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Kangkong with Bagoong

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Category: Main Course
  • Cuisine: Filipino


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.



Sautéed Bagoong

  • 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


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.


  1. Blanch the kangkong pieces and drain using a colander.
  2. Place in a plate topped with Sautéed Bagoong and fried garlic.