Now that the holiday season is over, it’s time to think again of healthier and lighter dishes. Here’s my recipe that would give the traditional adobong kangkong a new twist. Instead of using venigar, it uses balsamic salad dressing. This gives the kangkong a milder, less acidic taste and a more interesting one. The diced tuyo makes a good substitute for the usual pork while fried garlic bits add a crunch and flavor.
New Style adobong Kangkong:
1 bunch Kangkong (swamp cabbage)
1 tbsp cooking oil
1-2 gloves garlic
2 tbsp light soy sauce
1/4- 1/2 cup diced tuyo, well-drained
salt to taste
1 – 2 tbsp fried garlic
Procedure:
Wash the kangkong well and separate the leaves from the stalks. Heat oil in a skillet and saute onion and garlic. Add the kangkong stalks and saute for about 30 seconds. Stir in kangkong leaves and saute for one minute. Pour in balsamic dressing and soy sauce. Add tuyo and, if desired season with salt. Transfer to a server platter. Top with garlic bits.
Tips:
The stalks of the kangkong take a little longer to cook. Hence the need to separate them from the leaves. For that reason, they’re also cooked 30 seconds longer than the leaves. If the tuyo is too salty, soak the whole tuyo for a few minutes in cold water. Drain well and put with paper towels before dicing. Fried garlic bits are available in bottles and sold in the condiments section of supermarkets. They’re also available in specialty shops and delis. Do not overcook the kangkong to retain their nutrients. Enjoy cooking!!!