Adobong Sitaw at Kangkong with Chicharon
This is a recipe for Adobong Sitaw at Kangkong with Chicharon
Servings: 4 people
- 15 pieces sitaw cut into 2 inch length
- 1 bunch Kangkong leaves separated and stalk cut into small pieces
- ¾ cup chicharon preferably with meat
- 3 tablespoons vinegar
- 4 tablespoons soy sauce
- 6 cloves garlic crushed
- 1 piece onion minced
- 3 tablespoons cooking oil
- 1 cup water
- Salt and ground black pepper to taste
Heat oil in a pan
Sauté garlic and onion until the onion softens and the garlic turn light brown.
Pour soy sauce, vinegar, and water. Let boil.
Add chicharon. Cover the pot. Continue to cook for 10 minutes medium heat.
Add sitaw. Stir and cook for 5 minutes.
Put the kangkong stalks into the pan. Cook for 3 minutes.
Add the kangkong leaves. Stir and cook for 2 minutes.
Season with salt and ground black pepper
Transfer to a serving plate. Serve!
Share and enjoy!
Serving: 4g | Calories: 156kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1123mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 11.9mg | Calcium: 29mg | Iron: 0.8mg