• Description

Vernacular Names: kangkong, tangkong

Parts utilized as vegetable and availability: leaves, vine, shoots, petiole

Habitat: garden, farm, homegarden, ricefields, mountain, river

Availability: all year round, wet season

Dishes:adobo, sinigang, linapuhan, cooked with fish, cooked with pork, sinigang, apan apan (with shrimp paste), tinola, cooked with mungbean, fish soup, laswa

Adobong Tangkong

Ingredients

Tangkong
Kamatis
Pinakas (Dried fish)
Asin (salt)

Procedure

1 . Heat a cooking pot and pour-in the cooking oil.
2 . When the oil is hot enough, put-in the garlic then brown.
3 . Add the Kangkong and cook for 1 to 2 minutes.
4 . Pour the soy sauce and water in the cooking pot and let boil.
5 . Add tomato, Sprinkle salt and pinakas (dried fish) then stir.
6 . Transfer to a serving plate then serve.

Apan Apan

(Stir-fried Kangkong Leaves)
Brgy. Dusacan, Leon, Iloilo

Ingredients

• 3 cups tangkong leaves (Ipomoea aquatic)
• 1 small shallot or sibuyas, chopped
• 3 cloves garlic or bawang, crushed
• Salt or 2 tbsp fish paste or bagoong
• Cooking oil

Procedure

1. Sautee shallots and garlic.
2. Add tangkong leaves.
3. Add salt or fish paste to taste.