Thursday, December 06, 2007

Kangkong aka Morning Glory

Kang kong (Ipomoea aquatica or reptans) has two main varieties, one with larger leaves and stems and one with narrower leaves and stems…the latter sometimes referred to in local markets as “Chinese Kang kong.” Also known as “water spinach” – why, one wonders as it is not related to “spinach” but rather more closely related to sweet potatoes.

-from the web-

Kangkong is an ubiquituous vegetable in the Philippines. In English, it is known as swamp cabbage or swamp spinach although it is not a cabbage nor spinach. It grows everywhere in the Philippines, in ditches, in ponds, on dry land, or in cultivation. This is a very versatile green - you can use it as an ingredient for soup, stews, noodles etc. but it can also stand on its own and prepared as an adobo (adobong kangkong), with shrimp paste (binagoongang kangkong), or in this case, ginisang kangkong (sauted kangkong).

- from Manong Ken -

one of my favorite ways on how to cook kangkong


4 tablespoons cooking oil
2 tablespoons garlic, crushed
4 tablespoons onion, sliced
6 cups kangkong stems, cut 3 inches long

½ cup tomatoes, sliced
1 cup vinegar
1½ cups water
6 tablespoons bagoong alamang (paste of salted and fermented shrimp fingerlings)

Mix vinegar and water, and heat in saucepan. As soon as mixture boils, add kangkong stems. Cook until all liquid is absorbed. Transfer kangkong to another container, and set aside.

In the same saucepan, saute garlic, onion, tomatoes, and bagoong alamang. Add the kangkong, and mix thoroughly. Remove from the stove, and serve as relish or appetizer.

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