Kangkong and Bagoong


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 hard 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.

oggi  – (February 16, 2008 at 2:58 PM)  

that looks yummy. i get kangkong only in the summer, will try this recipe when they become available.

and i also linked your blog to mine under the food category.:)

g_mirage  – (February 17, 2008 at 12:22 AM)  

Thanks Oggi, here, they are imported from thailand that's why they cost more.. =( I'll visit your page soon...happy weekend!

oggi  – (February 20, 2008 at 8:43 AM)  

Hey I tagged you over at my blog, hope you don't mind. I had fun doing it and if you decide to do it, hope you'll enjoy it too. No pressure, though.:-)

g_mirage  – (February 20, 2008 at 9:04 PM)  

Thanks Oggi, I'll do it later...

No Rain  – (February 22, 2008 at 1:53 AM)  

I've never heard of Kangkong. Where do you get it? What does it taste like?
Your food photos always make me hungry!

g_mirage  – (February 22, 2008 at 2:07 AM)  

Hi Aiyana! this legume( I think) looks so much like sweet potato without the fruit and greener. I think they are available at the Asia shops since they grow mostly in Thailand and the Philippines. We also call it water spinach (they grow mainly near where water is plenty). The stalks get crispy when cooked.

Ivy Sterling  – (February 24, 2008 at 7:10 AM)  

hmmm yummy! thats what I had for dinner last night.

g_mirage  – (February 24, 2008 at 9:38 AM)  

Wow, Ivy I'd try to make some again this week, I missed this. Thanks for dropping by.

Joy  – (February 27, 2008 at 2:48 AM)  

i also love chowking's kangkong with chinese bagoong! ahahaha. simple pleasures! hey, g, pareho tayo ng bottled bagoong ngayon sa bahay--kamayan. pinoy na pinoy ka pa rin talaga. :)

gizelle  – (February 28, 2008 at 1:02 PM)  

Hay naku Joy, ok sa amin ni hubby ang mga pasalubong from pinas na bagoong at taba ng talangka!!!

Sheryl  – (May 20, 2009 at 1:34 AM)  

Favorite ko rin ate ung chinese kangkong w/ bagoong ng chowking!! ung Kamayan's chinese bagoong ba lasa rin nung bagoong sa chowking? I wanna try!

Please reply po nalang kau sa email ko: xshiieeex[at]live[dot]com

baka di ko kc maalala etong kinomment ko. :))

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