Greetings!
When it comes to green leafy vegetables, Kangkong (water spinach) is probably the most abundant in my hometown. You can see them almost everywhere and grow on their own when rain is frequent but they die in the summer where there is no rain and come to life again when the rainy season comes (a cycle that I observed when I was still young), a cycle that is a blessing.
I said old memories in the title because whenever I see and cook a dish with Kangkong (water spinach) a vivid memory of my childhood is always coming back.
That memory is bitter-sweet, sweet because Kangkong (water spinach) brings food to our table and my family will happily share it together during lunch or dinner (my father and my eldest sister always cook this kind of dish for lunch or dinner back in the day). Bitter because it brings our memories of hardships three decades ago. Can you imagine having no viand for days but Kangkong? Those memories are always a tearjerker for me.
Fast forward today, I realized that those memories only made me stronger and made me not be picky about food, also those hardships made me a vegetable lover person.
Back at "Adobong Kangkong na may Tokwa". This dish originated from only Adobong Kangkong (no Tokwa added) because my family cannot afford to buy Tokwa back then.
As time passes by this dish has become very versatile because you can add tofu, pork, chicken, sausage, luncheon meat, fried fish, dried shrimp to it.
Of all the ingredients that you can add to Adobong Kangkong, Tofu has become one of the most popular being added to it. With Tofu, you can add some texture to Adobong Kangkong by frying it.
So, today, the variant that I am going to cook is "Adobong Kangkong na may Tokwa". By the way, most of the time, cooking this dish needs one of the main ingredients to be soy sauce. But this time, I am going to replace soy sauce with oyster (you can also combine soy sauce with oyster sauce).
How about you? Is there a dish that holds a lot of old memories of your childhood?
Without further ado, here's how I cook this very simple, memorable, and delicious dish...
- Water Spinach
- Tofu
- Oyster Sauce
- Salt
- Garlic
- Onion
- Cooking Oil
Wash and slice the tofu into cubes
Peel and slice the onion
Peel and slice the garlic
Peel and slice the ginger
Prepare the oyster sauce
Prepare the water spinach
1. Fry all the tofu until golden brown
2. When all the tofu are fried set them aside
3. Sautee the garlic, onion, and ginger with cooking oil
4. Add the water spinach and the oyster sauce, then add some water (the less water the better), add some salt and let it boil
5. When the water spinach is cooked it is now done
6. When the water spinach is about to be cooked add all the fried tofu, turn off the flame and it is done
I am a Computer Engineer, blogger, farmer, father, and husband. I love countryside living, nature, farming (rice/vegetables), and has two decades of experience as an I.T. professional
