Kangkong with Bagoong

If the Chinese have Bok Choy in Oyster Sauce and the Malaysians have Kailan with Oyster Sauce or Kangkung Belachan, then the Filipinos have this dish Kangkong with Bagoong
. Now if you are wondering what Kangkong is? It is a tropical leafy vegetable that is also called Water Spinach, Swamp Cabbage, Water Morning Glory or sometimes Chinese Spinach. In US especially in Florida and Texas this is considered to be a “noxious weed” due to the effect on the locales ecosystem and not because it is toxic. This vegetable is common in South East Asian cuisine and is prepared in numerous ways like the mentioned dishes above or even added in soups.


A relatively easy dish to prepare and can be enjoyed as a side dish to fish and meat dishes.

Kangkong with Bagoong
 
Prep time
Cook time
Total time
 
Ingredients
Sautéed Bagoong
  • 4 cloves garlic
  • 1 small shallot
  • 1 tbsp sugar
  • 2 tbsp vinegar
  • 6 tbsp raw shrimp bagoong
  • ¼ tsp cayenne pepper
  • freshly ground black pepper
  • pork lard
Kangkong
  • Kangkong leaves and some stalks
  • Sautéed Bagoong
  • (you can buy this in bottles as your Asian Supermarket or make you own, instructions below)
  • Fried Garlic
Instructions
Sautéed Bagoong
  1. In a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.
  2. Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.
  3. Season with freshly ground black pepper.
Kangkong
  1. Blanch the kangkong pieces and drain using a colander.
  2. Place in a plate topped with Sautéed Bagoong and fried garlic.

 


If you can’t find bagoong in your place you can easily order them at Amazon

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11 Responses

  1. This is one my favorite recipes I always order when I travel to Thailand. Delicious!

  2. Sounds delicious but never tried it before. will go and cook. lol

  3. What an interesting and full of flavor dish!

  4. Tessa says:

    I’ve never heard of kangkong before. I was surprised to hear that it is a noxious weed here in the U.S… I am curious to see if it is sold at my local Asian market. If they do sell it, I will have to try it. Have a great weekend Raymund!

  5. cmgacebu92 says:

    Yo! Great post! I’m Filipino and I looooooooove Kangkong! I have never heard of a recipe like this as we usually prepare it just sauteed. Plain and simple. Hehe. Anyhow, I wanted to share my friend’s blog on healthy food at http://68anda6pack.com/2013/06/25/the-turbocharged-popeye-breakfast. I hope you can drop by and comment on his simple ideas. He would be very glad to hear from amazing cooks like you. Regards and more power!

  6. Really interesting looking recipe! Kangkong is new to me, but I’ll bet the Asian markets here stock it – I’ll have to look. This looks delish – thanks so much.

  7. mjskit says:

    One of these days I really need to find some Water Spinach. This looks SO good!

  8. Kristy says:

    I’ve never heard of either of these, but that is a beautiful looking plate. 🙂 Does it taste similar to regular spinach?

  9. Thank you for sharing the goodness even of the simplest of Filipino dishes!

  1. January 30, 2014

    […] Kangkong with Bagoong […]

  2. June 12, 2014

    […] variations of this dish. In Malaysia, they serve it with sambal and in Philippines we serve it with bagoong. These are already very common. I wanted to try something new. I experimented on creating a new […]

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