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Treathyl FOX replied 8 years, 2 months ago

I did not become familiar with adobo until I moved to Texas. It’s an ingredient in Mexican recipes. I see it’s used in the Philippines as well. Adobo or not, I love most recipes with spinach. This one sounds delish! 🙂
- cessy08 replied 8 years, 2 months ago
  
  Thanks for the comment! Actually, adobo is a type of dish – not really an ingredient. Basically, when we say that the dish is adobo, it means that it is cooked in soy sauce and vinegar 🙂 I have heard that there is also a Mexican “adobo” – I wouldn’t be surprised as our cuisine is very much derived from different cultures, but haven’t tried it (or seen it) yet.
Gil Camporazo replied 8 years, 2 months ago

We have lots of things in the country The Philippines, that are cooked like the adobo. Vegetables are so abundantly growing everywhere in the country. We have a specified several meters lot in the school planted with vegetables of different names. Eggplants for examples are good to be cooked in adobo style. The okra is also best for adobo. But Kangkong, water-grown or upland grown, is one of my favorites especially when it is cooked like the adobo.

Kangkong or kangkung, the so-called river spinach, is a good source of proteins, vitamins, minerals. It is grown in various Asian countries like Thailand, Burma, Indonesia, Cambodia, Laos, Bangladesh, India, Bengal, and of course in our country, the Philippines.

Cooking Kangkong adobo is easy. You could make your own recipe. There are a lot of way of cooking this river spinach veggie. Let’s have a good viand with this recipe. Happy eating.
- cessy08 replied 8 years, 2 months ago
  
  Hmm, that’s interesting. I haven’t tried cooking the eggplant adobo-style so now I am intrigued to give it a try! The okra, I usually cook it steamed (or boiled) then dipped in shrimp paste and vinegar condiment for added flavour – yum! Those were the simple dishes I miss back home so there are times that I try to cook them here.