While I do like adobong kangkong, I didn’t like cooking it primarily because it doesn’t look aesthetically pleasing when done in the traditional way – the leaves get tangled, mashed and limp and the dish ends up looking a bit unappetizing. And so I tried a different way of doing it and it ended up looking better and the veggies were fresher and crisper.
bunch of kangkong leaves (sorry can’t be more specific)
cooking oil
3 large cloves of garlic, sliced into strips
1 medium onion, sliced into strips
2 C water
1 chicken boullion
1 T soy sauce
1 heaping T oyster sauce
1 1/2 T cornstarch
1 T light brown sugar (or to taste)
a dash of sesame oil
salt and pepper (to taste)
1) While boiling water, wash kangkong thoroughly and arrange on wide shallow dish. Pour boiling water and cover for about 10 minutes.
2) In a separate pan, saute garlic and onion in oil until limp.
3) Mix together the rest of the ingredients in a bowl, making sure that the cornstarch has dissolved properly. Add to sauteed veggies and stir until liquid loses cloudy appearance.
4) Drain the water from the kangkong then add sauce while hot. Let stand for about 5 minutes before serving.
