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Adobong kangkong

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Adobong kangkong is a dish made up of kangkong leaves or water spinach. It’s also known as swamp cabbage.

Adobo is an authentic Filipino recipe; the ingredients are easy to find and aren’t expensive. In fact, kangkong used to be referred to as a poor man’s vegetable in the Philippines. That’s because they’re inexpensive and easily grown in swamplands.

Adobong-Kangkong-Recipe

Unlike spinach, the leaves are quite fragile and easily bruised, so it’s best not to serve it as a salad. The stalks are hollow and edible as well.

In the Philippines, water spinach grows easily in watery places, so you’ll always see these on the market.

Adobong kangkong is cheap but very delicious; it can be an appetizer or/and can be your main dish as well! It’s excellent served with hot white rice.

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Origin of adobong kangkong

There’s no specific documented history of the dish as such, except that adobong kangkong is a dish that staunchly finds its origins in the Philipines. That’s due to the fact that it borrows its recipe from the traditional variant of adobo, using soy sauce and vinegar as primary ingredients.

Apart from the Philipines, the dish is also commonly eaten in other parts of Southeast Asia, including Vietnam, China, and Thailand. However, each country has its own version of it.

Plus, the name of kangkong also varies from place to place. Chinese cabbage, Chinese watercress, Chinese convolvulus, water spinach, and water morning glory are a few among them.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.