Chowking Kangkong with Bagoong Recipe
Chowking Kangkong with Bagoong Recipe
A delectable, simple, and quick-to-prepare meal that will satisfy your hunger while also saving you money because it is both budget-friendly and nutritious!
Blanch the kangkong leaves and stalks, drizzle with sesame oil, and sprinkle with salt for this easy Kangkong recipe. On the side This is frequently served with fried rice and eggs for breakfast this is a super perfect dish combination!
HOW TO COOK KANGKONG WITH BAGOONG RECIPE
Prepare all the needed ingredients and then separate the kangkong leaves and stem boil some water and add salt unto it and then add the kangkong leaves and blanch it for 30 seconds then soak it to ice water and then add the Kangkong Stalk and blanch it for 40 seconds and then soak into iced water. Then assemble the cooked kangkong into a bowl or plate and then sprinkle some salt and put some sesame sauce and add bagoong on the side.
what other dips can you recommend except from bagoong?
We recommend raw tomatoes and onion, partner with your favorite kangkong, it also best if you eat it in the morning, with your family with some corned beef and fried rice.
What can we use if we sesame oil is not available?
If sesame oil is not available and if you don’t have a budget for it it is fine, sesame oil is just added to add enhanced the flavor, but if you don’t have one it is absolutely fine.
Tips on Cooking this Kangkong with Bagoong
- Use fresh kangkong – This is very important. Do not buy wilted or old kangkong. Fresh kangkong has better texture and taste.
- Clean it properly as we will just cook this quickly
- Use ice cold water to stop cooking – Use ice cold water immediately after blanching to stop the cooking process and preserve the bright green color.
- Cook for the right time – only 30 seconds for the leaves and 40 seconds for the stalk. Timing is crucial for perfect texture.
- Toss with sesame oil – Toss the cooked kangkong with sesame oil for enhanced flavor and aroma.
Alternative Ingredients
- You can skip the baking soda in the water if you don’t have it.
- Sesame oil is the key ingredient that brings its own unique flavor to the dish. You can skip it, but if you use other oils, they won’t provide the same taste and the dish will lack flavor.
- You can buy canned bagoong like Barrio Fiesta if you don’t want to make your own.
How Not to Fail
Don’t overcook the kangkong – Cook leaves for only 30 seconds. Overcooked kangkong becomes mushy and loses its crunch.
Use cold water to stop the cooking process – After blanching, immediately soak the kangkong in ice cold water to stop the cooking process and lock in the fresh taste.
Don’t use too much oil – Don’t use too much sesame oil so the dish doesn’t become overly oily or have an overwhelming sesame oil flavor. A little goes a long way with sesame oil.
Level: Easy
Yield: 4 serving
Cooking time: 20 minutes
We have more tasty recipe like Ginataang Kalabasa at Sitaw Recipe and Sinigang na Bangus
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Kangkong with Bagoong Recipe - Filipino Food Recipe
Ingredients
- 1-2 Bunch Kangkong
- 1/2 tsp Baking Soda
- 1 tbsp Salt
- 1- 1.5 liters Water
- Iced Water
- Sesame Oil (optional)
Instructions
- Prepare all the needed ingredients.
- Separate the kangkong leaves and stem.
- Boil some water and add salt unto it.
- Add the kangkong leaves and blanch it for 30 seconds
- Soak it to ice water
- Add the Kangkong Stalk
- Banch it for 40 seconds, then add then soak it to ice water
- Assemble the cook kangkong into a bowl or plate
- Sprinkle some salt and put some sesame sauce.
- Add bagoong on the side.