Adobong Itlog with Kangkong
Sarsaya® Oyster SauceIngredients
- 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
Procedure
- STIR-FRY. In a pan, heat oil. Stir-fry onion and garlic until fragrant. Add and brown the ground pork for a few minutes.
- SIMMER. Add vinegar and simmer for 2 minutes. Add water and mix well.
- 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.
- 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.
Array
Cooking Time: 10 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 1 egg + 3/4 cup vegetable with sauce (200g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
344.9
Carbohydrates (g)
14.1
Proteins (g)
17.8
Fat (g)
23.8
Dietary Fiber (g)
1.7
Calcium (mg)
64.5
Iron (mg)
2.6
Sodium (mg)
600.9
Good to Know Nutrition Facts
Egg is a good source of Vitamin D which helps the body absorb Calcium for stronger bones.