Kangkong Gising Gising


Ingredients:
2 bunch of kangkong(water spinach), cut into small pieces
250 grams pork belly, cut into small pieces
1 tablespoon sauteed shrimp paste(bagoong alamang)
1 cup coconut cream (1st extract)
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tomato, chopped (optional)
3 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add pork then stir cook until tender.
4. Pour coconut cream then bring to boil over low heat.
5. Add kangkong stalks and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning according to taste then cook until the sauce is reduced and thick. Add kangkong leaves then gently stir.
7. Remove from heat then transfer to serving plate. Serve and enjoy!

Pork Adobo with Kangkong

Filipino Style Recipe: Pork Adobo with Kangkong is another variety of Filipino pork adobo, we just add water spinach (kangkong) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
a bunch of kangkong (water spinach), cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add kangkong.
4. Wait for another minute then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Spicy Shrimp Aligue

Filipino Style Recipe: Spicy Shrimp Aligue is a simple yet mouth-watering seafood dish. The dish is consisting of shrimp cooked in crab fat (aligue), hot sauce, chili flakes, lemon juice. Serve with kangkong.

Ingredients:
500 grams shrimps, cleaned
2 tablespoons aligue (crab fat)
1/2 teaspoon dried chili flakes
1 teaspoon hot sauce
2 stalks onion leeks
1/2 lemon, juice
1/2 cup water
2 tablespoons fish sauce
1/2 teaspoon grind pepper
a bunch of kangkong (water spinach), trimmed

Procedures:
Part 1
1. In a pan, heat oil then sauce garlic.
2. Add shrimps then stir fry until color turns to orange.
3. Add aligue, hot sauce and lemon juice then simmer for a minute.
4. Pour water, chili flakes, fish sauce and grind pepper then cook for another minute. 5. Add kangkong and cook until wilted.

Part 2.
1. In a serving plate, place wilted kangkong then place shrimps and sauce on top.
2. Garnish with remaining onion leeks. Serve.

Sauteed Kangkong in Oyster Sauce

Filipino Style Recipe: Sauteed kangkong in oyster sauce is a simple and affordable dish made of water spinach sauteed and cooked together with smoked fish and oyster sauce.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
2 bunch of Kangkong (water spinach), cut into 2inch
3 pieces fried/left-over tinapa (smoked fish), flakes and discard bones
5 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
1/2 teaspoon cornstarch, dissolved in 1/2 cup broth
1 teaspoon sesame oil
2 tablespoons vegetable oil
a dash of dried chili flakes
fish sauce and ground pepper to taste
sesame seeds, toasted (optional)

Procedures:
Part 1
1. In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended.

Part 2
1. In a pan, heat oil then saute garlic and onion
2. Add tinapa flakes then continue sauteing for a minute.
3. Add kangkong stalks then stir cook for another minute.
4. Pour oyster sauce mixture and chili flakes then bring to boil. Adjust seasoning according to taste.
5. Add kangkong leaves then simmer for a minute.
6. Transfer to serving plate then sprinkle with toasted sesame seeds. Serve immediately.

Atsarang Kangkong

Filipino Style Recipe: Atsara or atcharang kangkong(pickled water spinach) is another variety of popular Filipino pickle. The primary ingredients is kangkong stems(water spinach stems) then mixed with slices of carrots, bell pepper, ginger, onion, garlic and other vegetables. Raisins, pineapple or ground pepper maybe added to complete the mixture. Placed in airtight jars then refrigerate and serve as side dish for fried or grilled food.

Ingredients:
500 grams kangkong stems, cut into 2-3 inch then steamed
1 large carrots, sliced thinly
2 red bell peppers, sliced thinly
1/2 cup raisins
1 large white onion, julienned
2 tablespoons ginger, chopped
1 head garlic, peeled and sliced thinly
100 grams green beans, cut into 1 inch diagonally(optional)
5 pieces dried crab shells(optional)

Picking Solution:
2 cups cane vinegar
2 cups sugar
3 tablespoons salt
1 teaspoon ground black pepper

Procedures:
Part 1
1. In a saucepan, combine vinegar, ginger, onion, sugar, salt and pepper then bring to boil.
2. Add the remaining ingredients then mix well. Turn off the heat and let it cool.

Part 2
1. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
2. Seal tight the bottle then refrigerate for at least overnight before serving. Enjoy:)

Crispy Fried Kangkong

Filipino Style Recipe: Crispy fried kangkong or water spinach is a delicious and healthy snack dish. The water spinach coated in flour mixture then fry until light brown and crisp. Serve with your favorite dipping sauce. This dish should serve immediately after cooking to preserve the crunchiness of water spinach.

Ingredients:
2 bunch fresh water spinach, trimmed and rinse
1 cup flour
1/2 cup water
a dash of salt
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and water but not too watery. Mix until well blended.

Part 2
1. Dip the water spinach leaves one by one in flour mixture until well coated.
2. Dip fry spinach for a 10 seconds or until light brown and crisp.
3. Drain on paper towels and repeat the procedures for remaining pieces. Serve immediately with sour cream dip.

Stir Fried Kangkong

Filipino Style Recipe: stir fried kangkong or water spinach is an easy yet healthy dish. The procedures is very simple, normally water spinach toss oyster sauce mixture in a blend of oyster sauce, red chili, fish sauce and brown sugar then stir fry in olive oil until wilted.

Estimated time of preparation: 3-5 minutes
Estimated time of cooking: 2 minutes
Good for 1-2 persons

Ingredients:
1 bunch water spinach(kangkong), trimmed
2 gloves garlic, minced
4 pieces red chili(labuyo), sliced
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons brown sugar
2 tablespoons olive oil

Procedures:
Part 1
1. In a large bowl, combine garlic, red chili, oyster sauce, fish sauce and brown sugar.
2. Add kangkong then toss to coat.

Part 2
1. In a pan, heat oil then add all the ingredients.
2. Stir fry to 1-2 minutes or until wilted. Serve immediately.

Glazed Mackerel with Water Spinach

Filipino Style Recipe: glazed mackerel with water spinach is a low-carbohydrate dish. It is usually consists of mackerel fillet marinade in a blend of honey, brown sugar and soy sauce. Stir fried until tender then served with wilted water spinach as side dish.

Estimated time of preparation and cooking: 50 minutes
Good for 4-6 servings

Ingredients:
2 slices mackerel(tanigue) fillets, 1 inch thick
1 lemon, juice
1 tablespoon butter or margarine
2 gloves garlic, minced
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon olive oil
salt and pepper to taste
2 bunches fresh water spinach, trimmed
2 tablespoons white wine(optional)

Procedures:
Part 1
1. In a bowl, marinate mackerel fillets in lemon juice for 10-15 minutes. Drain and set aside.

Part 2
1. In a sauce pan, melt butter then saute garlic.
2. Add brown sugar, honey and soy sauce then bring to boil until reduces in half. Keep stirring.
3. Pour the sugar mixture over the mackerel then sprinkle with salt and pepper. Set aside for 10 minutes.

Part 3
1. In a frying pan, heat olive oil and fry mackerel fillets while basting with sugar mixture.
2. Brushing the top with mixture so the fish begins to caramelize.
3. Cook until the side turns to golden brown and begins to caramelize both sides.
4. Remove from the pan and set aside.

Part 4
1. In a sauce pan, melt the butter then add spinach, salt and pepper.
2. Pour wine then cook for a minute or until the leaves begin to wilt. Drain.
3. Drain then transfer to serving plate and arrange mackerel on top. Serve immediately!

Adobong Kangkong

Filipino style recipe: adobong kangkong or water spinach adobo is healthy yet affordable dish. Normally the water spinach(kangkong) cooked with pork in a blend of soy sauce, vinegar, salt and pepper.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 servings

Ingredients:
1 bunch water spinach(kangkong), cut into 2 inches
1/4 kilo ground pork or belly, cut into small pieces
5 cloves garlic, minced
1 onion, diced
1/4 cup soy sauce
1/8 cup vinegar
salt and pepper to taste
1 pork broth cube(dissolved in 1 cup hot water)(optional)
2 bay leaves(laurel)(optional)
1/4 teaspoon chili flakes(optional)

Procedures:
Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil. Add oil if necessary.
2. Saute garlic, onion and chili flakes. Add pork stock, bay leaves, soy sauce, salt and pepper. Bring to boil.
3. Pour vinegar and simmer for 5 minutes. Adjust seasoning according to taste.
4. Add kangkong stalks and cook for 1 minutes then add kangkong leaves.
5. Cook for another minute then transfer to serving plate garnish with toasted garlic. Serve immediately.