Sauted Kangkong (Swamp cabbage)
IJsselstein, Thursday, 2 January 2003 00:31:57
Ingredients
1 1/2 cup | | Kangkong or Swamp cabbage |
|
4 teaspoon | | Cooking oil |
|
2 teaspoon | | Garlic, minced |
|
2 tablespoon | | Bagoong alamang or | |
1/2 cup | | Shelled shrimp |
|
1/4 cup | | Pork, sliced thinly |
|
1/2 cup | | Kangkong broth |
|
1 tablespoon | | Suka(Vinegar) |
|
1/4 cup | | Tomatoes |
|
Salt and pepper to taste | |
|
Preparation
- Wash the kangkong very well. Slice into 1.5 inch long and cook them in boiling water until kangkong is crisp-tender. Set aside kangkong and the broth.
- In frying pan, saute the garlic until brown. Add the bagoong or shelled shrimp and pork. When cooked, add kangkong broth and then bring to boil.
- When the mixture boils, add vinegar and cook for 2 minutes. Add kangkong and cover pot for 60 seconds. Season with salt and pepper. Garnish with tomato wedges.
Enjoy!
Rodelyn