Water Spinach In Fish Sauce

Ingredients

• 3 cups Fresh Kangkong (water spinach); stems trimmed, sliced in 2-inch length; or use fresh baby spinach
• 2 Tablespoons Bagoong Monamon (salted anchovies); also known as bagoong balayan or bagoong dilis
• 2 Tablespoons white vinegar
• ½ cup water
• 1 whole onion, chopped
• ¼ teaspoon ground black pepper

For serving: Sinangag – Garlic Rice

• 2 Tablespoons vegetable oil
• 2 cloves garlic, peeled, minced
• 3 cups cooked white rice; at least 1-day old, must be refrigerated
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

To cook Dinengdeng

1. Wash and drain the kangkong. Set aside.In the large skillet or wok, over medium-high heat, pour the water, vinegar, and Monamon. Allow about 2 minutes to simmer.Add the onions, and kangkong. Mix well with the liquid sauce.
2. As soon as you drop the vegetables, turn off the stove. Let the kangkong cook in the residual heat for about 3 minutes. Season with black pepper.Remove the vegetables at once, no later than 5 minutes. You do not want to overcook the vegetables.Arrange kangkong in a platter. Pour the liquids from the skillet over the vegetables. Serve warm with sinangag – garlic rice.

To cook sinangag – garlic rice:

1. In the same skillet or wok, over medium-high heat, add the oil.When oil is hot in about 2 minutes, saute the garlic.Add the cooked rice. Season with salt and pepper. Incorporate all the ingredients well, so that the garlic flavor is evenly distributed. Continue cooking for 2 minutes more.Serve warm with the Dinengdeng.