Kangkong Cooked in Soy Sauce and Calamansi
Kangkong is a green, leafy vegetable that is used widely in Filipino, Chinese, Malaysian, and other Asian cuisines. In Chinese, the vegetable is known as "ong choy." It's also known as "Asian water spinach."
Adobo comes from the Spanish word adobar, which means marinade. But unlike Spanish adobo sauce, which is made up of vinegar, salt, garlic, paprika, and oregano, Filipino adobo sauce is made from soy sauce and either vinegar or a citrus such as calamansi, which is like small, round lime.
The kangkong leaves are cooked for a short period of time only, which makes this an easy dish to make.
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- 1 bunch fresh kangkong
- 1/4 cup soy sauce
- 3 tablespoons calamansi juice
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/4 cup vegetable oil
- Wash the kangkong leaves and stems, then chop them into 2-inch pieces.
- Heat the oil in a pan over medium heat.
- Saute the garlic and onions until the garlic turns slightly brown and the onions become translucent.
- Add the kangkong, soy sauce, and calamansi juice. Simmer for at least 2 minutes.
- Use vinegar instead of calamansi juice.
- Instead of calamansi juice, you may substitute lemon or lime juice.
- Add your favorite meat such as pork, if desired.
- Garnish with toasted garlic.