A popular Filipino vegetable dish, Adobong Kangkong is water spinach cooked in vinegar, soy sauce and garlic.
It is usually a served as a side to a meat dish.
Kangkong, also known as swamp cabbage, used to be referred to as a poor man's vegetable back home.
That's because they are inexpensive and easily grown in swamplands. Unlike spinach, the leaves are quite fragile and easily bruised so it is not best to serve it as salad. The stalks are hollow and edible as well.
I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish.
I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.
YOUR ADOBONG KANGKONG SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 5 minutes
COOKING TIME : 15 minutes
1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2 Add the soy sauce, broth and vinegar and bring to a boil. Do not stir.
3 Add in the the Kangkong stalks and let it cook for a minute, then mix in the leaves.
4 Thicken the sauce with the starch dissolved in water and bring to a boil.
5 Serve with rice.
(Learn more about COOKING RICE, THE FILIPINO WAY.)
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