Adobong KangKong Recipe
Ringo | On 11, Aug 2012
The local government units have been encouraging all house holds of having a vegetable garden. I agree with this suggestions, but I think, less than 1% of the urban house holds will love to have one. Well, I am proud that at least my mom has some herbs and spices around our garden.
One of the most easy to grow vegetable through our gardens, even in pots is the KangKong or water spinach (try it before reacting). Despite it’s vine type, it can grow hanging. It’s easy to plant, with no too much care, can grow through stalks, less susceptible to pests and diseases, and can grow even to the most unhealthy soil.
I even saw such vegetable being grown through sea sides.
And, what’s amazing is that this is also another one of those most-flexible vegetables that can be used to different cuisines and recipes. This is used as part of the cooking, and even as the main ingredient.
Adobong KangKong features this fabulous plant, where it is cooked using soy sauce,vinegar and other spices. It comes great even alone, but me, I prefer it with some pieces of meat.
- 1/2 kilo pork meat
- 2 bundles of kangkong – bottom removes, and separate the leaves
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 1/2 cup water
- 1 spoon white sugar
- laurel leaves
- ground pepper
- 3 gloves garlic – finely minced
- 1 medium onion – chopped
- Saute garlic until roasted, remove from oil and set aside.
- Add onion to the oil let it simmer.
- Add pork meat and 1 cup water, boil for 10 minutes.
- Add the laurel leaves, soy sauce, vinegar, sugar, and pepper. Boil for 5 minutes.
- Add the Kangkong and stir until cooked.
- Top it with the roasted garlic.