Apan-apan is an Ilonggo dish from the Western Visayas region of the Philippines. It is also known as adobong kangkong, and it is a type of adobo. Apan-apan is made by stewing water spinach(kangkong) in vinegar, usually coconut palm vinegar(sukang tuba) or similar palm vinegar. Basic seasoning ingredients are also added.
Apan-apan is typically served with rice.
ingredients
- garlic
- shallot or onion
- common mushroom (optional)
- palm vinegar or other vinegar
- salt
- pepper
- water spinach
method
- saute garlic, shallot until lightly browned
- add mushroom
- add pepper, salt, vinegar
- add water spinach
- simmer until cooked
- serve