KITCHEN MISADVENTURE SERIES - GARLIC KANGKONG

Here’s a new twist to the classic kangkong favorite…usually when we have fried fish dishes we pair it up with steamed kangkong or kamote tops, whichever is available, and have as our sawsawan some bagoong and/or toyo with calamansi --- yummy! But last week, the boss treated us out to a Chinese buffet restaurant somewhere in the Timog or Quezon Avenue area (I forgot na e!) but all that I remember was that it was located within Aberdeen Court. Their food was OK and quite affordable pa but what really got my attention was the kangkong dish that was smothered in garlic and cooked briefly in oil (can be olive if you have it) and I vowed to try and replicate the dish at home. And I did! And the family loved it! I just sautéed lots of garlic in oil then I added the kangkong (that was already previously blanched in boiling water) then when the leaves have wilted, served immediately and add more fried garlic bits as garnish! It tastes really good…and healthy too!