Steamed Kangkong with bagoong(river spinach)
Steamed Kangkong……………..A very simple and healthy way to eat this vegetable. I just want to share you guys how Filipinos enjoy this green leafy vegetable. We usually dip this into a bagoong isda(Philippine anchovies) sauted with onions and tomatoes. You can paired this for fried fish, fried pork or even chicken. The fish on the background is a black snapper, I wish I had a Tilapia (well it looks like tilapia anyway). Believe me, if this dish is on the table, It will be a war of food and my wife(LOL)………………….Did you know that river spinach contains more than a dozen individual flavonoid compounds, which work together as cancer-fighting antioxidants. These elements neutralize free radicals in the body and thus help to prevent cancer. Some studies for women showed less breast cancer cases among those who ate this type spinach on a regular basis. …. Believe it or not? There is nothing wrong eating this kind of spinach!
Ingredients: Serves 2-3 persons
- 1 bunch of kangkong
- 1 medium onions
- 2 tomatoes quartered
- 1/4 cup bagoong isda
- 1/2 cup water
- Oil for frying
- In a frying pan, heat oil and fry fish on both side. set aside
- In a small teflon pan, heat little oil and saute onions and tomatoes until lightly brown, the pour in bagoong isda and water. set aside
- In a sauce pan of boiling water. Blanch or steam kangkong, serve hot with the sauce and fish.
Posted on July 2, 2012, in Appetizers, Mains, Vegetable dishes and tagged bagoong, fried fish with kangkong, river spinach, Steamed Kangkong with bagoong, steamed river spinach, swamp cabbage. Bookmark the permalink. 1 Comment.