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Adobong Kangkong From Grandma’s Kitchen
These dishes are light years more delectable than the one we eat at the Filipino restaurants in L.A. But since we cannot go home very often, here is the recipe that will bring us nearer to grandma’s kitchen. Adobong kangkong estimated cooking time: 25 minutes Ingredients: 1 big bowl of kangkong (river spinach) 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4 cup soy sauce 5 cloves of garlic, minced 1 onion, diced 2 laurel leaves (bay leaves) 1/2 teaspoon of monosodium glutamate (MSG) 1 cup pork stock (broth) or bouillon pork cube dissolved in water Salt and pepper to taste Cooking Instructions: Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Serve hot with rice. Cooking Note: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable. Article Directory: http://www.articledashboard.com |
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