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Wednesday, February 08, 2006

Recipe - Crispy Kangkong


1 bundle of kangkong
1 egg (beaten)
1 cup cold water
½ teaspoon salt (asin)
¼ teaspoon pepper (paminta)
1 ½ cup cornstarch
½ cup all-purpose flour
cooking oil

Cooking Procedure:

1) Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang).

2) Mix the egg, water, cornstarch, flour, salt and pepper in a bowl.

3) Add the kangkong leaves and mix until all the leaves are coated with the batter.

4) Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.

5) Strain the cooked pieces for excess oil.

Note: An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in mayonnaise.


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