Easiest Way to Prepare Quick Bang Bang (Apan Apan) (adobong Kangkong)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, How to Prepare Favorite Bang Bang (Apan Apan) (adobong Kangkong). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bang Bang (Apan Apan) (adobong Kangkong), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bang Bang (Apan Apan) (adobong Kangkong) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bang Bang (Apan Apan) (adobong Kangkong) is 2-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bang Bang (Apan Apan) (adobong Kangkong) estimated approx 23 minutes.

To get started with this recipe, we have to first prepare a few components. You can cook Bang Bang (Apan Apan) (adobong Kangkong) using 5 ingredients and 1 steps. Here is how you can achieve that.

Apan – apan can be considered as a version of Adobong kangkong. This yummy concoction (which I really enjoyed) is an Ilonggo dish.

Ingredients and spices that need to be Get to make Bang Bang (Apan Apan) (adobong Kangkong):

1. Leaves from 1 large bunch of kangkong water spinach ¼ lb
2. 3 cloves Garlic, finely chopped
3. 1 Medium sized Onion, sliced
4. 1 teaspoons Guinamos (Shrimp paste) or Bago-ong Alamang
5. 1/2 cup vinegar 1/2 tablespoon sugar Cooking Oil Green pepper

Steps to make to make Bang Bang (Apan Apan) (adobong Kangkong)

1. Wash and clean the Kangkong Remove the leaves of kangkong then cut stems to 2 inches long. Set aside. In a fry or sauce Pan sauté garlic and onion. Add the Kangkong and Guinamos or bagoong alamang, and vinegar stir well then bring to a boil until the stems are cooked. Add the sugar and green hot pepper, you can add more Vinegar if you prefer more sour taste. Let it simmer for few minutes. Serve hot with garlic rice

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