Kangkong with Bagoong one of the most frugal dishes in the Philippines yet loved by a lot, its a simple blanched water spinach served with sweet style fermented shrimps.
- 4 cloves garlic
- 1 small shallot
- 1 tbsp sugar
- 2 tbsp vinegar
- 6 tbsp raw shrimp bagoong
- 1/4 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.
This is one my favorite recipes I always order when I travel to Thailand. Delicious!
Sounds delicious but never tried it before. will go and cook. lol
What an interesting and full of flavor dish!
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!
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!
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.
One of these days I really need to find some Water Spinach. This looks SO good!
I’ve never heard of either of these, but that is a beautiful looking plate. 🙂 Does it taste similar to regular spinach?
Thank you for sharing the goodness even of the simplest of Filipino dishes!