Filipino
Adobong Kangkong (Water Spinach in Vinegar and Soy)
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Adobong Kangkong (Water Spinach in Vinegar and Soy) is Filipino home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Wash the kangkong well and separate the tender stalks from the leaves.
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Heat the oil in a wide pan and fry the garlic until golden.
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Add the stalks first with the vinegar, soy sauce, and peppercorns, and simmer 2 minutes without stirring.
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Stir in the leaves and cook just until wilted, about 90 seconds, or the greens turn to slime.
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Serve immediately with steamed rice.
Watch how to cook Adobong Kangkong (Water Spinach in Vinegar and Soy)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Filipino dinner is a plate rather than a single dish. These are the courses that normally sit beside Adobong Kangkong (Water Spinach in Vinegar and Soy), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Adobong Kangkong (Water Spinach in Vinegar and Soy) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Ginataang Gulay (Vegetables in Coconut Milk) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Chopsuey (Filipino Mixed Vegetable Stir-Fry) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 70 kcal
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 5 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 470 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Adobong Kangkong (Water Spinach in Vinegar and Soy) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.