir and add kangkong. pour ketchup , sugar , salt on it. stirr. ready to serve
1 Bunch of Kangkong- washed & cut 4 inches in length(leaves included)
1 can of Coconut Cream
2-3 pcs of fresh CRABS(Alimasag)-opened & cut in pieces
1 pc-thumb size of Ginger(Luya)
2 cloves of garlic crushed
salt to taste
In a saucepan boil the Coconut cream, add garlic, ginger & salt
Add the Crabs, once it's cooked add the Kangkong stalk don't cook for too long, add the leaves last turn off the heat and cover for @ least 3-5 minutes. Stir only twice during the cooking time. Serve hot with steamed rice. Enjoy! Maria B.-Qld Australia
masarap dn po ang crispy kangkong,1 egg and 5tbsp of flour and water mic togeder den let become steaky,den dip da kangkong leaves only da leaves dont include da stem den di fry wala me crispy kangkong kana......saw saw sa suka n me cbuyas or mayonaise n me ketchup
masarap dn naman :))
i put effort eee '
LAB IT !!!!!!!!!!!!!!