How to cook: Chic-Boy inspired ginisang kangkong sa bawang (swamp / water spinach sautéed in garlic)

Cut the kangkong into two-inch lengths. Separate the stalks from the leafy portion.

Pour the cooking oil into a frying pan (a wok is best). Set the heat to medium (actually, somewhere between medium and medium-low). Add 6 tbsps. of garlic and cook, stirring occasionally, until nicely browned. Scoop out the garlic.

The amount of cooking oil in the pan should have been considerably reduced. That is okay. You don’t need a lot.

Reheat the oil and add the rest of the garlic. Saute just until fragrant. Add the kangkong stalks, season with a little patis and cook for about three minutes. Add the leafy portion of the kangkong, season with a bit more patis and cook just until the leaves are wilted.

Transfer the sauteed kangkong to a plate. Sprinkle the toasted garlic bits on top. Serve as a side dish to your grilled or broiled meat or seafood.