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.
Pair this with my Fried Rice recipe for the perfect combination. You can also try my other kangkong dish, Vegetarian Kangkong with Quail Eggs.
Jump to:
What is Porbidang Kangkong?
This simple Porbidang Kangkong recipe is a favorite dish in Bacolod, Philippines. It's said that its spicy taste is so strong that after trying it, people might say "Heaven forbid!" Hence the name "forbidden kangkong."
This soup's magic comes from its simplicity. With just three main ingredients—kangkong (water spinach), coconut milk (gata), and siling labuyo (bird's eye chili)—it shows how amazing flavors can come from simple things.
What is Kangkong?
Kangkong, also known as water spinach, is a leafy green vegetable that grows in water or moist soil. It has long, hollow stems and green leaves with a slightly arrow-shaped appearance. Kangkong is commonly used in various Asian cuisines and is known for its crisp texture and mild flavor.
It's rich in vitamins and minerals, making it a nutritious addition to meals. Kangkong can be stir-fried, steamed, boiled, or used raw in salads and smoothies.
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.
Substitutions
- If KangKong (water spinach) is not available in yoru area, you can use Spinach, Swiss chard, or bok choy.
- 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.
- 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.
Variations
- Spicy Version: Add chopped chili peppers or chili flakes to the sauce for a spicy kick. You can adjust the amount of chili according to your preference for heat.
- Garlicky Twist: Increase the amount of minced garlic in the sauce to enhance the garlic flavor. Garlic lovers will appreciate the extra punch of flavor.
- Tofu Addition: Add cubes of tofu to the dish for added protein and texture. Pan-fry the tofu until golden brown before adding it to the sauce.
- Peanut Butter Sauce: Incorporate peanut butter into the sauce for a nutty and savory flavor profile. Peanut butter adds depth to the sauce and pairs well with the greens.
- Citrus Zest: Add grated citrus zest (such as lime or lemon) to the sauce for a bright and refreshing twist. Citrus zest adds a pop of flavor that complements the earthiness of the greens.
- Sesame Seeds Garnish: Sprinkle toasted sesame seeds over the dish before serving for added crunch and a nutty flavor. Sesame seeds also add visual appeal to the dish.
- Herb Infusion: Experiment with fresh herbs like cilantro, basil, or mint to add a burst of freshness to the dish. Simply chop the herbs and sprinkle them over the cooked greens before serving.
Storage
- 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.
Ingredients
- olive oil
- sweet onions
- garlic cloves
- red bell pepper
- kangkong leaves
- kangkong stalks
- vegetarian oyster mushroom sauce
- red chilies
- coconut milk
- vegetable broth
- salt
- ground black pepper
- crispy fried garlic
Instructions
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:
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil and then reduce to a simmer for 6 minutes. Season with salt and ground black pepper to taste:
Top with crispy fried garlic and serve immediately. Enjoy!
Frequently Asked Questions
Best Porbidang Kangkong
Ingredients
- 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
Instructions
- 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 with steamed white rice.
Watch The Recipe Video!
Liz L says
Wow!! This reminds me of my homeland! Thank you so much!