Our parents and grandparents often told us stories about how food was cooked during the years of World War II in the Philippines from 1941 to 1945. Ingredients and food supplies were scarce. Dishes needed to be cooked quickly. Vegetables grown in backyards were used for quick meals. Kangkong or water spinach was often a main ingredient. This Adobong Kangkong with Talong is an improved version of what mothers used to cook back in those days.