5.014 Sautéed Kangkong & Shrimp in Garlic-Patis Sauce over Sprout Fried Rice

 -Cycle 5, Item 14-
19 (Sun) January 2014

Sautéed Kangkong & Shrimp in Garlic-Patis Sauce over Sprout Fried Rice


by me

in my apartment

-Ermita, Manila-


Robinsons Supermarket is a grocery store.  Located on the western side of Robinsons Place.  As if the variety and number of restaurants in the mall weren't enough, the bounty of products for sale in the market reinforces the fact that Manila is a melting pot of cuisines.  So many different brands, so many different types, so many different species, so many different styles.  Nowhere near New York, but perhaps a distant second.  Admittedly, quality and freshness are somewhat lacking.  And granted, a lot of emphasis is on processed foods, as shown in the examples below.  Still, the diversity will keep me busy for quite some time.

8 species of rice: japonica, jasmine, jasponica (hybrid of japonica and jasmine), glutinous, basmati, brown, black, red; 6 brands.

43 types of sausage.

Too many types/brands/styles of canned meat to count.

This evening marks my first experience cooking here.  Also my first at-home, by-me dinner of the new year/cycle.  At 18 consecutive dinners in between tonight and the last time that I made something myself (see most recently 4.360 Wining (Mimosa) and Dining (Shrimp Cocktail) Mr. Incredible), maybe the longest stretch ever.  After the United States, Korea, France, and Japan, the Philippines is now the 5th country that I've cooked a meal from scratch.  

The meal itself was kinda blah.  I started with kangkong, my favorite vegetable (see generally 3.320 Phak Boong Fai Daeng).  Not knowing how to work with it, however, I tried a simple sauté with garlic and patis (fish sauce), which is also somewhat unfamiliar to me, so the dish turned out way too salty.  The sprouts, looking somewhat like sweet mung bean but tasting far more like herbaceous alfalfa, rendered the fried rice somewhat bitter.  Oh well.

Cooking/dining accoutrements brought from home.

The mise en place.

 2 types of pepper: fresh cracked black, white ground; 4 types of key Philippine seasonings: "Liquid Seasoning" (essentially soy-flavored MSG), soy, patis (fish sauce), oyster sauce.


  1. 이제 안사먹고 요리도 가끔 시작한거야? ㅎㅎ....

  2. 요리하고 싶어서는 아니고--실은 불편해, 기구도 없지, 설거지하는데 찬물만 나오지--깡꽁 조리방법을 배우려고....