Sides · 10 min · 2 servings
Adobong kangkong.
Water spinach adobo
Water spinach in a quick garlic, soy and vinegar glaze.
Log this recipe ↗
On your plate.
51kcal
2.4protein · g
4.6carbs · g
3.1fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Kangkong (water spinach) · boiled240 g
- Bawang (garlic)10 g
- Toyo (soy sauce)12 g
- Suka (vinegar)10 g
- Coconut oil8 g
At the stove.
- Warm the garlic in oil.
- Add the kangkong, soy sauce and vinegar.
- Toss briefly and divide between two side plates.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Kangkong (water spinach) · boiledFDC 169302240 g × 20 / 100
= 48 kcal
= 48 kcal
Bawang (garlic)FDC 16923010 g × 149 / 100
= 14.9 kcal
= 14.9 kcal
Toyo (soy sauce)FDC 17427712 g × 53 / 100
= 6.4 kcal
= 6.4 kcal
Suka (vinegar)FDC 17223710 g × 18 / 100
= 1.8 kcal
= 1.8 kcal
Coconut oilFDC 1714128 g × 892 / 100
= 71.4 kcal
= 71.4 kcal
142.4 kcal ÷ 2 = 71.2 kcal / serving
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