Ilonggo Apan-Apan or Stir Fry Water Spinach
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 minut...