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					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!

 Apan-apan Ingredients:


      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)

 Apan-apan Cooking Instructions:




      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


Read more: http://www.pinoyrecipe.net/apan-apan-recipe-an-ilonggo-favorite-
dish/#ixzz21WYKAw8q




Read more: http://www.pinoyrecipe.net/apan-apan-recipe-an-ilonggo-favorite-dish/#ixzz21WYE7zYz

				
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