Adobong Kangkong (Filipino Water Spinach Adobo)
Adobong Kangkong is a classic Filipino vegetable dish that adapts the traditional adobo cooking method—using vinegar, soy sauce, and garlic—to transform water spinach (kangkong) into a quick, flavorful side dish or main course. The preparation highlights the vegetable's natural tenderness by cooking stems and leaves separately, while the savory-tangy sauce and crispy toasted garlic elevate this humble ingredient into a satisfying meal that's both nutritious and economical.
Equipment
- Large wok or deep skillet (kawali) For even heat distribution and easy tossing
- Sharp knife (kutsilyo) For precise cutting of vegetables
- Cutting board (Tabla) For preparation work
- Colander (salaan) For washing and draining kangkong
- Measuring cups and spoons (Panukat) For accurate ingredient portions
- Wooden spoon (sandok na kahoy) For gentle stirring without damaging the vegetables
Ingredients
- 1 bunch kangkong water spinach, about 500g
- 1 whole head garlic isang ulo ng bawang, crushed and chopped
- 1 medium onion sibuyas, chopped
- ¼ cup soy sauce toyo
- ⅛ cup vinegar suka
- ½ cup water tubig, optional
- 3 tablespoons cooking oil mantika
- Ground black pepper dinurog na paminta to taste
- Salt asin to taste, optional
Instructions
- Begin by preparing the kangkong: Separate the leaves from the stalks and cut the stalks into 1-inch pieces. Wash thoroughly under running water and drain in a colander (banlawan at patuyuin sa salaan). Peel and crush one whole head of garlic (dikdikin ang isang ulong bawang), then chop the onion (hiwain ang sibuyas).
- Heat 3 tablespoons of cooking oil in a large wok or deep skillet (kawali) over medium heat (180°C/350°F). Add the crushed garlic and sauté until golden brown (igisa ang bawang hanggang maging golden brown), about 2-3 minutes. Remove one-fourth of the browned garlic and set aside for garnish (itabi ang ilang bawang para sa garnish).
- Add the chopped onions to the remaining garlic in the wok and cook until translucent (lutuin ang sibuyas hanggang maging malabo), about 3-4 minutes. Pour in ¼ cup soy sauce (toyo) and ⅛ cup vinegar (suka). Allow the mixture to come to a boil (pakuluin).
- Add the kangkong stalks first and cook for 2 minutes until slightly tender but still crisp (lutuin hanggang medyo lumambot). Add the leaves (ilagay ang mga dahon) and gently stir for 30-60 seconds, being careful not to overcook to prevent bitterness (huwag lutuing masyado para hindi pumait).
- Season with ground black pepper (paminta) and salt (asin) if needed. Give everything a final gentle toss to combine (haluin ng marahan). Transfer to a serving dish and top with the reserved crispy garlic (ilagay sa ibabaw ang inihiwalay na bawang).
- Serve immediately while hot (ihain habang mainit pa) with steamed rice (kanin) for the best taste and texture.
Tips from Lola's Kitchen
- Always separate leaves from stalks as they have different cooking times
- Never overcook kangkong to prevent bitterness (mapait)
- Add toasted garlic last to maintain crunchiness
- Use native vinegar for authentic flavor
- Clean kangkong thoroughly as it often grows in muddy areas
Nutrition
Calories: 169kcalCarbohydrates: 8gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 812mgPotassium: 250mgFiber: 1gSugar: 0.3gVitamin A: 1178IUVitamin C: 16mgCalcium: 4mgIron: 3mg
Tried this recipe?Let us know how it was!