Ginataang Kangkong

We prepared several simple dishes during the last couple of weeks and I wish to continue that trend, especially now its Lenten season, it’s the best time to abstain from meat, a time for Catholics and various Christian denominations to show acts of penance and sacrifice which exercises their freedom to make much bigger sacrifices. I know this might sound odd to others but this practice while it has some historical significance ——-, those who practice it often do so for spiritual reasons and self-discipline.

Today we once again abstain from meat, a separation from desires of eating that crispy pork belly, fork tender beef brisket or juicy roast chicken hence we are posting a very simple dish of water spinach and prawns cooked in coconut milk.

Ginataang Kangkong
Prep time
Cook time
Total time
Serves: 3-4
  • 1 large bunch kangkong, trimmed
  • 250 g shelled prawns
  • 400 g can coconut milk
  • 200 g can coconut cream
  • 3 pcs long red chillies, sliced
  • 6 cloves garlic, minced
  • 1 onion, sliced
  • fish sauce
  • freshly ground black pepper
  • oil
  1. In a wok add oil then sauté garlic and onions.
  2. Add coconut milk then bring to a boil, simmer in medium heat for 10 minutes or until sauce slightly thickens.
  3. Add kangkong, chillies, prawns and coconut cream, simmer for 5 more minutes.
  4. Season with fish sauce and freshly ground black pepper to taste then serve.



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