Lent Chows : Adobong Kangkong

>> April 2, 2010

- 2 bundles of Kangkong, washed thoroughly
- 1 medium size onion, sliced
- 2 cloves of garlic, minced
- 3 tbsp. Vinegar
- 1 tbsp. Soy sauce

1. Pluck the kangkong leaves. Include the young stems and set aside.
2. Heat oil in a wok, then saute garlic and onion until golden brown.
3. Add the stems of kangkong, then the vinegar and soy sauce. Remember, you can add more vinegar/soy sauce according to your taste. Add a little bit of water.
4. Add the leaves and simmer. You will know the leaves are cooked just right when its a bit wilted and color turns to bright green.


Vira,  December 22, 2011 at 1:54 AM  

One of the most delish dish I've tasted kesa. It changed my life haha

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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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