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Apan-apan

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.

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.
Here's a simple recipe for Apan-apan
Ingredients
  • 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 
  1. Cut the hard(er) stems/stalk of the kangkong. Wash and clean the kangkong then set aside.
  2. In a wok sauté garlic and onion then add guinamos or bago-ong alamang. 
  3. Pour in vinegar and bring to a boil.
  4. Add the kangkong leaves and some softer stalks. Boil and simmer until the stalks soften.
  5. Adjust the taste by adding sugar and sili.
  6. Let it simmer for few minutes then remove from heat.
Apan-apan partnered with inihaw na baboy.
Just like adobo, you can opt to have a saucy apan-apan (its a rice magnet though) or have one that it almost dry. Either way, it still an appetizing dish. Namit gid!
Saucy apan-apan





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