Adobong Kangkong

Adobong Kangkong. Kangkong is a versatile vegetable on its own. It is usually of of the vegetable ingredients of sinigang and pinakbet, Kangkong is also cooked with bagoong alamang, ensalada, crispy fried, atsara ect. and of course Adobong Kangkong.

When I was working in Singapore, kangkong was a regular dish, it is one of the popular dish at hawker centers. In fact I love how they cooked it is called "kangkung sambal" it's stir fried with sambal (Sambal is a sauce paste made up of chilies, garlic, tomatoes, shrimp paste, etc.). Compared to Adobong Kangkong, it is extremely hot and spicy. Kangkong is usually served as side dish for fried or grilled dish.

Ingredients:

1 big bundle kangkong, trimmed, separate the stalks from the leaves
1/2 head garlic, peeled, crushed
1 small size onion, peeled, chopped
1/4 cup soy sauce
1/4 cup vinegar
1/4 tsp. peppercorns, crushed
cooking oil

Cooking procedure:

In a sauce pan, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Add in 1/2 cup of water and add in the peppercorns, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes with out stirring. Add in the kangkong stalks cook for 3 for 5 minutes before adding the rest of the kangkong leaves, cook for another 2 to 3 minutes stir occasionally until the kangkong are just cooked. Serve hot.

See other related Vegetable AdoboRecipes; 

Adobong Kangkong with Oyster Sauce 
Adobong Puso ng Saging, Banana Blossom Adobo 
Adobong Talong 
Adobong Sili 
Adobong Okra 
Adobong Asparagus 
Adobong Labong, Bamboo Shoot Adobo 
Adobong Choy Sum 
Adobong Bok Choy, Chinese Cabbage Adobo 
Adobong Sitaw at Baboy 
Adobong Sitaw, String Beans Adobo