ADOBONG KANGKONG
Adobong Kangkong is a vegetable version of Philippines classic adobo. The cooking process is the same as adobo apart from no marinate is required. This dish is very quick and easy to make. Above all, it is known to be healthier than meat version.
Kankong also known as water spinach, is a vegetable that is packed full of health benifits which includes significant amounts of several types of dietary fibre, Vitamin A which has been shown to help relieve constipation, it also contains vitamin C which helps to defend the body against a variety of diseases.
Adobong Kangkong is definitely a healtier substitute to the Philippine classic meat adobo, only if you will opt out the lechon part.
How to cook ADOBONG KANGKONG:
Ingredients
- 250 grams Kangkong - leaves with soft branch attached to it
- 2 tbsp Cooking Oil
- 4 cloves Garlic chopped
- 1 med Onion sliced
- ¼ cup Crushed Chicharon(optional)
- ¼ cup Soy Sauce
- 1 tbsp Oyster Sauce
- 2 tbsp Vinegar
- 1 pinch Ground Black Pepper
Instructions
- Saute garlic and onions.2 tbsp Cooking Oil, 1 med Onion, 4 cloves Garlic
- Add in chicharon(optional) and pour in soy sauce, oyster sauce and vinegar. Let it boil.¼ cup Crushed Chicharon(optional), ¼ cup Soy Sauce, 2 tbsp Vinegar, 1 tbsp Oyster Sauce
- Add in kangkong and cook for 2 minutes while continously mixing until liquid has been fully absorbed and leaves are wilted (2 tbsp may be added when required).250 grams Kangkong
- Season with ground black pepper.1 pinch Ground Black Pepper
- Serve hot with rice. (Garnish with chopped lechon or crushed chicharon.)
Adobong Kangkong Storage and Reheating Instructions:
- Store Adobong Kangkong in a sealed container in the fridge and consume within 2 days.
- Stir-fry with small amount of water for 3 mins before serving.
- Microwave reheating instruction: Reheat in a microwave safe dish for 3 mins in full power.
- Make sure food is pipping hot before serving.
FEATURED RECIPE
LECHON KAWALI