ADOBONG KANGKONG

Only a true Filipino would love this dish, almost comparable to that of kimchi of Korea, it is both an appetizer and viand for rice. It is best served with Tinapa (smoked fish) or Itlog na pula (salted egg) with tomato. It’s all yours…

Ingredients

• 1 kilo kangkong (river spinach) cleaned and cut
• 2 tbsp chopped garlic
• 2 cups water
• 1/2 cup of vinegar
• 2 onions sliced
• ½ cup chopped Ginger
• 1/4 cup dark soy sauce
• 1 laurel leaf or 1 star anise
• 2 long green chili (siling berde) chopped
• 2 tbsp brown sugar
• ¼ cup light soy sauce
• Salt and pepper & MSG to taste

METHOD

• Stir fry chili, ginger, garlic and onions in a big pan.

• Add water, laurel leaf, dark soy sauce, some salt and bring to a boil.

• Then add the vinegar and sugar, let boil.

• Add the kangkong stalks first and cook for 2 minutes then add the kangkong leaves. Continue cooking until the vegetable is almost done (don’t overcooked).

• Add light soy sauce, salt, pepper and MSG to taste

Serve hot! Enjoy!

MWAHUGS!

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