When I was a kid I grew up close to kangkong plantation. I remember how many times I enjoy eating adobong kangkong everytime my parents didn’t have the money to buy food. I think it’s one thing I admire in our neighborhood that it was so easy to ask for some vegetables from the neighbors. Now its a food I always long to taste.
For those wo aren’t familiar with Kangkong, they are basically leaf vegetables growing in Asia known as water spinach, river spinach or swamp cabbage. You can find them in any supermarket selling Asian fresh products.
2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)
3 cloves of garlic pounded
1 small ginger, sliced
1 big onion sliced
3 tablespoons of soy sauce
3 tablespoons of vinegar
half a glass of water
some chicharon (optional) or fried tokwa
In a casserole put your cookign oil. Fry your garlic, ginger and onions. Add your kangkong, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before serving top it with chicharon or fried tofu.