If you ever visit the Philippines, theres a high likelihood that you will eat a dish with kangkong at least once during your visit. Kangkong is such a staple in Filipino dishes that it is virtually impossible to spend longer than two weeks in the Philippines without eating it. However, if you live outside of the Philippines, it is very difficult to get a hold of Kangkong, so is there an alternative?
A common alternative to kangkong in filipino dishes is spinach. Kangkong, or water spinach in english, is a leafy vegetable used in many filipino dishes. It is difficult to find this ingredient in western countries, therefore spinach is commonly used in its place when cooking filipino food.
Want to also learn about what dishes kangkong is used for? Keep reading!
What is the alternative for kangkong?
Also known as water spinach, water morning glory or swamp cabbage, kangkong is a type of leafy green vegetable that is popular in many Asian countries. Water spinach is low in calories and rich in vitamins and minerals. It is also a good source of dietary fiber, which can promote digestive health. Water spinach is relatively easy to grow in tropical countries making it a great choice for those who want to cultivate their own food.
However, for those that live in cooler temperatures, it may be difficult to grow your own water spinach or kangkong. These alternatives should give you an idea of what you can use instead of kangkong when cooking up your favourite Filipino dish.
Spinach
You may be surprised to learn that spinach is actually a great alternative to kangkong. Although they have different textures, both spinach and kangkong are leafy green vegetables that are rich in vitamins and minerals. Spinach is a good source of iron, while kangkong is a good source of magnesium. They are also both low in calories and fat, making them a healthy option for those watching their weight. So if you’re looking for a nutrient-rich vegetable to add to your next meal, consider spinach as a delicious and healthy alternative to kangkong.
Spinach also tastes quite similar to kangkong when added to sinigang, and it is my favorite alternative to kangkong if I want to make my sinigang dish very similar to the traditional way it’s made in the Philippines.
Cabbage
Cabbage is a leafy, green vegetable that is part of the cruciferous family, which also includes broccoli, Brussels sprouts, and kale. Cabbage is an excellent source of vitamins C and K, as well as fiber and folate. In some parts of the world, cabbage is also used as an alternative to kangkong. The leaves of the cabbage plant are much larger than kangkong leaves, and when cooked, they have different textures. However, it is still a popular alternative to kangkong because it adds a different dimension or taste to sinigang that is actually just as good as if you are using kangkong.
Bok Choy
When it comes to leafy greens, there are many different options to choose from. Two of the most popular choices are bok choy and kangkong. Both of these greens are nutrient-rich and versatile, but they also have some distinct differences. Bok choy is a member of the cabbage family and has a crisp texture and mildly sweet flavor. In contrast, kangkong is a type of water spinach that has a softer texture and slightly bitter taste.
Although bok choy and kangkong are quite different, bok choy is still sometimes used in place of kangkong when the latter is not available locally.
What is kangkong
Kangkong is a type of water spinach that is popular in Southeast Asia. It has long, slender leaves and a crunchy texture. Kangkong is usually cooked in soups or stir-fries. It is a good source of vitamins A and C, as well as iron and calcium. Kangkong is also low in calories and fat.
Filipino dishes that use kangkong
You may be familiar with kangkong (water spinach) as an aquatic weed, but did you know that this humble plant is also a popular food ingredient in many parts of the world? In the Philippines, kangkong is often used in dishes such as sinigang (sour soup), adobo and more. It has a slightly sweet taste and a crunchy texture, making it a versatile and delicious addition to many different recipes.
If you want to know the best way to reheat sinigang, click here to read the article.
Kangkong with Shrimp
Kangkong with shrimp is a delicious dish made in the Philippines. The dish is typically made with water spinach, also known as kangkong, and shrimp. The kangkong is cooked in a savory sauce, often made with oyster sauce or fish sauce, and the shrimp are usually fried. Kangkong with shrimp is often served over rice or noodles, making it a complete meal. The dish is hearty and filling, but still relatively light thanks to the kangkong. And of course, the shrimp adds a nice bit of protein and flavor. If you’re looking for a delicious and easy-to-make Asian dish, kangkong with shrimp is definitely worth trying.
Kare-Kare with Kangkong
Kare-kare is a classic Filipino dish made with a base of rich and flavorful peanut sauce. The Karekare is usually made with beef or chicken, and some green vegetables like bok choy are added at the end. Some people like to use kangkong instead of bok choy, which gives it a slightly different flavor. Kare-kare with kangkong is not as widely known, but it is still a is a simple but delicious way to enjoy this healthy leafy green.
Sinigang na Kangkong
Sinigang na kangkong is a type of soup that is very popular in the Philippines. The soup is made by simmering kangkong, or water spinach, in a broth of tamarind and other spices. The result is a sour and savory soup that is often served with rice. Sinigang na kangkong is usually made with chicken or pork, but it can also be made with shrimp or fish. While the ingredients may vary depending on the region, Sinigang na kangkong is always a delicious and hearty soup that is perfect for a rainy day.
By the way, I wrote a post on the best way to store sinigang here.
Adobong kangkong
Adobo is a dish that is widely known in the Philippines. It often consists of chicken or pork that is stewed in vinegar and soy sauce. However, there is also a vegetarian version of adobo that uses kangkong, also known as water spinach. Adobong kangkong is usually made by stir-frying the greens in garlic, vinegar, and soy sauce. The result is a dish that is both flavorful and nutritious. While it may not be as popular as the meat-based versions of adobo, it is certainly worth trying for anyone who is looking for a delicious way to enjoy this classic Filipino dish.
As a side note, I would like to add that making adobo with kangkong is my favourite type of adobo to eat! I can eat a whole plate of adobong kangkong by myself in one sitting! If you’re trying to look for a new kangkong recipe, I definitely recommend trying to adobo your kangcong.
Curious as to how long adobo lasts in the fridge? Read this post to find out.
Can you replace spinach for kangkong?
If you’re looking for a leafy green to use in place of spinach, kangkong is a good option. Like spinach, kangkong is high in vitamins A and C, as well as iron. It has a similar texture when cooked, making it a good choice for dishes like sautés and stir-fries. In addition, kangkong is often used in soups and stews, so it can be a good way to add some extra greens to your favorite recipes. If you’re looking for a healthful leafy green to add to your meals, kangkong is a good option.
Which is better water spinach or spinach?
Water spinach and spinach are two of the most popular leafy greens. Both are packed with nutrients and have a variety of health benefits. So, which is the better choice? Water spinach is a good source of iron, calcium, and vitamins A and C. It also contains more fiber than spinach. Spinach is lower in calories and fat, but it is a rich source of carotenoids, which are antioxidants that can help to protect against disease. It also contains more folate than water spinach. Ultimately, the best leafy green for you depends on your individual needs and preferences. If you’re looking for a nutrient-rich green that will fill you up, water spinach is a good option. If you’re trying to cut calories or boost your antioxidant intake, spinach may be the better choice.