For today’s episode, I’m preparing a quick, spicy and healthy stir fry- Spicy Kangkong with Hebie, Bagoong Balayan and Kamias. This recipe is so easy. You’ll just need the following ingredients: • Kangkong • Olive oil • Soysauce • Chili • Garlic • Onions • Hebie/ Dried Shrimps • Bagoong Balayan/ Boneless Bagoong • Kamias • Ground Pepper • Water • Sugar (optional) #GomaAtHome #SpicyKangkong #richardgomez

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Pakain natin yung mga turtles natin yung bao.

Alright. And here is our Spicy Kangkong na niluto sa Hibi and Bagong Balayan with Kamiyas.

Perfect yung kamiyas.

This is my first time to actually do this combination ng kamiyas.

Sarap!

Kami!

Hello and welcome to Go Home At Home.

Today we are making simpleng ginisang kangkong.

Siyempre, as simple as it is, kailangan masarap siyang kainin.

Iba kasi, it's too simple.

Lagyan natin ng konting pampalasa talaga.

So today, instead of the regular sibuyas bawang,

lagyan natin sya ng konting hebi.

O pare, hebi nito.

So dried shrimps.

We'll put in dried shrimps or we'll put in gawatan na marami.

Timyan natin yung hebi.

And then with this, we'll chop it a little.

Because it's dried shrimp, so medyo matigas siya ng konti.

So what we'll do with this,

just soak it with a little water para lumamud siya ng konti.

While we prepare our ingredients,

ang ginamit natin dito, ito pula na sibuyas.

Ang ginamit natin dito, ito pula na sibuyas.

Sa palengke, if you go to the palengke, talaga dito sibuyas bumbay.

Tapos gawin natin, siyempre salty.

Lagyan natin ng konting asid using kamias.

Dito, kukukukukan kamias.

So itong iba natin, dami sa taas, pero hindi tayo kukukukan sa baba.

This fruit is really very sour.

Sa pinaka-maasim ng mga prutas.

And this endemic in the Philippines, it grows anywhere.

Madali sa'ng patuboy.

Minsa nga, bigla tumutubo na lang.

Enough, siguro pwede na ito.

Pagkagabi naman natin, pag-accent lang ito sa kangkong natin.

Lagyan natin yung mga old parted flowers.

Good, that's it.

Ito na yung source of acid natin.

Alright.

Get a few of this.

Pag-accent lang natin sa taste natin.

Naganda sa itsuro nyo, medyo parang star yung itsuro nyo pagkikita natin sa crosswise.

Ganda.

Asim nito eh.

Nakainan na ba ito ng ganito lang?

As long kaya.

Pagsinami lang, asim naman ang mukha mo.

Asim naman ang mukha mo.

As longa eh.

Sarap.

Really good.

Nice.

Okay, there you go.

Then yung onions natin.

Yan lang oh.

Trim mo lang ng malaki.

You don't have to take out the roots.

Tender naman yung roots niya.

So kahit patuloy mo siya na ganun, okay na rin.

Put in lots of it para masarap yung pagka-season na kangkong natin.

So while I'm doing this, I'll heat up my skillet.

Yan.

Dito na matapos akong patuloyin lahat to.

Mainit na yan.

Nagawin natin, we'll make a broth.

No?

Dang.

Good.

And then, garlic natin.

Tagingin natin ang sili.

Para medyo may bite.

Ito, lahat ito, talaga makukuha nyo sa market natin, available kahit saan.

So, yung mga pampalasan natin, we are putting yung dried shrimp.

Katagalog eh.

Dato yung bata kami, hebe ang tawag eh, hebe.

Pero ngayon, hebe na.

Bumigat na siya eh.

No?

So hebe.

Di ba sa una hebe?

Hebe?

Siguro bisaya, binasa hebe.

Hebe, pare.

No?

But we're using also, ito, bagoong.

Bagoong balayan.

Yan, fish.

Fish bagoong.

Boneless bagoong.

Linggayin.

Wow.

Wow.

It reminds me of ano.

Yun na.

Sige.

Okay.

So, ngayon malamot na siya.

Maidit na rin yung skillet natin.

We'll put in some olive oil.

Okay.

Kaya mo na.

Okay.

Kasi marami rin yung dalagyan natin dito eh.

Here we go.

Tunayin natin yung onions natin.

Lusang ang onions.

Good.

Once our onions are soft,

lagyan natin yung garlic natin.

And then, prepare na rin ako ng, ano,

ng pepper.

Good eh.

There.

Okay.

Lusang ang onions natin.

Kapi pa.

We'll put in our garlic now.

Okay.

So once the garlic is soft,

we'll put in our shrimps.

We'll put in first our

ground pepper.

And let it cook.

Kaya mo siya maduto dyan.

Kaya mo siya mag-toast.

Yung pepper na yan, ganyan lang yan.

Pero pag tinoast mo, it gives you additional flavor.

Tingnan na sili. Gawin tayong sili.

Siyempre masarap itong medyo spicy na konti.

Okay.

Let's make our,

let's make our kangkong.

Let's make our kangkong

a little spicy.

A little spicy.

So once

our garlic is soft,

tapos toast mo na yung pepper.

I-mix mo na siya ulit.

Yun.

Yung dahil.

Okay.

Nabihis lang ito.

Nababrown ka agad lahat.

Nice.

Chili.

There you go.

Tapos ito na yung

hibi natin.

Yung fried,

fried shrimps.

Okay.

Here go shrimps.

Let it boil.

Hmm. Iba na oh.

Iba na yung amoy niya.

Reminds me of my teenage days.

Hmm.

Oh.

Tapos nasa ka kumakain diba?

Ganyan.

Good.

Let it boil.

We'll make a broth out of this.

Ayan.

Tagyan pa natin siya ng konting water.

Dito lang natin i-steam yung,

yung pinaka-water niya.

Diyan lang magsteam yung,

diyan lang magsteam yung kangkong.

Tuloy-tuloy lang yan.

Once pag-boil na siya,

lalagyan natin yung bagoong balayan natin.

Wow.

Okay.

Put a little salt.

Put a little toyo.

Sugar is optional.

Gusto niyo na medyo may konting sweet taste,

it's up to you.

But if you want it savory,

yung flavor niya,

you can leave it like that.

Okay.

Shake natin itong bagoong balayan natin.

Wow.

Yum.

You give it more,

aroma,

and the scent.

No more flavor, yum.

That's it.

Sanap ko yan ito.

Before natin ilagay yung,

yung kangkong,

subukan muna natin yung,

tatitikman natin yung taste niya.

Okay.

We'll put in a little soy sauce.

Give more flavor.

Yum.

So yan yung pinaka-broth natin.

Yan.

Diyan natin dulutuin yung kangkong.

Okay.

Good.

So I'll wait for it to,

to simmer.

So itong kangkong,

kuling muna naganyan.

No?

Pwede mo yung kutsilyo.

Puto din yung kutsilyo.

Ganto.

Dito.

Ito.

I can just leave this here.

Or pwede yung kamayin.

Kamayin yun lang, ano.

Dito.

Yan.

Some people, sinasama nila ito.

But,

for this,

hindi ko naisasama.

Nice.

Okay.

This one, bibigyan ito mamaya sa ano?

Sa turtle natin.

May turtle ako dyan eh.

So kumukulo na ba sya?

Yan.

Kumukulo na.

Lumabuti.

Nice.

Try this.

Wow.

Wow.

Sarap.

Tamang tama yung saltiness niya.

Tapos mamaya bago siya maluto,

ilalagay natin itong

itong iba,

itong kamyas.

Okay.

So at sa boiling,

pwede natin ilagay yung

yung ano natin,

yung kangkong.

Sa

English,

they call this

watercress.

I'll tell you a funny story.

So one time,

one time kumakain kami ng sinigang sa bahay.

Tapos

kasama mo si Jan Estrada,

yung mga

yung mga barkada namin.

Biglang si Jan Estrada

nabilaukan habang kumakain ng sinigang.

Siyempre medyo nakakatakot.

So

Kuya Combs, kuya Combs.

Kuya Combs.

Bakit?

Nabilaukan ako, nabilaukan.

Sabi niya,

hinila niya yung kangkong.

Nasabit yung kangkong dito.

Ang haba.

Ang haba.

Lagutan,

ano ka ba?

Hindi mong inunguya yung pagkain.

Nasabit yung kangkong.

Kayang haba.

Dito sa

sa kanya.

Hanggang hindi ko makanimutan.

Napakaloko na dyan Estrada talaga.

Ay lako.

Yun.

Biglang si Jan.

So

hapon naluluto ito,

it will wilt.

Dililit pa yan.

Punoyin yun talaga.

Punoyin yun.

Kasi dililit naman yun.

Tapos

saram muna natin.

Saram muna natin sa

Pag nalantan na yan,

pakauba ulit yun.

Ulit na sa

bumuksa ulit mong yun.

Ilinisin natin to.

Yun.

Sige.

Pag

makainitan na siya,

malalantan na yan,

lumalambot na siya.

Kumukonte.

Let's leave it there.

Yung mamaya

natin siya mimix.

Okay.

Leave it there.

Let it cook some more.

Before that,

pakainin natin yun.

Pakainin natin yung mga

turtles natin,

yung bao.

Okay, hindi ka.

Okay, hindi ka.

Kain tayo.

Let's eat.

Okay.

Down ta.

Sit.

Down.

See.

Mas kumaya.

Down.

Nice.

Lalaki, no?

Saya?

Oba, nakakaon.

O, okay.

Okay.

Sige.

Down.

Okay.

Pa.

Pa.

Pa.

Lalaki, no?

Nice.

Masaya yung mga

solkata ko ng mga pagong.

Nice.

Pag naluto siya,

lumili ito.

It's almost cooked.

It's actually cooked.

So what we'll do at this point,

sama natin yung iba.

Iba.

Yung kamias.

Okay.

So meron siyang

konting alat.

One more mix.

You can see nandiyan.

We're just mixing this

para yung

yung sauce na sa ilalim

pumunta din sa leaves, no?

But

our kangkong is cooked already.

Beautiful.

Okay, what I'll do,

siyempre,

kahit ganyan-ganyan,

tayo mga Pilipino,

mahilig tayo sa sawsawan, eh.

For some reason,

sa nature natin,

gusto natin yung sawsawan,

gusto natin yung sabaw.

Ganun tayo, eh.

Okay.

Ganyan siya ng,

ganyan natin ng

limoncito.

Okay.

So,

nice.

That's what I know.

Kangkong natin.

Yum!

Beauty.

Beauty.

Serve natin sa plate.

Bawasan natin ng ano.

Garnish natin.

All right.

And here is our

spicy kangkong

na niluto sa

hibi and bagong balayan

with kamias.

Okay, let's try this.

Ang mga chopsticks, too.

Panatin.

Ito.

Spicy kangkong.

Okay.

Wow.

Spicy.

Mayroong ano sili.

Masi, mayroong ano kamias.

Siya, bisaya iba.

Perfecto, no?

Perfect yung kamias.

This is my first time to

to actually do this

combination of kamias.

Sarap.

Kami.

Sarap.

Imagine,

ginomos tayo ng coconut.

And you know what?

Ano ba masarap ito?

Lagyan natin ng konting sesame oil.

Later.

Drop of sesame oil.

Drop.

There.

Wait.

Mag-iiba pa yung dimension ito.

Bongga talaga ito.

Mmm.

Perfect.

Talagang sabihan.

Amazing.

Very good.

Mmm.

Mmm.

Baka makakimbun natin.

So yung niluto natin kanina,

tagyan na natin.

Good eh.

Really good.

Good, really good.

See, with very simple ingredients,

you can create really good dishes, no?

This is a matter of

combining the right ingredients, no?

Hindi kailangan ma-expensive,

hindi kailangan mahal.

In fact, itong mga kangkong,

especially in the provinces,

pag medyo swampy yung mga lugar,

may mga river,

tumutubo lang yung kangkong dun eh.

Or,

kunyari wala pang kangkong sa inyo,

yung mga naiwan na ganito,

yung ganito mga ganito,

italiin nyo lang sa tabi,

sa may kawayan,

they'll float there,

tutubo yan.

Give it two weeks, three weeks,

natutubo yung mga dahon nya.

Then you have your kangkong.

Ganun lang sya mag-propagate.

Alright?

Thank you so much for joining me right here in Galmato.

Please do this in your own kitchen.

Share it with your friends

and enjoy it with your family.

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Alright?

I hope you enjoyed this episode.

Have a nice time.

Bye.