Filipino Food Store » kangkong

Kuhol sa gata (Snails in coconut milk)

Hilda — Sun, 24 May 2009 19:00:38 +0000

When we were kids we used to visit our grandmother’s place in the province where we often spent our best vacation ever. Our activities included catching grasshoppers, dragonflies, gathering fruits, flowers and best of all snails. I know this is one specialty thats kinda special, afterall they are snails.

Kuhol sa gata

Ingredients:

about a kilo of Kuhol (you can use any type of snails available in the market)

one bundle of kangkong, cut in pieces

one onion

2 cloves of garlic

1 thumbsize ginger pounded

1 cup of coconut milk

2 tablespoons of bangoong (shrimp paste)

Procedure:

In a casserole put some cooking oil then sauté the ginger, garlic and onions. Add the bagoong and continue stirring. Put the snails and pour in half of the coconut milk. Cover and let it boil for about twenty minutes. Add the kangkong leaves and stalks and the rest of the coconut milk and simmer slowly until the sauce thickens.

Beef Sinigang

Hilda — Thu, 07 Aug 2008 17:17:35 +0000

Another delectable and easy soup dish to make perfect for Sunday lunches.

Ingredients:

1 kilo of beef (you can use mix of meaty and bone parts)

1 cup of ripe guava peeled and chopped

1 cup of kangkong leaves

1cup of sitaw (snake beans)

1 liter of water

1 onion sliced

2 tablespoons of cooking oil

salt

2 siling haba (chili fingers)

Procedure:

In a big casserole put your meat and water. Cover and let this boil for about an hour and a half or until your meat is tender. Add your chopped guava. You can also use the guava sinigang mix for this recipe. Cover and lower the fire. Let this simmer for another ten minutes. Then add your vegetables and continue simmering until the vegetables are done. Add some salt and your chili fingers. Turn off the fire.

Sinigang na Bangus

Hilda — Mon, 28 Jul 2008 11:17:53 +0000

This is truly one of the comforting soupy dish I love to eat when the weather is cold.

Ingredients:

1 big bangus cleaned, scales and gills remove and sliced

1 cup of kangkong leaves and stalks

1 labanos or white radish peeled and sliced

2 siling haba (chili fingers)

1 onion qurtered

2 tomatoes quartered

1 cup of sampalok or tamarind or kamias

salt

about one liter of water

Procedure:

In a casserole pour your water and add your onion, tomatoes and tamarind or kamias. Cover and let this boil. After the first boil, get all the tamarind or kamias and press them in a bowl. You can add some water from your casserole to help you in pressing the juice out. Strain this and put back on the boiling pot. Put your fish, vegetables and siling haba. Cover and lower the fire. Let it simmer for another ten minutes. Add some salt to taste.

Adobong kangkong

Hilda — Sat, 26 Jul 2008 13:43:32 +0000

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. Now its a food I always long to taste.

Ingredients:

2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some chicharon

Procedure:

In a casserole put your cookign oil. Fry your garlic and onions. Add your kangkon, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before servign top it with chicharon.

Pinakbet

Hilda — Wed, 11 Jun 2008 13:27:13 +0000

I think this is the all time vegetable dish among Filipinos. Each region have their own version of this delicious mixture of different fresh vegetables. Since I grew up and raised in Tagalog region I’m sharing the version my palates have grown up with.

Pinakbet

1/4 kilo of pork belly cut in cube

1/4 kilo of shrimps shells removed and deveined

3 cloves of crushed garlic

1 onion

2 big tomatoes cut in cubes

1 big bunch of kangkong (you can replace this with spinach)

1 cup of squash (cut in cubes)

5 to 6 okra

3 egg plant cut in cubes (depend on size)

1 cup of string beans (sitao)

half a cup of bagoong alamang (shrimp paste)

3 tbsp of cooking oil

half a cup of water

Procedure:

Start by putting the pork in a casserole with half a cup of water. Cover it and let it boil until the pork becomes tender. Pour the pork broth in a bowl and reserve for later. Put back the pork and add the cooking oil. Fry the pork until it becomes golden brown and crispy. Once they are golden brown take them off but leave the oil on the pan. This pork oil will give flavor to your dish. Next, put the garlic , followed by onion and tomato. Add the shrimps and the bagoong pour the pork broth and let it boil. Then add all the vegetables starting from the longest one to cook (string beans, egg plant and okra). Put on the last the squash and kangkong. Simmer over low fire for about fifteen to twenty minutes. Serve it with fried pork on the top.