Adapted Adobong Kangkong with a Twist

Ingredients

In this adapted version, we incorporate Australian flavors by adding a touch of lemon zest to the sauce, which enhances the tanginess. Additionally, we use a combination of soy sauce and Worcestershire sauce to create a unique umami taste. These modifications add a refreshing twist to the traditional Filipino Adobong Kangkong. We alse have the original recipe for Adobong kangkong, so you can check it out.

• 500 grams (1.1 lbs) kangkong (water spinach), washed and trimmed 500 grams (1.1 lbs) kangkong (water spinach), washed and trimmed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• 1 tablespoon toasted sesame seeds, for garnish 1 tablespoon toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic and chopped onion to the pan. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the kangkong to the pan and stir-fry for 2-3 minutes until it starts to wilt.
4. 4.
   In a small bowl, whisk together the soy sauce, Worcestershire sauce, oyster sauce, lemon juice, lemon zest, brown sugar, black pepper, and chili flakes (if using).
5. 5.
   Pour the sauce mixture over the kangkong and continue stir-frying for another 2-3 minutes until the kangkong is cooked but still retains its crispness.
6. 6.
   Remove from heat and transfer the Adobong Kangkong to a serving dish.
7. 7.
   Garnish with toasted sesame seeds.
8. 8.
   Serve hot as a side dish or as a main course with steamed rice.

Treat your ingredients with care...

• Kangkong — Make sure to wash and trim the kangkong thoroughly before cooking to remove any dirt or impurities.

Tips & Tricks

• If kangkong is not available, you can substitute it with spinach or bok choy.
• Adjust the amount of chili flakes according to your desired level of spiciness.
• For a heartier meal, add tofu or sliced chicken breast to the stir-fry.
• Serve with a squeeze of fresh lemon juice for an extra burst of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Adobong Kangkong is best served hot as a side dish alongside steamed rice. It can also be enjoyed as a main course for a light and healthy meal.

Presentation advice

To enhance the presentation, arrange the stir-fried kangkong neatly on a serving platter and sprinkle the toasted sesame seeds on top. The vibrant green color of the kangkong and the contrasting sesame seeds will make the dish visually appealing.