Adobong Kangkong

Adobo is more of a way of cooking than just one dish for Australian Chef Chris Urbano. Using any kinds of meat in an adobo marinade will work but if you choose to eat more veggies than meat, you can substitute pork and chicken into kangkong. You can find this vegetable in the supermarkets in manila or you can easily grow them at home. (Check out Chris Urbano’s gardening video here)

A vegetarian way of eating adobo- this dish can be served alongside hot steaming rice. You can make this one at home for about 5 minutes and you’re good to go!

Adobong Kangkong Recipe by Chris Urbano

Adobong Kangkong Recipe

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

A Vegetarian dish that is a perfect pair with any pork and seafood dishes.

Author: Chris Urbano

Recipe type: Lunch/Dinner

Cuisine: Filipino

Serves: 3-4 people

Ingredients

• 1 bunch (250g) water spinach (kangkong)
• ½ bulb garlic, thinly sliced
• 2 pcs red birdseye chilli (sili labuyo), sliced thinly
• 2 tbsp cane vinegar
• 2 tbsp soy sauce
• 4 tbsp water
• ½ tsp cracked black pepper
• Cooking oil as required

Procedure

1. In a fry pan or wok, heat a little cooking oil and fry sliced garlic for two minutes or until fragrant and turning golden brown
2. Add the thinly sliced chilli, deseed it prior to slicing for a less spicy dish, a sautee with garlic for one minute
3. Combine vinegar, soy sauce, pepper and water in the pan cooking and mix together well
4. Add water spinach, and toss it through the adobo mixture for 3-4 minutes, or until spinach has wilted and reduced.
5. Serve alongside with steaming rice, and grilled pork, or seafood

3.5.3226

Watch how Chris Urbano makes his own version of Adobong Kangkong:

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Suggestions on new recipes we should cook? Please tell us and we’d definitely consider them! Have a great day ahead!