Adobong Itlog with Kangkong

Sarsaya® Oyster Sauce


  • 2 Tbsps. (30ml) Cooking oil
  • 1/2 cup (60g) Onion, chopped
  • 1/2 cup (60g) Garlic, minced
  • 1/4 kg (250g) Pork, ground (optional)
  • 3 Tbsps. (45ml) Vinegar
  • 1 1/2 cups (375ml) Water
  • 2 packs (60g) Sarsaya® Oyster Sauce
  • 4 Tbsps. (60ml) Soy sauce
  • 1 1/2 Tbsps. (22g) Sugar, brown
  • 3 cups (165g) Kangkong leaves
  • 5 pieces (250g) Eggs, boiled, peeled


  1. STIR-FRY. In a pan, heat oil. Stir-fry onion and garlic until fragrant. Add and brown the ground pork for a few minutes.
  2. SIMMER. Add vinegar and simmer for 2 minutes. Add water and mix well.
  3. SEASON. Add Sarsaya® Oyster Sauce, soy sauce, and sugar. Mix well and cook for another minute. Add kangkong leaves, mix well then cover and cook for another minute. Add the boiled eggs and mix well.
  4. SERVE. Put on a serving bowl, serve and enjoy.

Cooking Tips

Make sure that the eggs are in room temperature before boiling in water to avoid cracked eggs.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 egg + 3/4 cup vegetable with sauce (200g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Egg is a good source of Vitamin D which helps the body absorb Calcium for stronger bones.


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