A simple and flavorful Filipino dish made with water spinach, soy sauce, and calamansi juice.
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Wash and cut the kangkong into 1-inch pieces.
Sauté the garlic until brown.
Add the kangkong and cook until partially done.
Add calamansi juice and bring to a boil.
Season with soy sauce, fish sauce, and salt.
Ensure the kangkong is not overcooked to maintain its crisp texture.
What is the best way to cook Adobong Kangkong to retain its nutrients?
To retain the nutrients in Adobong Kangkong, it's best to sauté the water spinach quickly over medium heat. This method preserves its vibrant color and essential vitamins. Avoid overcooking, as kangkong cooks very quickly.
Can I make Adobong Kangkong vegan or vegetarian?
Yes, you can easily make Adobong Kangkong vegan by omitting the fish sauce. You can substitute it with additional soy sauce or a dash of mushroom sauce for added umami flavor without compromising the dish's integrity.
How should I store leftover Adobong Kangkong?
To store leftover Adobong Kangkong, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
What can I serve with Adobong Kangkong for a complete meal?
Adobong Kangkong pairs wonderfully with steamed rice, grilled meats, or fried fish. You can also serve it alongside other Filipino dishes like adobo or sinigang for a well-rounded meal.
What are some good substitutions for calamansi juice in Adobong Kangkong?
If you don't have calamansi juice, you can substitute it with lime or lemon juice. Both will provide a similar tangy flavor that complements the dish well. Adjust the quantity to taste, as lime and lemon can be slightly more acidic.
