[Recipe] Ginisang Kangkong in Oyster Sauce with Crispy Sweet and Spicy Dilis

Ginisang Kangkong with Crispy Sweet Dilis. Photo by Jep via Flickr

Ginisang kangkong is an inexpensive, simple, and yet satisfying side dish that can be prepared quickly. "Gisa" simply means to sauté and doesn't tell you much about what goes into the dish; hence, it is usually followed by a more descriptive name that tells you the details. I am the first to admit that the recipe below is not very typical and is, in fact, a cross between apan-apan (which is the Ilonggo version of this dish), kangkong cooked in oyster sauce, and adobong kangkong (which is commonly just straight-up vinegar and soy sauce only). 

The additional protein is typical for Filipino cuisine. Unless otherwise specifically instructed, vegetable dishes will usually have some sort of meat in them as "pansahog." 

During my childhood, my mother ensured that there was always more than one viand on the dining table to provide variety. It did not have to be anything fancy; even a simple vegetable side dish or a simple soup sufficed. I must admit that I did not particularly enjoy most vegetable dishes as a child. However, I began to appreciate them when I started cooking for myself, around the same time I began living independently during college. I am definitely much more adventurous now.

Ingredients: 

For the ginisang kangkong (sauteed water spinach): 

Kangkong (water spinach) - 2 big bunches (leaves and tender stalks)

Bagoong (sauteed fermented shrimp paste) - 2 Tablespoons

Oyster Sauce - 1 x 150 grams pack 

Red Onion, medium - 1 pc. diced 

Garlic - 3 cloves, minced

Crispy garlic (for garnish) - 2 Tablespoons

For the crispy dilis (dried anchovies) garnish:

Dilis (dried deboned anchovies) - 200 g pack 

Banana Ketchup - 1/4 cup

Brown Sugar - 1 Tablespoon

Sweet Paprika - 2 teaspoon

Chili Flakes - 1 teaspoon (adjust to taste)

Black Peppercorn, ground - 2 teaspoons

Sinamak (Visayan spiced vinegar) - 1 Tablespoon

 

Directions: 

Ginisang Kangkong: 

Prepare the kangkong by thoroughly washing the stem and leaves. Remove tough stalks and only leave the younger stalks. Cut the stalks into roughly 3-inch segments.

In a large wok, sauté the diced onion and minced garlic at medium heat until caramelized. Add the bagoong and continue sauteing until fragrant (fragrant is a subjective term; I mean you continue until your kitchen smells like sauteed shrimp paste).  

First, add the prepared kangkong stalks and cook until tender, stirring occasionally. Next, add the leaves and the oyster sauce. Reduce the heat to low and simmer for a few more minutes.

Sprinkle the crunchy fried garlic bits and mix it in before turning off the heat. 

Crispy Dilis:

Prepare the sauce by combining the banana ketchup, sinamak, brown sugar, chili flakes, sweet paprika, and ground black pepper.

Deep fry the dilis until crunchy. Be careful not to overcook this as it will turn bitter. 

Once the dilis are cooked, toss them with the sauce in a bowl. 

Garnish the sauteed kangkong with this and serve immediately.

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