Apan-apan Recipe, an Ilonggo favorite dish

Last Updated on July 12, 2016 by Ed Joven

Apan-apan Recipe

Apan-apan is an Ilonggo favorite and an authentic dish in the Ilonggo region. It is closest to Adobong kangkong, a famous dish in the Tagalog region. As an Ilonggo I would say that Apan-apan is much more flavorful and mouthwatering because of Ginamos.

Ginamos is very close to Bagoong Alamang but a far cry from bagoong.  Apan-apan Recipe is very easy and simple to cook, great for a quick meal.  Prepare more rice when you cook this dish, you will surely crave for more!

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• 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

Here’s the ready to serve Apan-apan Recipe

Apan-apan Recipe, an Ilonggo favorite dish

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