I will be sharing with you my simple way of cooking the so-called kangkong. Kangkong is a semi-aquatic tropical plant that’s a popular vegetable in the Philippines.
The word kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called “swamp morning glory” because of its flowers.
It has also been called “swamp morning glory” because of its flowers. The tender hollow stems of Kangkong (tangkong in Visayan) are used in cooking as well as its leaves. It can be stir-fried, steamed, boiled or lightly fried in oil.
But for now, let us just boil it as quick as possible.
Boiled Kangkong is tasteless if there is no sauce partnered with it. I am using Ginamos (Visayan) or in Filipino, Bagoong. Ginamos is a salted and fermented small fish called solid. It some, it might smell bad but for me, this is something that will make your cooking elevated. Just put chopped tomatoes and onion in a bowl of Ginamos.
Kangkong with Bagoong is truly a Pinoy dish and perfect with rice.
Rice with Ginisang Pusit on the top
I hope you'll enjoy.
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4/15/2020. I just quickly ran to the nearest market .. to my surprizzzzeee! This is amounting to php20. #GodBlessPH #COVID19PH #Stayathome
Posted by Jonathan Orbuda on Tuesday, April 14, 2020
