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Saturday, August 24, 2019

Adobong Kangkong

Kangkong (Water Spinach) is a semi-aquatic plant that grows abundantly in the Philippines, this leafy green vegetable  is used in stew or as a dish on its own. Kangkong's leaves are very nutritious being rich in vitamins and minerals. 

Adobong Kangkong
Stir –fried water spinach


  • 2 bundles of Kangkong leaves picked and stems trimmed to 2  ½inches
  • ¼ cup water
  • ¼ cup vinegar
  • ½ cup pork, diced
  • 3 cloves, garlic crushed
  • 1 onion chopped
  • 2 tbsp. soy sauce
  • 2- 3 tbsp vegetable oil
  • chilli finelly chopped (optional)

Cooking Procedure:

1. Wash the Kangkong in water. Set Aside
2.  Heat the vegetable oil in a pan and fry the pork, push to one side of pan when done.
3.  In the same pan, sauté garlic and onion for 1 minute 
4.  Add the Kangkong, soy sauce and vinegar, gently stir to mix with the pork, 
5. Cook until Kangkong stems are just tender crisp, then add the chili, toss to combine  and then remove from heat. 

Transfer to a bowl and serve hot. 
Best serve as a side dish or serve with steamed rice.  



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