Water Spinach Adobo
Kangkong is a Filipino or a Pinoy local term for water spinach which is the main ingredient of this Filipino recipe. The preparation is very simple but it requires you to clean the water spinach thoroughly before you cook it.
This Filipino Recipe is very popular and common in every Filipino household. And I think its one of the very favorite among Filipinos! My father love's Kangkong Adobo!
Since water spinach or the kakong are mostly located and picked at almost everywhere (mostly in swamped areas), it is very important that you must spend time washing it. You have to thoroughly wash the kangkong leaves with continuous flow of water.
As many knows, this Filipino recipe is somewhat similar
to Chicken or Pork adobo but only with having the kangkong as the main ingredient.
So here it
is, my brother's very own version of Kangkong Adobo or the Water Spinach Adobo Filipino Recipe.
1 bunch of water spinach
3 tbsp. olive oil
1 pc. onion (sliced)
5 cloves of garlic (chopped)
1 tbsp. chili powder
2 tbsp. ginger (chopped)
¼ cup soy sauce
¼ cup vinegar
1tbsp brown sugar
1 tbsp of bagoong (made in fermented shrimps or shrimps and salts)
Here are your cooking direction for this tasty kangkong adobo Filipino adobo.
Step 1: Saute garlic in olive oil until it turns brown. Then, add the ginger, onion and then the bagoong. Mix altogether for about 1minute.
Step 2: Add chili powder, soy sauce, vinegar, brown sugar, and bring to boil in medium heat
Step 3: Add kangkong/ water spinach and then let it boil for about 1 minute. Add (salt and pepper to taste), DO NOT overcook the kangkong
Step 4: Turn off heat and serve.
Enjoy it with hot white rice! I am sure you will keep coming back for it!
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