As you'll notice soon on my upcoming guides, I LOVE GARLIC AND ONIONS! And I cook almost everything in Garlic :) so here I am slow cookin garlic and onions in the pan with minimal cooking oil.
After the onions are clear and the garlic is nice and soft, toss in some fresh tomatoes (use as many as desired). Sauté it over medium heat until you see the tomatoes softening.
Take as much BAGOONG (shrimp paste) as you desire. I placed 2 biiig spoon-fulls. Stir it all around until tomatoes and shrimp paste make some sort of "sauce".
For those who aren't the biggest fans of salty dishes, NOTE this is quite salty! If you desire to lessen the salty flavor, add some water in the mix and keep stirring until it all mixes together. :)
Plate your steamed KangKong (read next slide for more info)
KANGKONG is a semiaquatic, tropical plant grown as a leaf vegetable. In English it is known as River spinach, Water morning glory, or by the more ambiguous names, "Swamp cabbage" in Southeast Asia.
This is one of my favorite quick dishes! Salty, garlic flavor just as I like it :), ENJOY!