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 tbsp. of garlic
1/2 cup of vinegar
3 to 5 tbsp of soy sauce
1 bay leaf
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.
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