If you’re looking for a simple vegetable dish then look no further than Adobong Kangkong. The main ingredient Water Spinach, known locally as Kangkong, is known to grow in watery areas whether intentional or not. So if you buy this at the market or grocery, make sure to clean them thoroughly.
I wasn’t really planning on cooking this dish but since I made some Crispy Kangkong Chips and I have some leftover stalks (and being a frugal momma who doesn’t let anything go to waste), I decided to turn them into another dish. A two-for-one deal — not bad if I do say so myself.
Yes, it is a very simple dish but you should not underestimate it. I remember one former colleague whom I used to have lunch with. One day as we were all preparing for lunch, he excitedly asked us if we’ve ever heard of Adobong Kangkong. He then continued gushing over how delicious it was and how it’s now one of his favorite dishes–and all we could do was stare at him weirdly. Why? Because it’s a very common dish that’s a staple in every Filipino home–okay, so maybe not ‘every home’ if it was the first time he ever tasted some. But the point is it was his first time to try this dish and he instantly fell in love with it.
Oh, and be sure to top it with lots of toasted garlic to make it more flavorful.
1 bunch water spinach (Kangkong) (Separate leaves. Stalks chopped in 2-inch length)
Serves: 2-3 persons