| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 8g | 1g | 45g |
| sugars | fibre | protein | salt |
| 29g | 3g | 8g | 0.6g |
Why I Love Filipino Pineapple Kangkong
There is something inherently rewarding about exploring and experimenting with different cuisines, which has always been a drawing point for me. One such dish that has become a regular on my dinner table is the vibrant and enticing Filipino recipe, Pineapple Kangkong. While my culinary skills are often drenched in the flavors of my hometown’s Atlantic coast, this Asian delicacy’s unique blend of sweet, sour, and savory flavors offers an exciting detour that even my seafood-loving daughters Erin and Samantha, have grown to adore.
Center Stage: Pineapple Kangkong
The simplicity and accessibility of the Pineapple Kangkong ingredients is what initially attracted me to this recipe. Kangkong, or water spinach, is the dominant green, mixed with the tropical sweetness of pineapple slices. And let’s not forget the all-important seasonings, which play a vital role in bringing the dish together, including garlic and onion for an aromatic base, a balance of oyster and soy sauce for depth, and bell peppers for a pop of color.
The Inspiration
As a constant follower of international cuisine, I was introduced to this marvelous recipe by none other than Chef Angelo Comsti, a Filipino culinary genius. His take on traditional Filipino food infused with modern cooking techniques inspired me to venture beyond my comfort zone and try out this delightful dish.
What draws me in each time I prepare Pineapple Kangkong is how it beautifully blends quintessential Filipino flavors similar to popular dishes like Adobong Kangkong and Sinigang. It’s these familiar undertones that make it such a hit at home and at potlucks with friends. It’s a versatile dish, making it a perfect pair with grilled meats or seafood; it brings a sweet and tangy surprise to the palate against the smoky flavors.
So, whether you’re an avid home cook or a culinary adventurer, I invite, and indeed encourage you to try whipping up this Pineapple Kangkong recipe. Delve into the world of Filipino cuisine, one delightful dish at a time!
What You’ll Need
- 2 bunches of kangkong (water spinach), cleaned and stems removed
- 1 large can of pineapple slices (20 oz.), reserve juice
- 2 cloves of garlic, minced
- 1 medium onion, chopped
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 cup of oyster sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of cornstarch
- 1 cup of water
- 1 teaspoon of ground black pepper
- 2 tablespoons of vegetable oil for sautéing
Method
Step One
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, sauté the garlic and onions until they are soft and fragrant.
Step Two
Add in the sliced red and green bell peppers to the skillet and stir fry for a couple of minutes until they are just starting to soften.
Step Three
While your vegetables are cooking, drain the juice from the canned pineapple slices and set it aside. Then add the pineapple slices to the skillet and cook them for a few minutes on each side, until they start to caramelize.
Step Four
Add your kangkong to the skillet along with the oyster sauce, soy sauce, and ground black pepper. If you prefer your kangkong to be more tender, you can cover the skillet and let it simmer for a few minutes. If you prefer it to be more crispy, stir fry it uncovered for a couple of minutes.
Step Five
In a separate bowl, mix the reserved pineapple juice with the cornstarch until it is completely dissolved. Then slowly pour this mixture into the skillet, stirring constantly to incorporate it into the sauce. Continue cooking for a few more minutes until the sauce has thickened to your liking.
Step Six
Remove the skillet from the heat and let it sit for a minute for the flavors to meld together. Then serve your Pineapple Kangkong hot, paired with steamed rice or as a side dish to your main course.
