March 5, 2015

Stir-Fry Kangkong with Bagoong Sauce

Mommy cooks this for several times already and I really love the taste. The sweetness and saltiness of bagoong guisado compliments with the fried kangkong.

This simple recipe will cost you not that much but it will definitely satisfy you. This can be easily prepared and served for less than 30 minutes.

Stir-Fry Kangkong with Bagoong Sauce


1 bunch of kangkong, soaked in salt water for 5 minutes then drain
4 cloves garlic
1 medium-sized onion, minced
2 tbsp Bagoong Guisado (Shrimp paste)
1 tbsp Oil for frying
1 tbsp cornstarch dissolved in 1tbsp water
Tokwa, fried (optional)

Cooking Directions:
1. Heat the pan with oil.
2. Stir-fry kangkong until cooked.
3. Set aside.
4. In the same pan, sauté onion and garlic.
5. Add bagoong or shrimp paste.
6. Add ¼ cup water and simmer for 2-3 minutes.
7. Add cornstarch mixture and continue simmer until thickens.

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