One thing about me is I don’t like dipping food in sauce especially when it’s fried. I’d rather eat the food as it is. However, for vegetable dishes that is meant to have sauce, I like them drenched in as much sauce as possible. So for Kangkong, I always choose to cook Saucy Adobong Kangkong. I love how filling this dish is and yummy too!
Another thing I learned while cooking the Saucy Adobong Kangkong dish is to first fry the garlic chips and use the remaining oil to cook the dish. This makes such a great difference because the garlic flavour is already infused into the oil. The Saucy Adobong Kangkong dish is best eaten when freshly cooked!
Saucy Adobong Kangkong
Yield 4 servings
Inspired by Panlasang Pinoy.
- 2 tablespoons olive oil
- 8 cloves garlic, sliced
- 1/2 cup water
- 4 tablespoons soy sauce
- 3 tablespoons datu puti vinegar
- 1 teaspoon white sugar
- 1 bunch Kangkong, chopped
- salt and pepper to taste
- Heat olive oil in medium heat in a wok.
- Add garlic and cook until the color of the garlic turns brown.
- Remove the garlic and set aside.
- With the remaining oil, add water, soy sauce, vinegar and sugar. Let boil.
- Add Kangkong.
- Cover the wok and cook for 3 minutes.
- Add salt and pepper to taste.
- Stir all ingredients together.
- Transfer to a serving plate. Top adobong Kangkong with fried garlic (from steps 2-3).
- Serve and enjoy!