Inspired by Chowking =D
Back in the Philippines, I would buy kangkong (water convolvulus) from Cherry foodarama (congressional av) for 9pesos a bundle. But when a younger child in Cavite, we would pick them up freely from our neighbors!
Anyway, Chowking’s Kangkong with Bagoong is a favorite of both hubby and I. (I remember back then it costs 20Php per plate.) We would eat this dish often when we’re out so cooking it at home became inevitable especially on days we are too lazy to go out of the house.
This isn’t exactly the Chowking recipe but a spinoff…Chowking do not serve theirs with tomatoes.
a bundle of Kangkong (cut up, remove håard stalks and damaged leaves)
2 cloves minced garlic
1 small chopped onion
1 medium cubed tomato
1. Heat oil in pan. Saute garlic and onions, do not brown the garlic. Drop the tomatoes and stir.
2. Throw in the well-cleaned kangkong leaves and stalks then cover. Stir twice-thrice, turn off stove, and serve while crispy. Goes very well with Bagoong (shrimp paste) and rice.
With Kamayan’s Chinese Bagoong.