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Ingredients
- 3 bundles kangkong
- About 250 ml coconut cream
- 40 g onion
- 20 g garlic
- 1 Tbsp bagoong
- 1 Tbsp oyster sauce (optional)
- 1½ Tbsp soy sauce
- 1 Tbsp sugar (optional)
- 1 Tbsp coconut vinegar
- About ½ tsp black pepper
- About ½ tsp chili flakes (optional)
- About 120 ml water
How to Make It
- Pour the coconut cream into a wide pan and cook over low heat, stirring often, until the oil separates and the coconut curds turn lightly golden.
- Push the latik to one side of the pan. Using the coconut oil in the pan, sauté the sliced onion and chopped garlic until fragrant.
- Wash the kangkong thoroughly. Separate the leaves from the stems, then cut the stems into about 2-inch pieces.
- Add the kangkong stems to the pan and sauté briefly. Stir in the bagoong until the stems are evenly coated.
- Pour in the water, then add the oyster sauce, soy sauce, sugar, and chili flakes. Mix well and simmer until the stems begin to soften.
- Add the kangkong leaves and toss everything together. Cover briefly and cook just until the leaves are wilted. Add a small splash of water if you prefer more sauce.
- Pour in the coconut vinegar and let it simmer undisturbed for a few seconds before stirring.
- Season with black pepper. Taste and adjust the seasoning as needed.
- Serve with hot rice and enjoy!
Kubo Tips
- Cook the latik only until lightly golden—it will continue to darken from the residual heat and can burn quickly.
- Add the kangkong leaves last so they stay vibrant and don’t become too soft.