If you have not yet been to Iloilo, then you are missing out on a lot. Ilonggos are well known for their amazing cuisine and good cooking. If you want to have a taste of what Iloilo has to offer you, then you can try one of their simplest yet delicious dish in your home.
Apan-apan is a dish that has originated form Iloilo. If you wish to know what it tastes like, this closely resembles the adobong kangkong which is a popular vegetable dish in the Tagalog region. However, this dish is made much more flavorful than adobong kangkong because of the addition of ginamos or what we call bagoong alamang in Tagalog.
Apan-apan Cooking Ingredients:
* 1 bunch of kangkong or river spinach
* ½ cup of vinegar
* ¼ kilo of pork
* 3 cloves of garlic, chopped finely
* a medium sized onion, sliced thinly
* ½ tablespoon of sugar
* 1 teaspoon of ginamos (shrimp paste) or bagoong alamang
* 1 cup of pork stock or broth
* green hot pepper, thinly sliced
* cooking oil
How To Cook Apan-Apan:
1.) Thoroughly wash and clean your kangkong leaves. Make sure that it is free from dirt and dust.
2.) Remove any kangkong leaves that are not viable for cooking (i.e. leaves with too many holes).
3.) Remove the viable Kangkong leaves from the stems. Cut stems into about 2 inches long. Set aside the stems.
4.) Place pan over medium heat then pour adequate amount of cooking oil.
5.) Allow the oil to heat first. Once heated, place in the chopped garlic and onions then sauté.
6.) Once the garlic becomes a bit brown (nor burnt) and the onions have become translucent, Add in the pork slices and continue cooking until the meat turns brown.
7.) Add your pork stock and a pinch of salt. Bring to a boil.
8.) Add in the kangkong and bagoong alamang or Ginamos (whichever ingredient you have on hand). Pour vinegar. Allow to simmer and avoid stirring for five minutes.
9.) Bring the mixture to a boil and allow the stems to be cooked well.
10.) Add in the sugar as well as the green hot pepper.
11.) Taste the mixture to see if it already suits your taste. If the sour taste is not yet enough for you, you can always add more vinegar.
12.) Allow it to simmer for a few minutes.
13.) Serve hot with rice.
If you are not a fan of kangkong, you can try doing this recipe with other vegetables that you prefer. You can make use of eggplant, cabbage, string beans and many more. Basically, all the other vegetables can be used.This dish is best served with garlic rice. When you prepare this dish, it is recommended that you have more rice. Surely, you will be asking for more!
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