Skip to main content

Garlic Kangkong with Dilis



The fried dried "anchovies" were just last minute addition to this simple recipe but it added taste and texture dimension to a well loved Pinoyside dish.



Now,who doesn't know about Kang Kong and the 1001 ways of cooking it. From Pinoy soup dish like Pork Sinigang to the Ilonggo classic, Apan-apan, kangkong is one of the many basic green and leafy vegetables found in Filipino cuisine.

You can make an appetizer salad or just steam it with a matching dip, it is also a great partner for grilled or fried fish or meat. 



And Garlic Kangkong is one of the simplest recipes that can be made out of a bunch or two plus it can be tweaked in so many ways.


INGREDIENTS
  • Kangkong, around 2 "bunch" washed and cleaned (used the leafy part and the upper stems only)
  • 1 head garlic, minced
  • 1 cup dried dilis, adjustable
  • Oil, for frying
  • Seasoning like salt, pepper, garlic powder, instant seasoning powder - optional, adjustable
  • Flavorings like soy sauce, oyster sauce, vinegar,etc - optional, adjustable

HOW TO COOK GARLIC KANGKONG
  1. Fry dilis until cooked then set aside.
  2. Adjust heat to medium, then saute garlic then add kangkong leaves.
  3. Toss and cover with oil and garlic then cover with lid for about 2 minutes.
  4. Add seasoning and flavoring. Adjust according to taste.
  5. Serve topped with fried dilis. Or you may mix the dilis while cooking the kangkong.



As I've said, there are so many ways of cooking Garlic Kangkong. One may also top it with fried brown garlic. I sometimes use butter or margarine instead of oil for kangkong.




You may also add onions for a full sauteed flavor. Give it a kick and add some chilli ppeppers or hot sauce. One may also use kamote tops and may also add other veggies like okra. Enjoy!
Make it SPICY 🌶 too


Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...