Ilonggo Apan-Apan or Stir Fry Water Spinach

Ilonggo Apan-Apan or Stir Fry Rau Muong

Apan-apan is an Ilonggo side dish and one of my favorite since I was a kid. This is similar to Tagalog adobong kangkong. My nanay always cook this for me and I love it. This is how my nanay taught me but we don’t measure our ingredients. We just estimate everything. Since I started making my blog, I started measuring all my ingredients for consistent output and easy to follow.

Ilonggo Apan-Apan or Stir Fry Water Spinach
Author: Neliza Ly

Ingredients:
  • 1 bundle Kangkong/ong choy/water spinach
  • 1 tbsp. oil
  • 3 cloves garlic
  • 1 shallot
  • 3 tbsp. shrimp paste
  • ½ cup rice vinegar (the smell and taste is similar with tuba langgaw or coconut wine vinegar)
  • 1 tbsp. white sugar
Instructions:
    • Cut stems/stalk at least 3 inches long. Wash and set aside.

    • Heat and boil water in a large pan. Add water spinach and blanch for 2-3 minutes until wilted. Mix for even blanching. Drain the water spinach and set aside.

    • Add vegetable oil in a pan and sauté garlic and shallot for 2 minutes.
     
    • Mix shrimp paste, vinegar and sugar in a small bowl and add into a pan.

    • Add water water spinach and toss for even coating.
    • Once coated with the sauce, transfer into a plate and serve with steamed rice and other dishes. 
     

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