Kangkong Salad

Kangkong Salad Recipe from the Philippines

Region / culture: Philippines | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Kangkong Salad is a refreshing and nutritious dish that features blanched kangkong (water spinach) as the main ingredient. This salad is popular in Filipino cuisine and is often served as a side dish or appetizer.

History

Kangkong Salad has been a staple in Filipino households for generations. The dish is believed to have originated from the Philippines, where kangkong is a common vegetable found in local markets and gardens. The combination of fresh vegetables and tangy vinegar dressing makes this salad a favorite among many Filipino families.

Ingredients

0.5 kg blanched and well-drained kangkong
4 tomatoes, sliced into rings
2 medium red onions, sliced into rings
4 hard-boiled eggs, sliced into rings
2 medium potatoes, peeled, boiled, and cubed
2 cups vinegar
1 small head of garlic, finely minced
0.5 tsp sugar
0.25 tsp salt
1 tsp freshly ground black pepper

How to prepare

1. In a large wooden or crystal bowl, arrange kangkong.
2. Top with sliced tomatoes, onions, potatoes, and cubed potatoes.
3. In another bowl, combine vinegar, minced garlic, sugar, salt, and black pepper.
4. Serve kangkong with vinegar dressing.

Variations

Add shrimp or grilled chicken for a protein boost.
Substitute vinegar dressing with a citrus-based dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to blanch the kangkong properly to retain its vibrant green color and crisp texture.

- Use fresh and ripe tomatoes for the best flavor and texture.

- Adjust the amount of vinegar, sugar, salt, and pepper in the dressing according to your taste preferences.

- Serve the salad chilled for a refreshing and appetizing dish.

Serving Suggestions

Serve Kangkong Salad as a side dish to grilled or fried fish or meat dishes.

- Pair with steamed rice for a complete meal.

Cooking Techniques

Blanch kangkong in boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop the cooking process.

Ingredient Substitutions

Substitute kangkong with spinach or other leafy greens if unavailable.

- Use white vinegar or apple cider vinegar as a substitute for the vinegar in the dressing.

Make Ahead Tips

Prepare the salad ingredients ahead of time and store them separately in the refrigerator. Mix with the dressing just before serving.

Presentation Ideas

Arrange the salad ingredients in a colorful and appealing manner on a serving platter. - Garnish with chopped spring onions or toasted sesame seeds for added flavor and texture.

Pairing Recommendations

Pair Kangkong Salad with a light and refreshing drink like iced tea or lemonade.

Storage and Reheating Instructions

Store leftover Kangkong Salad in an airtight container in the refrigerator for up to 2 days.

- Do not reheat the salad as the vegetables may become soggy. Serve chilled.

Nutrition Information

Calories per serving

- Approximately 150 calories per serving

Carbohydrates

- Kangkong: 3g per 100g

- Tomatoes: 3.9g per 100g

- Onions: 9.3g per 100g

- Potatoes: 17.5g per 100g

Fats

- Kangkong: 0.2g per 100g

- Tomatoes: 0.2g per 100g

- Onions: 0.1g per 100g

- Potatoes: 0.1g per 100g

Proteins

- Kangkong: 2.4g per 100g

- Tomatoes: 0.9g per 100g

- Onions: 1.1g per 100g

- Potatoes: 2g per 100g

Vitamins and minerals

Kangkong: Rich in vitamins A, C, and K, as well as minerals like iron and calcium.

- Tomatoes: Excellent source of vitamin C and potassium.

- Onions: Contains vitamin C, B6, and folate.

- Potatoes: Good source of vitamin C, potassium, and fiber.

Alergens

This recipe may contain allergens such as eggs and garlic.

Summary

Kangkong Salad is a low-calorie, nutrient-rich dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Kangkong Salad is a simple yet flavorful dish that showcases the freshness of the ingredients. With its tangy vinegar dressing and crisp vegetables, this salad is a delightful addition to any meal. Enjoy the vibrant flavors and nutritional benefits of Kangkong Salad with this easy-to-follow recipe.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was visiting my friend Maria, who had just returned from a trip to the Philippines. She had brought back with her a small cookbook filled with traditional Filipino recipes, and as she flipped through the pages, my eyes landed on a vibrant and colorful dish called Kangkong Salad.

Maria explained to me that kangkong, also known as water spinach, was a popular vegetable in the Philippines and that this salad was a refreshing and healthy dish that was perfect for hot summer days. Intrigued by the unique combination of flavors and textures in the salad, I asked Maria if she could teach me how to make it.

With a smile, Maria agreed and we set to work in her small kitchen, surrounded by the intoxicating scents of garlic, vinegar, and fish sauce. She showed me how to blanch the kangkong in boiling water for just a few seconds to soften it slightly, then plunge it into a bowl of ice water to stop the cooking process and retain its vibrant green color.

Next, we mixed together a simple dressing of vinegar, fish sauce, sugar, and garlic, and tossed it with the blanched kangkong, cherry tomatoes, red onions, and salted eggs. The result was a burst of flavors in every bite - the crispness of the kangkong, the tanginess of the vinegar, the saltiness of the fish sauce, and the creaminess of the salted eggs. It was a dish that was both light and satisfying, and I knew that I had to learn how to make it myself.

Over the years, I have made Kangkong Salad countless times, often tweaking the recipe to suit my own taste. I have added shrimp and calamansi juice for a more tropical twist, and sometimes I have substituted salted eggs with boiled quail eggs for a milder flavor. Each time I make this salad, I am reminded of that summer day in Maria's kitchen, and the joy of discovering a new and delicious recipe that has become a staple in my cooking repertoire.

One of my fondest memories of making Kangkong Salad was during a family gathering at my home. I had prepared a large bowl of the salad to serve alongside grilled meats and rice, and as my relatives dug into the dish, their eyes lit up with delight. They marveled at the unique flavors of the salad, savoring each bite and asking for seconds. It was a moment of pure happiness for me, knowing that I had brought a taste of the Philippines to my own kitchen and shared it with my loved ones.

As I continue to cook and experiment with new recipes, Kangkong Salad remains a constant favorite in my repertoire. It is a dish that never fails to impress, with its bold flavors and vibrant colors that brighten up any meal. Whether I am serving it at a family gathering or simply enjoying it on a quiet evening at home, this salad always brings a smile to my face and a warmth to my heart. And for that, I am grateful to Maria for introducing me to this wonderful recipe that has become a beloved part of my culinary journey.