Adobong Kangkong(Water Spinach)
Let’s take a brief look at water spinach (kangkong)
Ipomoea Aquatica, more commonly referred to as water spinach, is a tropical plant that lives in semi-aquatic environments and is grown as a vegetable for the sensitive shoots it produces. There is a consensus among experts that Southeast Asia was the region where I. Aquatica was initially domesticated. In Southeast Asia, East Asia, and South Asia, it is farmed to a significant extent. It does not take much to any of your attention and thrives in abundance close to streams.
The plant known as water spinach can thrive either in water or on moist soil. Longer than two to three meters (seven to ten feet) and rooted at the nodes, the stems of this plant are hollow and able to float. The leaves can be sagittate (formed like an arrowhead) or lanceolate, measuring between 5 and 15 centimeters (two and six inches) in length and between 2 and 8 centimeters (0.8 and three inches) in width. The flowers have the shape of a trumpet and range in diameter from 1 to 3 centimeters (0.3 to 1.2 inches). They are typically white in color with a mauve center. Either by planting cuttings of the stem shoots, which will root along nodes or by planting the seeds that are produced by blooms that develop into seed pods is how the plant can be propagated.
This recipe for Adobong Kangkong is a vegetarian take on the classic Filipino dish adobo, which is known for its braised meats. The Adobong Kangkong Recipe is prepared with soy sauce and vinegar in addition to onions, garlic, and bay leaf. It is comparable to the Pork Adobo Recipe and the Adobo Flakes Recipe. After that, the kangkong, which is a green Filipina leafy vegetable, is sliced very thinly, including the vulnerable regions of its stems. There are some Filipino households that exclusively use kangkong with no other meat, while others use some type of meat, such as ground pork or pig that has been sliced very thinly. After adding pepper and a bay leaf, the onions and garlic are subsequently seasoned to taste. It needs to be cooked thoroughly until the leaves and stems are tender, and it’s typically served alongside fried fish or meat together with hot rice. This recipe has a dark color, similar to Kangkong with oyster sauce, and is popular among moms, grandmothers, and aunts who cook throughout the week. This dish is famous for the weekday meals that these women provide.
Instructions for Making Adobong Kangkong
If you want this Adobong Kangkong Recipe to be the best version ever, you will need to learn the correct technique. Kangkong is a type of vegetable that has a flavor that is distinct, but when it is cooked properly, it has a flavor that is incredibly delicious. You also need to choose a vinegar that has a flavor that is a little sweet but still has that unique kick to it so that the taste of the kangkong can be brought out. The success of a dish is directly proportional to the skill with which its condiments are sautéed together. When you’re cooking, it’s important to utilize ingredients that are as fresh as possible because it always makes a big difference. Getting the perfect Adobong Kangkong requires striking the appropriate balance between the dish’s primary components and its condiments.
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Adobong Kangkong( Water Spinach Recipe
- 1 Bundle of Kangkong (cleaned and hard stems removed)
- 3 cloves Garlic (crushed)
- 1 medium onion (sliced)
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 cup water
- 2 tbsp cooking oil
- ¼ kg of Pork chopped into small cube
- In a heated pan saute first the Pork until it Golden brown, set aside
- In the same pan or wok, saute the Garlic and Onions.
- Add Kangkong and Pork and cook for 5 more minutes or until the Stems are totally cooked and tender
- Add more water if needed.
- Serve with Ice cold Cook and Hot Rice.
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