Porbidang Kangkong is a delightful Filipino dish that brings together the freshness of kangkong leaves and stalks with the rich flavors of coconut milk and vegetarian oyster mushroom sauce. With its quick preparation and bold taste, it’s an excellent addition to your Pinoy culinary journey.
What is Porbidang Kangkong?
This easy Porbidang Kangkong recipe is a popular dish in Bacolod, Philippines. Home cooks in this province have attributed the name of this soup to its remarkable spiciness.
As the tale goes, after taking a bite of this fiery kangkong dish, one might exclaim, Porbida, or “Heaven forbid!” Such is the intense kick that this dish possesses because of its spicy nature. As a result, the name translates as “forbidden kangkong.”
The heart of this soup lies in its simplicity. Comprising only three key ingredients—kangkong (water spinach), coconut milk (gata), and siling labuyo (bird’s eye chili)—it stands as a testament to the rich flavors that can be created with minimal components.
Discover the exquisite flavors of Ilonggo cuisine in this Porbidang Kangkong recipe and relish the delicious combination of fresh vegetables and coconut milk with the whole family, as if dining in Filipino restaurants.
Read more below for its cooking tips plus quick and simple step-by-step instructions. Enjoy!
Health Benefits of Kangkong (Water Spinach):
- It helps fight anemia.
- It boosts the immune system.
- Helps in treating liver problems.
- It reduces cholesterol levels.
- Prevents constipation.
- It is anti-diabetic.
- Aids in maintaining good eye sight.
- Improves skin health.
Tips and Procedures:
- Clean and trim the kangkong, or water spinach, properly.
- It is best to have everything ready before cooking to avoid overcooking the kangkong and turning it dark.
- Substitutions and Additions:
- Sweet Onions: If sweet onions are unavailable, you can use regular onions, small shallots, or red onions for a slightly different flavor profile.
- Red Bell Pepper: Feel free to use other colorful bell peppers like green or yellow for variety.
- Vegetarian Oyster Mushroom Sauce: Replace with soy sauce or tamari for a savory umami flavor.
- Red Chilies: Adjust the amount of red chillies based on your spice preference. You can also use dried chili flakes or omit them if desired.
- Coconut Milk: Substitute with coconut cream for a richer texture or with non-dairy milk for a lighter version.
- Vegetable Broth: Swap with water or any other broth you have on hand.
- For non-vegetarians, you may add small slices of chicken breast, chicken liver (“atay” in Tagalog), or any protein of your choice.
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 2–3 days.
- Freezing: While it’s best enjoyed fresh, you can freeze this dish. However, note that the texture of the kangkong leaves might change upon thawing.
- Reheating: To reheat, gently warm the dish in a pan over low heat, stirring occasionally to prevent sticking. Add a splash of coconut milk or vegetable broth if it looks dry.
How to Make Porbidang Kangkong (Water Spinach):
Listed below are all the ingredients you will need:
- olive oil
- sweet onions
- garlic cloves
- red bell pepper
- kangkong leaves
- kangkong stalks
- vegetarian oyster mushroom sauce
- red chilies
- coconut milk
- vegetable broth
- ground black pepper
- crispy fried garlic
Add olive oil to a heated skillet over medium heat. Sauté sweet onions and minced garlic for a minute while stirring constantly:
Add in kangkong stalks and red bell pepper strips; sauté for another 4 minutes. Toss in kangkong leaves, oyster mushroom sauce, and red chilies:
Top with crispy fried garlic and serve immediately. Enjoy!
Frequently Asked Questions:
Absolutely! Regular mushrooms can be a flavorful substitute for the vegetarian oyster mushroom sauce. Slice them and sauté them along with the other ingredients for a delicious twist.
While it’s best enjoyed fresh, you can prepare the sautéed components ahead of time and assemble them with the coconut milk and vegetable broth just before serving. This helps maintain the texture and flavors.
To prevent curdling, make sure to bring the coconut milk to a gentle simmer rather than a rapid boil. Stirring continuously while adding it to the skillet also helps prevent separation.
- 2 tablespoons olive oil
- ¼ cup sweet onions finely chopped
- 3 garlic cloves minced
- ½ red bell pepper cut into thin strips
- 3 cups kangkong leaves
- 2 cups kangkong stalks
- 1 tablespoon vegetarian oyster mushroom sauce
- ¼ teaspoon red chilies chopped
- 1 cup coconut milk
- ½ cup vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon crispy fried garlic
- Add oil in a heated skillet over medium heat.
- Saute sweet onions and minced garlic for a minute while stirring constantly.
- Add in kangkong stalks and red bell pepper strips; saute for another 4 minutes.
- Toss in kangkong leaves, oyster mushroom sauce, and red chilies.
- Pour the coconut milk and vegetable broth.
- Bring the mixture to a boil and reduce to simmer for 6 minutes.
- Season with salt and ground black pepper to taste.
- Top with crispy garlic and serve immediately.