The fried dried "anchovies" were just last minute addition to this simple recipe but it added taste and texture dimension to a well loved Pinoyside dish.
Now,who doesn't know about Kang Kong and the 1001 ways of cooking it. From Pinoy soup dish like Pork Sinigang to the Ilonggo classic, Apan-apan, kangkong is one of the many basic green and leafy vegetables found in Filipino cuisine.
You can make an appetizer salad or just steam it with a matching dip, it is also a great partner for grilled or fried fish or meat.
And Garlic Kangkong is one of the simplest recipes that can be made out of a bunch or two plus it can be tweaked in so many ways.
INGREDIENTS
- Kangkong, around 2 "bunch" washed and cleaned (used the leafy part and the upper stems only)
- 1 head garlic, minced
- 1 cup dried dilis, adjustable
- Oil, for frying
- Seasoning like salt, pepper, garlic powder, instant seasoning powder - optional, adjustable
- Flavorings like soy sauce, oyster sauce, vinegar,etc - optional, adjustable
HOW TO COOK GARLIC KANGKONG
- Fry dilis until cooked then set aside.
- Adjust heat to medium, then saute garlic then add kangkong leaves.
- Toss and cover with oil and garlic then cover with lid for about 2 minutes.
- Add seasoning and flavoring. Adjust according to taste.
- Serve topped with fried dilis. Or you may mix the dilis while cooking the kangkong.
As I've said, there are so many ways of cooking Garlic Kangkong. One may also top it with fried brown garlic. I sometimes use butter or margarine instead of oil for kangkong.
You may also add onions for a full sauteed flavor. Give it a kick and add some chilli ppeppers or hot sauce. One may also use kamote tops and may also add other veggies like okra. Enjoy!
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