Adobo Kangkong

Adobo Kangkong
Filipino Adobo differs from the Spanish Adobo (which means “sauce”) the Filipino Adobo is an indigenous cooking process that involves stewing with vinegar. Kangkong is a leafy green vegetable in the morning glory family, also known as water spinach or swamp cabbage. For this recipe, you may substitute spinach for kangkong. Serves 4 to 6 people.


  • 1 tablespoon lemon or lime juice
  • 1/2 tablespoon finely minced garlic
  • 1/2 cup vegetable or corn oil
  • 1/2 tablespoon salt Freshly ground pepper to taste
  • 2 pounds kangkong or spinach
  • 3 tablespoons soy sauce

Cooking Directions

  1. Bring a medium pot of water to boil and salt to taste.Toss kangkong (or spinach) into pot, cover and bring to a boil. Add pepper to taste.
  2. Pour oil into a wok and add garlic. Cook garlic until it turns a golden brown then combine the kangkong, lemon juice, soy sauce and remaining salt.
  3. Separate kangkong leaves and cut stems into 1-inch lengths. Serve hot.

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