Apan-apan is an Ilonggo favorite and an authentic dish within the Ilonggo region. It is closest to Adobong kangkong, a well-known dish within the Tagalog region. As an Ilonggo I’d say that Apan-apan is much much more flavorful and mouthwatering because of Ginamos. Ginamos is extremely close to Bagoong Alamang but a far cry from bagoong. Apan-apan Recipe is extremely easy and simple to cook, great to get a fast meal. Prepare much more rice when you cook this dish, you’ll certainly crave for more!
- Kangkong (River Spinach) 1 bunch or tali.
- 3 cloves of Garlic, finely chopped
- 1 Medium sized Onion, sliced
- 1 teaspoons of Guinamos (Shrimp paste) or Bago-ong Alamang
- 1/2 cup vinegar
- 1/2 tablespoon sugar
- Cooking Oil
- Green hot pepper, sliced (optional)
- Wash and clean the Kangkong
- Remove the leaves of kangkong then cut stems to 2 inches long. Set aside.
- In a fry or sauce Pan sauté garlic and onion.
- Add the Kangkong and Guinamos or bagoong alamang, and vinegar stir well then bring to a boil until the stems are cooked.
- Add the sugar and green hot pepper, you can add more Vinegar if you prefer more sour taste.
- Let it simmer for few minutes.
- Serve hot with garlic rice