Of all the non-noodle and non-soup dishes I love about Thailand, it is Pad Pak Bong that stands out. This traditional food is an easy stir-fried morning glory or water spinach ("kangkong"), with lots of garlic in it. This is best paired with a warm Bagoong Rice - a Filipino rice dish created with a dash of a flavor of "bagoong" or fermented shrimp paste. The mild saltiness and appetizing kick of the rice combine very well with the tangy, garlicky taste of the spinach.
Here is the recipe I personally experimented which turned out to be a success!
RECIPE
For PAD PAK BONG (THAI STIR-FRIED MORNING GLORY)
INGREDIENTS:
Water spinach ("kangkong") – 2 inches cut
Garlic – 3 cloves; cut (not minced) – half for garnish
Chili flakes; If none, chili powder will do
Sugar – 1 tablespoon
Soy sauce – 1 tablespoon
Oyster sauce – 2 tablespoons
Patis or fish sauce – 1 tablespoon
Water – 1 tablespoon, or as needed
Cooking oil – 2 d d teaspoons
Salt to taste
PROCEDURE:
1. Heat oil in pan. Medium heat. Saute garlic. 30 seconds. Reserve the half for garnish.
2. Put in kangkong. 2-3 minutes.
3. Pour in all liquid ingredients. Put sugar. Stir
4. Add chili flakes/powder and salt to taste.
5. Set aside.
For BAGOONG RICE
INGREDIENTS:
Rice – day old
Bagoong – just small amount for it not to be too salty
Cooking oil – 2 tablespoons
Garlic – minced- 2 gloves
Soy sauce – 2-3 tablespoons
Water – 2 tablespoons
Green onions or scallions – cut into very small pieces
Salt to taste
PROCEDURE:
1. Heat pan at low to medium heat. Put oil.
2. Saute garlic. 30 seconds.
3. Put in rice. Stir fry. 2 minutes
4. Add soy sauce (and water if needed).
5. Add bagoong. Mix. 2 minutes.
6. Add salt. And green onions. 1 minute.
7. Serve hot with Pad Pak Bong.
Enjoy this one-of-a-kind Filipino-Thai fusion!
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