Manong Ken's Recipe of the Month - May 2003
Ginisang Kangkong
Kangkong is an ubiquituous vegetable in the Philippines. In English, it is known as swamp cabbage or swamp spinach although it is not a cabbage nor spinach.
It grows everywhere in the Philippines, in ditches, in ponds, on dry land, or in cultivation. This is a very versatile green - you can use it as an ingredient for soup, stews, noodles etc. but it can
also stand on its own and prepared as an adobo (adobong kangkong), with shrimp paste (binagoongang
kangkong), or in this case, ginisang kangkong (sauted kangkong).
Kangkong turned ornamental, growing in a koi pond. Interesting.
This is very easy to do.
Ingredients:
- bunch of kangkong, cleaned of dead and dried leaves, and washed (if possible, cut the bottom
part of the stalks and discard and use only the younger, upper part, of the stalk)
- chopped tomato (optional)
- garlic, lots of it
- onion, chopped
- oil
Heat oil in a frying pan, sautee crushed garlic and sliced onion (and sliced tomato if you prefer).
When the onion slices turn transparent, add kangkong.
I really like lots of garlic in this dish, so be liberal if you please.
That's it.
