Yes people, FRIED kangkong. I rarely eat fried foods but this is an exception. Hehe. I had this as an appetizer today for dinner and dipped it in some vinegar. I’ve never had fried Kankong before but the texture and taste reminded me of seasoned seaweed. YUMMM!!!
Kankong is a known as the “water spinach” and is a very popular vegetable all throughout Southeast Asia.
Today for dinner I made Adobo Kangkong with tofu. I basically cooked the vegetables using a basic Filipino adobo recipe (soy sauce, vinegar, bay leaf, and garlic) and added tofu.
Bibingka is a Filipino rice cake, that is usually eaten as a dessert. There are many different variations of Bibingka but I personally grew up on Casava Binbingka.
Today, I attempted to veganize my mother-in-law’s Bibikgka recipe for the first time. Her recipe calls for eggs, milk, and butter. I basically replaced the eggs with a vegan egg replacer, used soy milk, and vegan butter. I’d have to say, the end product turned out pretty close to the original recipe and my M.I.L thought it was really good!