Saturday, May 31, 2008

Adobong Kangkong (Philippine Water Spinach Adobo)

Simple Filipino Meal, Dish #3

I know, I know, I know. Adobo again? I guess we can't help it!

Another classic adobo dish, besides chicken and pork, is adobo kangkong. I must say, I really love adobo kangkong. Actually, it's one of our mother's favorites too. She's on an adobo kangkong spree: we've had adobo kangkong about four times in 2 weeks now! It's that good.

Kangkong is water spinach. In the Philippines, we used to joke that kangkong just grew in the "canal" -- ie, in the sewer! The stalks are hollow (so cool) and the leaves are long and slender.

In classic adobo manner (seen here and here), in the pan goes garlic, then everything else: kangkong, soy sauce, vinegar, and black peppercorns. Cook until the kangkong is the desired doneness.

There it is!

Sometimes I think my favorite part are the leaves. But then, other times I think I like the stalks best. I'm so confused. I guess I just love kangkong unconditionally.

(You may have noticed that JS is conspicuously silent. She says she doesn't like adobo kangkong! She's crazy.)

Simple Filipino Meal

Dish #1: Chicken Tinola
Dish #2: Oyster Torta
Dish #3: Adobo Kangkong
Dish #4: Baked Tahong

eatingclub vancouver adobo posts:
Chicken Adobo
Pork Belly, Two Ways
Adobo Kangkong (Adobo Water Spinach)
Adobo Mushroom Tart
"Chinese Adobo" Clams and Oysters
Chicken Adobo in Coconut Milk (Adobo sa Gata)
Coconut Adobo Halibut Tails (Adobo sa Gata)
Roast Chicken Adobo
Brown-braised Pig's Feet
Adobong Baka (Philippine Beef Adobo)

eatingclub vancouver Filipino food
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear


  1. Loving your series. Where do you get your vegetables? We use spinach in tinola and barely get to use kangkong as it's difficult to source Filipino ingredients in our neighbourhood.

  2. Hi Karen,
    Glad to hear you're liking us here. =)

    I usually get our pepper leaves and kangkong from TNT supermarket. Kangkong is more widely available than pepper leaves.

    We haven't ventured into Filipino stores to get even more "exotic" vegetables as malunggay and such.

  3. I didn't know you could get Kangkong here. Thanks for sharing!


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