Sometimes a simple addition of an ingredient can elevate an ordinary dish. This simple kangkong dish gets a bite from the siling labuyo and some tang and spice from the chili garlic sauce. For those who like it, add more siling labuyo to add even more heat to enjoy with your steamed white rice.
Adobong Kangkong with Chili Garlic
Takes 20 minutes
Makes 4 servings
2 tablespoons canola oil
6 to 7 cloves garlic, minced
1 siling labuyo, chopped, or to taste
1 small red onion, sliced
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
1 tablespoon chili garlic sauce
1 bundle kangkong (water spinach), leaves and tender stems only
2 native red tomatoes, cored, quartered
Toasted garlic bits, to garnish
1 Heat oil in a large frying pan over medium-low heat. Once hot, add garlic and cook until edges begin to turn golden. Add siling labuyo and cook until fragrant, 15 seconds.
2 Add soy sauce, vinegar, and water; simmer until reduced to half. Add chili garlic sauce and tomatoes, and simmer again just until hot and tomatoes just begin to soften. Add kangkong stems and cook until just heated through. Add leaves, toss, and turn off the heat. (The residual heat will continue cooking it.)
3 Transfer to a serving plate, top with toasted garlic bits, and serve immediately.
