The Bicolano cuisine is known for their love of coconut milk and hot chili peppers. However, not everyone enjoys the spiciness, which is why Millie’s Ginataang Kangkong or Coconut Stewed Water Spinach is a great alternative. This dish showcases the richness of coconut milk without the heat and features the nutritious water spinach for added health benefits. The recipe is an authentic representation of the regional cuisine and a delicious addition to any meal. Thank you, Millie, for sharing this recipe with us!

Millie’s Ginataang Kangkong or Coconut Stewed Water Spinach is a great example of how to use coconut milk in a dish that is not necessarily spicy. The creamy and savory taste of the coconut milk perfectly complements the natural flavor of the water spinach, making it a delicious and healthy dish that you can enjoy anytime.

Not only is this dish flavorful and nutritious, it is also easy to prepare. With only a few simple ingredients and straightforward cooking instructions, you can have a tasty and satisfying meal in no time. Whether you’re a fan of Bicolano cuisine or just looking for a new and exciting way to incorporate coconut milk into your cooking, Millie’s Ginataang Kangkong is definitely worth a try.

Ingredients: 4-6 servings

1 bundle of water spinach(kangkong) leaves
2 tbsp. of shrimp paste(bagoong alamang), salt reduced
1-2 boneless chicken breast, cut in small cubes
2 cloves of minced garlic
1/2 medium sliced onion
1 can(13.66 oz.) of coconut milk
salt & pepper to taste
1/2 cup of water

Cooking Procedure:

  1. Wash and remove about a half to one inch of the bottom part of each Kangkong stalk. Selectively collect healthy leaves while removing the bad ones.
  2. Cut each stalk in 3-4 quarters, then place them on a separate section of a plate, next to the leaves. Set each aside.
  3. Process all other ingredients accordingly. Using a large, deep pan, apply coconut milk and combine with water. Apply all other ingredients including boiled, sliced chicken breast.
  4. Stir to combine all ingredients. Place the filled deep pan on a heated oven. Bring the coconut mixture in to a boil and let it start to simmer for at least 15-30 minutes while occasionally stirring.
  5. Add the kangkóng stalks. Let it cook for 3-5 minutes, stir occasionally until the stalks are slightly soft. Apply and stir in the kangkóng leaves. Let it cook for 2-3 minutes until the coconut sauce is thick and almost dry, while pork is fork tender.
  6. Remove from the heat and serve this savory, delicious Ginataang Kangkóng (Linagang Kangkong) with sliced chicken breast hot, with steamed rice.

Tip: For recipes like this, we love to pour small portions of spicy vinegar and fish sauce as a condiment to the dish. Anything fried, like fish or meat is also added as a side dish to complete the meal. Enjoy!

 

Ginataang Kangkong Combo Meal. Fried dried fish(Mackerel) with Steamed Rice

Fried, Dried Mackerel is a Favorite Side Dish for Breakfast or Lunch