Adobong Kangkong (Water Spinach) with Shrimps and Fried Tofu

Adobong Kangkong or Water Spinach is an easy, budget friendly, yet healthy dish. This is the vegetable version of the traditional pork or chicken adobo. It can be cooked as plain kangkong or can be cooked with pork and shrimps for more flavor. In this version of Adobong Kangkong, I used shrimps and fried tofu. Dried shrimps, or hibe, can also be used. I just remembered, my Mother usually put dried shrimps whenever she cooked this dish. I also used shrimp broth to simmer the vegetable instead of water and extra garlic to enhance more flavor and make it more tasteful.

Ingredients:

• 1 bunch Kangkong / Water Spinach (cut into 3 inch length and washed thoroughly)
• 1/2 lb. Shrimps (shelled, set aside shells for shrimp broth)
• 1 pkg. Fried Tofu (cubed)
• 6-8 cloves Garlic (minced)
• 1 medium size Onion (sliced)
• 1/4 cup Soy Sauce
• 1/8 cup Vinegar
• 2 tbsp. Canola or Olive Oil
• 1/2 cup Shrimps Broth
• Salt and Pepper to taste
  

Let's Cook!

1. In medium heat, heat a cooking pot and add cooking oil
2. Saute garlic followed by onion. Saute until translucent.
3. Pour shrimp broth, soy sauce and vinegar. Let it boil.
4. Add shrimps followed by kangkong stalks and cook for 2-3 minutes.
   
5. Season with salt and pepper to taste.
6. Mix well to blend all the seasoning and ingredients thoroughly.
7. Remove from heat immediately to avoid over cooking of the vegetable. 
8. Place in a serving plate and serve with steamed rice.
9. Share and enjoy!