Apan Apan

It looks like adobong kangkong because it is a variety of one, so what are the differences? First this Ilonggo dish is topped with crispy pork called “tulapho” then it is also seasoned with “guinamos” which is similar to terasi” of Indonesia or belachan” or Malaysia and tastes like bagoong alamang. It is a very flavourful dish; the smell and taste of that fermented shrimp paste in a delicate vegetable like kangkong and the crispy texture of the fried pork is a really good pair with a freshly cooked jasmine rice.

Apan Apan
Prep time
Cook time
Total time
Serves: 4-5
  • 2 bunches kangkong, leaves and small stems only
  • 3 cups tulapho
  • 3 tbsp bagoong alamang (or guinamos)
  • ¼ cup cane vinegar
  • 2 tbsp soy sauce
  • 8 cloves garlic, pounded
  • 1 white onion, finely chopped
  • salt
  • freshly ground black taste
  • oil
  1. In a wok heat oil then sauté garlic and onion. Cook onions until soft.
  2. Stir in the bagoong then the vinegar, let it boil.
  3. Add the kangkong leaves, tulapho then stir in the soy sauce and toss, cook for 2 minutes.
  4. Season with fish sauce if needed and freshly ground black pepper, then serve.



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