Apan-apan is an Ilonggo favorite sidedish yet often times it can become a viand as it is a flavorful combination of kangkong and bago-ong cooked adobo style. One can even add slices of meat or even tulapho for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make.
- 2 bundles of Kangkong
- 3 cloves of Garlic, finely chopped
- 1 Medium sized Onion, sliced
- 1 tablespoon of Guinamos (you can also use ready to eat bago-ong sold in groceries)
- 1/4 cup Vinegar or more
- Cooking Oil
- Sugar (optional)
- Sili (optional)
How to make Apan-apan
- Cut the hard(er) stems/stalk of the kangkong. Wash and clean the kangkong then set aside.
- In a wok sauté garlic and onion then add guinamos or bago-ong alamang.
- Pour in vinegar and bring to a boil.
- Add the kangkong leaves and some softer stalks. Boil and simmer until the stalks soften.
- Adjust the taste by adding sugar and sili.
- Let it simmer for few minutes then remove from heat.
|Apan-apan partnered with inihaw na baboy.|