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Adobong Kangkong
A simple yet flavorful dish featuring kangkong (water spinach) cooked in a savory adobo sauce. A testament to Filipino resourcefulness, turning humble greens into a delicious meal.
⏱️ 20 minutes • 👥 Serves 4 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐500 grams, washed and trimmed Kangkong (Water Spinach)
☐1/4 cup Soy Sauce (Toyo)
☐2 tablespoons Vinegar (Suka)
☐4 cloves, minced Garlic (Bawang)
☐1 tablespoon Sugar (Asukal)
☐1/2 teaspoon Black Peppercorns (Paminta)
☐2 tablespoons Cooking Oil (Mantika)
How to luto (Cooking Steps)
1. Heat the cooking oil in a wok or pan over medium heat. Sauté the minced garlic until fragrant, like, super fragrant, you know? Don't let it burn, ha! That's a major fashion faux pas in the kitchen.
2. Pour in the soy sauce, vinegar, sugar, and peppercorns. Let it simmer for a minute or two, parang nag-iinit na ang chika.
3. Add the kangkong. Stir-fry for about 3-5 minutes, or until the kangkong is wilted but still slightly crunchy. Ang goal is to retain that *al dente* texture, you feel me?
4. Taste and adjust seasoning as needed. Add more sugar if you want it sweeter, or more vinegar if you prefer it tangier. It's your masterpiece, darling!
5. Serve hot. Perfect as a side dish or even a light main course, as if! It's so chic!
Tips
Don't overcook the kangkong! It should be tender-crisp, not mushy. Also, feel free to add a pinch of chili flakes for extra spice if you're feeling adventurous, darling.
Luto Time: 20 mins
Serves: 4
Easy

Adobong Kangkong

A simple yet flavorful dish featuring kangkong (water spinach) cooked in a savory adobo sauce. A testament to Filipino resourcefulness, turning humble greens into a delicious meal.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/7 items
How to Cookhow to luto
1Heat the cooking oil in a wok or pan over medium heat. Sauté the minced garlic until fragrant, like, super fragrant, you know? Don't let it burn, ha! That's a major fashion faux pas in the kitchen.
2Pour in the soy sauce, vinegar, sugar, and peppercorns. Let it simmer for a minute or two, parang nag-iinit na ang chika.
3Add the kangkong. Stir-fry for about 3-5 minutes, or until the kangkong is wilted but still slightly crunchy. Ang goal is to retain that *al dente* texture, you feel me?
4Taste and adjust seasoning as needed. Add more sugar if you want it sweeter, or more vinegar if you prefer it tangier. It's your masterpiece, darling!
5Serve hot. Perfect as a side dish or even a light main course, as if! It's so chic!
Tipstips

Don't overcook the kangkong! It should be tender-crisp, not mushy. Also, feel free to add a pinch of chili flakes for extra spice if you're feeling adventurous, darling.