Let's cook apan-apan

Green leafy vegetables is one of the foods in our original diet. The nature provided it for human consumption.

Apan-apan is our local term or name for the sauteed water spinach with a little sour flavor. It is a common food for the people living in the province especially to those who love green leafy vegetables.

For today's blog I want to share to you how I cook apan-apan, another simple yet healthy food for us.

Let's cook apan-apan

Ingredients:

1 handful of water spinach
1 piece Calamansi
1 tablespoon Soy sauce
Pinch of Salt
1 teaspoon brown sugar
1/2 glass of water
1 piece onion
2 cloves Garlic
Cooking oil

Procedures:

Step 1. Here is a handful of water spinach. This is given by my husband's workmate and a friend.

This is so fresh from their garden. This is a water spinach but they planted it in a dry land. This is much safer than those we bought in the market because we knew where it comes from.

Step 2. I cut the young leaves as well as the tender stem of it. I cut the stem at least two to three inches long.

Here are the leaves and the stems or stalk of the water spinach.

I then sliced the stem into half. Some people will cook it directly but I prefer to cut or slice it into half.

Here are the spinach stem after slicing into half.

Wash them thoroughly and set aside for a while.

Step 3. I then prepare one onion and two cloves of garlic. I don't have any cloves of garlic so I just used what is available, lol.

Step 4. Now, heat a pan and add a cooking oil enough for cooking. Saute onions and garlic.

Step 5. Add the stem or stalk of the water spinach first. I cook it first because it takes a little more time to cook this one compared to it's leaves.

Step 6. Add salt, soy sauce, brown sugar, a half glass of water and juice of one piece Calamansi.

You can adjust the salt and soy cause depending on your preferred taste. I used brown sugar to have a little taste of sweetness because I never used any artificial seasoning. You can also add more water if you want to have more soup in it. I just use one piece Calamansi to have a little sour taste instead of vinegar.