I love Garlicky Kangkong with lots of toasted garlic on top and bagoong on the side. A nice vegetable side dish to any fried fish on the table. This is so yummy!

Garlicky Kangkong

^{Yield: 4 servings}

INGREDIENTS:

• 1 bundle of Kangkong (300g)
• 10 cloves garlic, minced (1 head) 
• 1 small onion, chopped 
• 2 Tablespoons of Oyster Sauce
• 1 Tablespoon of Fish Sauce, to taste
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds 

INSTRUCTIONS:

1. Clean the kangkong by soaking it in a bowl of water and vinegar. Trim the stems’ rough ends, detach the leaves, and chop the stems into pieces that are approximately 2 inches long. Set aside.
2. In a pan, heat oil over lowest heat possible and slow fry 1/2 of the minced garlic until light brown. Be careful not to burn it. Remove the garlic from the pan and set aside for garnish. 
3. Use the remaining oil, fry the remaining half of the garlic and add onions. Saute for about 1 minute or until soft and fragrant. 
4. Add in the Kangkong stems and cook for around 3 minutes or until tender, Add in the oyster sauce and mix well. 
5. Mix in the kangkong leaves and cook for around 1 minute or until wilted. Season with patis to taste. 
6. Sprinkle with toasted garlic on top and toasted sesame seeds upon serving. 

(Recipe Version 2)

Garlicky Kangkong

^{Makes 4 servings}

INGREDIENTS:

• 1 bunch of kangkong
• 2 heads garlic, set aside some toasted garlic for garnish
• 2 tablespoons soy sauce
• salt and pepper to taste
• Cooking oil

INSTRUCTIONS:

1. Fry minced garlic in oil over low heat, until golden brown. Be careful not to burn it, just use low heat and slowly fry it.
2. Reserve half of this toasted garlic for garnish. Set it aside in a small saucer.
3. Add the kangkong, soy sauce, salt and pepper then give it a good stir until done.
4. Upon serving, garnish kangkong with toasted garlic on top.
5. Serve and enjoy !

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