Saturday, March 21, 2009
New Style ‘Adobong Kangkong’
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Power Vegetables In A Drink |
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New Style ‘Adobong Kangkong’
1 bunch (about 150g) Kangkong (swamp cabbage)
1 tsp cooking oil
½ small onion
½ small onion
1-2 cloves garlic
2 tbsp balsamic salad dressing
1 tbsp light soy sauce
¼-1/2 cup diced bottled tuyo, well-drained
Salt to taste
1-2 tbsp fried garlic bits
Wash the kangkong well and separate the leaves from the stalks. Heat oil in a skillet and sauté onion and garlic. Add the kangkong stalks and sauté for about 30 seconds. Stir in kangkong leaves and sauté for one minute.
Pour in balsamic dressing and soy sauce. Add tuyo and, if desired, season with salt. Transfer to a serving platter. Top garlic bits.
Tips
* The stalks of the kangkong take a little longer to cook. Hence the need to separate them from the leaves. For that reason, they’re also cooked 30 seconds longer than the leaves.
* If the tuyo is too salty, soak the whole tuyo for a new minutes in cold water. Drain well and pat with paper towels before dicing.
* Fried garlic bits are available in bottles and sold in the condiments section of supermarkets. They’re also available in specialty shops and delis.
* Do not overcook the kangkong to retain their nutrients.
Philippines Daily Inquirer www.inquirer.net/lifestyle Norma Chikiamco contributor
1 bunch (about 150g) Kangkong (swamp cabbage)
1 tsp cooking oil
½ small onion
½ small onion
1-2 cloves garlic
2 tbsp balsamic salad dressing
1 tbsp light soy sauce
¼-1/2 cup diced bottled tuyo, well-drained
Salt to taste
1-2 tbsp fried garlic bits
Wash the kangkong well and separate the leaves from the stalks. Heat oil in a skillet and sauté onion and garlic. Add the kangkong stalks and sauté for about 30 seconds. Stir in kangkong leaves and sauté for one minute.
Pour in balsamic dressing and soy sauce. Add tuyo and, if desired, season with salt. Transfer to a serving platter. Top garlic bits.
Tips
* The stalks of the kangkong take a little longer to cook. Hence the need to separate them from the leaves. For that reason, they’re also cooked 30 seconds longer than the leaves.
* If the tuyo is too salty, soak the whole tuyo for a new minutes in cold water. Drain well and pat with paper towels before dicing.
* Fried garlic bits are available in bottles and sold in the condiments section of supermarkets. They’re also available in specialty shops and delis.
* Do not overcook the kangkong to retain their nutrients.
Philippines Daily Inquirer www.inquirer.net/lifestyle Norma Chikiamco contributor
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