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This ensaladang kangkong recipe is very easy to make and goes well with fried or grilled meat, particularly fish. Ensalada in English is salad. Kangkong is known in English as water spinach, river spinach, water morning glory and water convolvulus. In Southeast Asia, kangkong is known as Chinese spinach, Chinese watercress, Chinese convolvulus, and swamp cabbage. Kangkong is usually available at Asian markets. In case you cannot find kangkong in your neck of the woods, suitable substitutes are either kale or spinach leaves. A key ingredient that makes this salad very tasty is bagoong. Bagoong is a Philippine condiment made from fish or tiny shrimps (krill) that are salted and fermented for several weeks. In general, bagoong made from shrimps produce a firmer and more colorful paste. Bagoong made from fish is in liquid form and is darker. For this recipe, the preferred bagoong is of the shrimp paste variety. Amazon carries a wide variety of bagoong from the Philippines.
- 1 bunch kangkong blanched and drained
- 4 pcs medium tomatoes sliced
- 1 pc medium onion chopped
- 4-5 tbsp shrimp bagoong sautéed
Put everything in a bowl and toss until completely mixed.
Serve with fried or grilled fish and steamed rice.