Meet another family favorite: Adobong Kangkong.

Ingredients:

Kangkong leaves and stalks, garlic, vinegar, soy sauce, sugar

Among all local vegetables, I think, kangkong is on top of my list. It’s green. It’s leafy. It’s CHEAP.
When I was a lot younger, I used to eat its leaves alone. Eating two or three of its leaves was already a big accomplishment back then. However, as I grew up, my love for kangkong also developed. Right now, I feel very happy everytime kangkong is served to us at home. I eat a lot of it too. It makes me happy ‘cause I know that it’s a good source of fiber and fiber aids in good digestion. But we have to be careful in eating kangkong these days, especially when you buy it outside. We can’t be sure of its source, so, we have to clean it very well before cooking. If we buy it outside, however, we can’t be certain that the cook did clean it well. So, be extra careful.