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.
I always tell my wife, no matter how simple our dinner is, I will post it to my blog. This sounds very familiar to filipino dining tables because its one of the most common fried dish paired with eggplant and accompanied by a mouth-watering bagoong(Philippines anchovies). Believe me, if this menu is on our table, it will be a war of food vs. mankind.(LOL)……………….Did you know that eggplant is a rich source of phenolic compounds – an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection. Eggplant also has a high fiber content which can prevent constipation, hemorrhoids, and colitis.They are also naturally low in calories and has no fat……
Ingredients: good for 3-4 persons
- 500 gms fish (any fish will do)
- 1 pc eggplant sliced
- 2 bunch bok choy ( steamed)
- oil for frying
- 1 small white onions chopped
- 3 red chillies optional
- 2 cloves garlic
- 3 tbsp Philippines anchovies
- 1/2 cup water
- 1 pc tomato quartered
- In a pan, heat oil and fry eggplant, no need to season. set aside
- In the same pan, fry fish until crispy on both side. set aside
- In a small pan, heat a little oil and saute garlic and onions, add in tomatoes and anchovies. simmer for a minute then add water. boil for 2 minutes and its done.
- Enjoy! dip the veggies and fish in the anchovies dipping sauce.