"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, June 25, 2011

Spicy Stir-Fry Kangkong with Bagoong

This is a very simple budget-light meal. But since it's loaded with chilis, I bet you'd want some rice with it.
But if you're not so fond of chilis, you may lessen it. I stir-fried the vegetables with sesame oil, which adds a nice flavor and aroma. 

Spicy Stir-Fry Kangkong with Bagoong




Ingredients:

Kangkong
2 tbsp sesame oil
2 tsp bagoong (shrimp paste) ~ i used the sweet chili flavored bagoong
3 cloves garlic, minced
1 onion, chopped
2 ripe tomatoes, chopped
2 siling haba (green finger chilis), chopped
1 red siling labuyo or bird's eye chili, crushed  (optional)
2 tbsp water

Procedure:

  • Cut and wash kangkong leaves.  Then put in a bowl of cold water.
  • In a skillet, heat olive oil. Sauté onions, garlic and tomatoes. 
  • Add the bagoong, siling haba and 2 tbsp water. Cook for 2 minutes.
  • Drain the kangkong leaves.
  • Add kangkong to the sauteed mix. Stir. Cover and simmer for 3 minutes.
  • Garnish with red siling labuyo, if preferred.
  • Serve with rice. Enjoy!

8 comments:

Amy said...

Thank you for following my blog and leaving a sweet comment. Of course I will follow back. You have a lovely site with unique recipes. I went to a few Filipino restaurants before and I love the food. I'm sure I can try out your recipe and enjoy those flavors that I like. :) Take care.

Amy
http://utry.it

cheerful said...

interesting way of making one dish great, it looks so delicious...love to try this one! but i hope its not too spic! thanks for sharing your recipe and wishing you a great weekend!

PINOY KITCHENETTE said...

thanks Amy and cheerful!
Have a great weekend!

ping said...

Hey ... we call it kangkong here too! And we also stir fry it in a very similar way in our nyonya households. I can just eat this with fluffy white rice and nothing else as a meal. Yum!

PINOY KITCHENETTE said...

Hi Ping! Thanks for dropping by..
I guess Asians have these in common, spicy food and steaming white rice (never mind the carbo load). Hahaha!
Have a great weekend!

The Striving Chef said...

Looks so delish! I specifically love bagoong that's why I might try this dish soon! :)

Now Serving said...

that looks so amazingly yummy! Do drop by my blog :) cheers, priya

PINOY KITCHENETTE said...

Thanks Priya!

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