Adobong Kangkong with Talong
Adobong Kangkong with Talong is a familiar dish to many Filipinos. The word ‘adobo’ evokes the combination of a vinegar, soy sauce stew lavished with a lot of garlic and black pepper. This dish is an adobo-inspired vegetarian version. The main ingredients were long, shiny Asian eggplants and a lot of fresh spinach. A quick saute was all that was needed to make this adobo-like veggie dish. This is an Asian in America recipe by Elizabeth Ann Quirino.
Servings: 2 people
Equipment
- large skillet or wok
Ingredients
- 4 Tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 whole medium-sized onion, sliced
- 1/2 cup Heinz cider vinegar, or use white vinegar
- 1/4 cup soy sauce
- 1/2 cup vegetable broth, or water
- 1/2 teaspoon black peppercorns
- 1 piece bay leaf
- 2 to 3 whole Asian eggplants sliced, about 2 cups (from Asian markets, or use aubergines)
- 3 cups kangkong (water spinach), sliced in 2-inch length, washed, stems trimmed (from Asian markets or use regular fresh baby spinach)
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper powder
- for serving : steamed white jasmine rice
Instructions
- In a large skillet, over medium high heat, add the cooking oil. Saute the garlic and onions for 1 minute till softened.
- In a separate small bowl, mix the soy sauce, vinegar, broth, bay leaf, black peppercorns. Blend well and add into the skillet with the sautéed garlic and onions. Let the adobo liquid simmer over low heat for about 5 minutes .
- Add the sliced eggplants to the adobo saute. Continue cooking eggplants till they are cooked for about 8 minutes. Add the spinach and stir into the rest of the ingredients. When the spinach cooks in 1 minute and the leaves start to look wilted, turn off the heat. Season with black pepper powder and a pinch of salt. Serve warm with steamed jasmine white rice.
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