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.
- 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 leaves and some stalks
- Sautéed Bagoong
- (you can buy this in bottles as your Asian Supermarket or make you own, instructions below)
- Fried Garlic
- In a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.
- Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.
- Season with freshly ground black pepper.
- Blanch the kangkong pieces and drain using a colander.
- 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
- Kamayan Sauteed Shrimp Paste, Regular, 8.8 Ounce
- Barrio Fiesta Bagoong ( Shrimp Paste ) (3 bottles)
- Ginisang Bagoong Barrio Fiesta-spicy 8.85 oz
- Dagupan Salted Shrimp Fry (Bagoong Alamang) Pack of 3