Stir-fried Kangkong with Chicharon
300 grams morning glory (kangkong),
stems and leaves separated
5 teaspoons oil
2 teaspoons bottled minced garlic
2 tablespoons shrimp paste (bagoong)
4 teaspoons vinegar
2 teaspoons water
2 pieces pork crackling (chicharon),
chopped coarsely
stems and leaves separated
5 teaspoons oil
2 teaspoons bottled minced garlic
2 tablespoons shrimp paste (bagoong)
4 teaspoons vinegar
2 teaspoons water
2 pieces pork crackling (chicharon),
chopped coarsely
Cooking Instructions:
1 Sauté minced garlic in oil until fragrant then stir-fry bagoong.
2 Add kangkong stems and cook until bright green in color. Add kangkong leaves and cook until wilted.
3 Immediately pour vinegar and water into the pan. When mixture boils, transfer to a plate and top with chicharon pieces.
2 Add kangkong stems and cook until bright green in color. Add kangkong leaves and cook until wilted.
3 Immediately pour vinegar and water into the pan. When mixture boils, transfer to a plate and top with chicharon pieces.
source: yummy.ph
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