Ginisang Kangkong
The Quirky Foodster Team
Ingredients
- Water spinach (kangkong), trimmed and chopped — 500 g (1 lb 2 oz)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Tomato, chopped — 1
- Bagoong (fermented shrimp paste) or fish sauce — 1 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a pan and sauté the onion and garlic until fragrant.
- Add the chopped tomato and cook for 3–4 minutes until softened.
- Add the bagoong or fish sauce, stirring to combine.
- Add the water spinach and stir-fry for 3–4 minutes until just wilted.
- Season with salt and pepper and serve immediately.
Introduction: Water spinach sautéed with garlic, tomato and shrimp paste, a simple, quick vegetable side found across Filipino tables.
Cultural Background: Kangkong (water spinach) is a widely grown and beloved vegetable in the Philippines, and this simple sautéed preparation is one of the most common, everyday ways it's turned into a flavourful side dish.
Tips: Don't overcook the water spinach, as it wilts very quickly and can become mushy if left too long. Use bagoong for the most traditional flavour, though fish sauce works well as a substitute.
Variations: Add a few shrimp for extra protein and flavour. Adjust the bagoong quantity to taste, as it can vary in saltiness.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day, though texture softens.
Reheating: Reheat briefly in a hot pan for a minute or two.
FAQs:
Q: What is kangkong?
A: Water spinach, a leafy green vegetable widely grown and eaten across the Philippines and Southeast Asia.
Q: Can regular spinach be substituted?
A: Yes, though the texture and flavour will differ somewhat from authentic kangkong.
- Water spinach (kangkong), trimmed and chopped — 500 g (1 lb 2 oz)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Tomato, chopped — 1
- Bagoong (fermented shrimp paste) or fish sauce — 1 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
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