Adobong Kangkong

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I’ve been officially the cook for a month now. Cean’s yaya is still on holiday, maybe until the end of this month. I’m a full-time mom, chef & maid & a part-time designer. Nice. My folder in our server is now full of pictures of the dishes I cooked everyday but i hav little time to blog. Anyways, here’s another easy dish to prepare – adobong kangkong or river spinach saute.

1/4 kilo pork
kangkong or river spinach (just enough to fill up a large platter as these will shrink when cooked; separate the stalks from the leaves)
1 radish
1 tbsp. of garlic
1 onion
1/2 cup of vinegar
3 to 5 tbsp of soy sauce
1 bay leaf
MSG (optional)
On a casserole, stir-fry garlic in little oil over low heat until golden brown. Add pork & cook in its own liquid & fat over medium fire until brown. Add the onions & radish. Stir-fry. Pour a cup of water (preferably rice stock), add salt, peppercorn, soy sauce & MSG. Bring to boil. Pour vinegar & continue boiling for about 5 minutes w/o stirring. Add bay leaf & cook until water dries up. Add the kangkong stalks & strir-fry for about 2 minutes before adding the rest of the kangkong leaves. Serve hot.

Related Article:
How to Cook Adobo? Lemme Count the Ways…

I’m not a vegetarian because I love animals. I’m a vegetarian because I hate plants. – AW Brown

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Adobong Kangkong

  1. Same here, been cooking all mylife since I got married.. full time housewife, maid, and everything.. he he.. d ka nagiisa… folders ko rin puro food pics! by the way,i like this kangkong.. I also have an item with kangkong in my site, posted in main course… cyah

  2. Hi BA! Thanks for pointing it out. Sa tinagal-tagal ng post ni hindi ko napansin na wala pala ang soy sauce sa ingredients na naka-list down.

    Many thanks again! :-)

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