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Friday, September 29, 2006

The wrath of a Super Typhoon (signal 4) in Manila!

Upon coming home last night, Rick asked me to call Anne in Manila to check on them as he heard from local news that Manila suffered from a devastating strong typhoon.  As I was about to call Anne, I got a text from her about the typhoon.  So, I quickly placed a call to her and found out that yes, Manila was hit by a very very strong typhoon last Thursday at 11:30 noon. It was super strong that electric posts (wooden and concrete alike) crumbled and split in half....trees were uprooted....corrugated roofings flew all around....billboards from atop buildings fell to the ground (some hit passing cars and pedestrians who took nature for granted).. schools were cancelled (thank God)...and the worst part of all is that there is no electric power in 90% of Luzon! 

This strong typhoon is the first ever of its kind in 11 years!  And then, it was told that another typhoon could be on its way! 

Anne said that the typhoon's wrath went on for a good three (3) hours but that after the 3 hours, as if nothing happened---no wind, no breeze, the sun was out--and then temperature was suddenly super hot!

My grandkids, Migs and Gina, are so restless because they are used to the convenience of airconditioned rooms, use of computer, tv, etc.  They hoped to check into a hotel but found out all hotels are fully booked!  I know how inconvenient it is for all of them, although as Anne said, she and Yani can bear the "heat of the aftermath --no lights, no aircon,  no refrigerator etc." but the kids can't.  In fact Anne said she and Yani hardly sleep to keep on fanning the kids.

Fortunately, phone lines are working.  At least, they can call outside or receive calls.!

It is a pity for all our families who suffer the consequence each time a strong typhoon hits our country.  And we all know that restoring power can be as slow as snail pace--so please include the Luzon in your prayers that somehow, if not all, power will be restored so that everyone can move on with their daily business.  I am sure business will suffer---who can work without lights and computers?  Oh sad...but it's really hard to beat nature's wrath. 

This is the reason why Anne has not been to her multiply site---and until power is restored, she will not be heard from.  I pray that she or the kids not suffer from relapse--for Anne is not too well yet. Please include her and her family in your prayers.!

 

Monday, September 25, 2006

Paella


Description:
Could be considered a one meal dish--as it is complete with rice, seafoods, meat, vegetables, etc. This is a very satisfying meal when done correctly.

Ingredients:
1/4 k. squid cut into3 pcs. per squid
1/4 k. medium sized shrimps unshelled
1/4 k. clams,washed and cleaned
1/4 k. mussels (optional)
1/2 k. chicken cut into serving pieces
1/2 k. pork cut into medium size cubes
1/4 k. crabs - cut in half, remove claws if you prefer
1 chorizo de bilbao (no substitution, please)
4 slices ham - cut into 1/2" slice
2 green peppers, thick slices
2 red peppers, thick slices
1/4 k. beans, cut into 1/4" size
1/2 cup. green peas (frozen)
1 can tomato paste (8 oz. can)
2 tsps saffron powder
8 cups rice (pref. long-grain)
1/2 c. olive oil
1 c. chopped onions
minced garlic (the more, the better - around 2 tbsps
10 cups chicken broth
salt and pepper
seasonings of your choice

Directions:
-Saute onions and garlic
-Add sliced porik, chicken, chorizo and ham
-Simmer for 6 minues and then add the chicken broth and
tomato paste
-Let boil, and season with salt (around 1/2 tsp and 1/2 tsp pepper)
-When boiling, add the crabs, clams, shrimps and squid
-Boil for another 10-15 minutes until meat is almost tender
-Then add rice, saffron, green pepper and beans
-Simmer for 20 mins or until rice is cooked
-Lastly when cooked, add the frozen peas
-Season to taste.

Garnish with hardboiled sliced eggs upon serving.

Saturday, September 9, 2006

The 9-11 Experience of My Husband, Rick Mitchell

This is an account of the strangest day of my life. It was a beautiful day – warm and sunny, not a cloud in the sky. It was Tuesday, September 11, 2001. I had just come through the lower levels of the World Trade Center (“WTC”) about 8:30 AM as usual, switching from a Port Authority Trans Hudson (“PATH”) train from New Jersey to a New York City (“NYC” subway train bound for my office near Whitehall Street Station in lower Manhattan. I was in the office by 8:45 AM.

 

At 8:48 AM the first jetliner hit the North Tower. A co-worker told me that an airplane had hit one of the WTC towers and that the smoke from the building could be seen from the mailroom, which had a straight-on view of the south face of the south tower. The plane had hit the north tower, which was hidden from our view by the south tower.

 

As soon as I had completed a couple urgent tasks, I called my father in West Virginia to make sure he was watching the morning news on TV and to let him know that I had not been affected by the plane crash even though it had occurred very close to my workplace. After talking to Dad, I grabbed a disposable camera that I had in my desk and headed for the mailroom, which was also on the 19th floor of the building I worked in at 2 Broadway, about 8 blocks south of the WTC. After photographing for a few minutes the huge column of black smoke billowing from the north tower, I noticed to my left a large airplane (later identified as a Boeing 767) heading from south to north, obviously flying much too low. As we watched in horror and disbelief, the plane smashed into the south face of the south tower, creating a huge fireball and causing a rain of debris to fall to the streets surrounding the tower. I had always thought that the first crash was no accident, but still I did not anticipate, nor did anyone else around me, that another aircraft would hit the second building. I was very shaken by the event, but somehow I managed to get a photo of the fireball and debris from the crash.

 

Since I had used all my film, I headed for the camera shop at Beaver Street and Broadway, bought two more disposable cameras and hurried over toward West Street and ran north toward the WTC. As I was photographing the burning skyscrapers, the first tower (the south tower) collapsed in front of me, sending a vast cloud of dust and debris my way. I managed to get six photos of the building as it fell to the ground, covering West Street with ten stories of wreckage and smashing the facade of the World Financial Center across the street. I soon found myself in a crowd of 2,000 or 3,000 people, all running toward the southern end of battery park to escape the rolling cloud of dust that was headed toward us at great speed.

 

The park ends at the confluence of the East River and Hudson River, so eventually the crowd came to the water’s edge, and a frantic scream arose from those who suddenly realized they had no place to run and were feeling the crush of the crowd behind them. In the middle of the crowd, I ducked behind a small building as the panicked crowd headed back north in my direction. As soon as the crush of people subsided a bit, I ran back east toward my office. The dust and debris overtook me, and I was covered with a layer of heavy gray dust. I pulled my undershirt up over my face, trying to minimize the amount of dust inhaled. That helped, I’m sure, but I still had a dry cough for several days. According to the local authorities, it was mostly cement dust, with a trace of asbestos.

 

I was still two blocks from my office, surrounded by several 60-story buildings, when the air was again filled with the roar of jet engines. I wondered which of the buildings would be the next one to be hit. For the first time that day I was frightened, and I looked for a place to find shelter from any debris that might come my way from the next attack. I didn’t know it at the time, but the roar I heard came from two US Air Force F-16s that had been sent to intercept the hijacked airliners that had already hit their targets.

 

When I got back to the office I found that hundreds of office workers had been moved to the lobby, which was considered the safest place to be in the event of an attack on our building. After a while we were permitted to walk upstairs, but only to the fifth floor, to escape the dust and smoke that had been pulled into the lower floors by the building’s air conditioning system, which was soon shut down. (Most buildings in the area were prohibited from using their air conditioning for about two weeks, because of the smoke from Ground Zero and a shortage of electricity in Lower Manhattan.)

 

A few minutes later it was announced that the building was being evacuated, by order of the NYC Police Department. We were directed to exit the building by the Broad Street doors and head for Pier 11 at the South Street Seaport – the southernmost tip of Manhattan, about half a mile south of my office. Everything in Lower Manhattan was covered by an inch or more of fine gray dust. By this time, about 12:30 PM, both towers had collapsed, turning a sunny day almost dark as night. A breeze off the water blew dust and smoke in my eyes as I walked down the middle of the streets, which were occupied by only abandoned vehicles and people trying to find their way out of the area and toward transportation home.

 

Although the building was evacuated, we were not permitted to return to offices above the fifth floor to retrieve briefcases, driver’s licenses, keys, money, purses, cell phones, etc. I had some cash, my wallet and a spare car key, so I was in relatively good shape,

 

But some, especially the women, were without articles needed to get home, such as money or prepaid subway tickets. We helped each other so everyone could get to safety.

 

I reached South Street Seaport in a few minutes and caught a ferry back up the Hudson River to Hoboken, New Jersey. Upon my arrival in Hoboken, I had planned to simply take the next train back to Dover, New Jersey, about thirty-five miles to the west, where my car was faithfully waiting for me in the train station parking lot. However, the “authorities” had other plans for me. They insisted on “decontaminating” me by spraying me down, clothes and all, from head to toe, with very cold water from the 4-inch hose of a fire truck. This caused a sharp, but brief, pain in my chest, but I was okay, even though I was shivering and soaking wet. Emergency medical personnel attended to me and gave me a sheet to use to dry off a bit. For about an hour I was held in a triage unit with scores of other people who had been decontaminated in the same manner.

 

I talked with a young Asian woman who had been late for work. Her office was on the 90th floor of the south tower. She did not know the fate of her co-workers since she had not been able to get to work. An electrician who had been working in a building a block from the WTC said he had seen several people jump to their deaths from the towers. Others had stories they wanted to tell, but most simply sat in stunned silence.

 

After I was released from triage I caught the second train back to Dover. The first train scheduled to leave for Dover was so crowded that people were literally hanging out the doors. I easily found a seat on a second train, which was nearly empty even though it was only three tracks from the first train. Two hours later (around 3:30 PM) the train pulled in to the Dover train station. We were informed that the authorities wanted to decontaminate everyone on the train, even those who had taken the train from towns far west of Hoboken – because they had been sitting next to people like me who had been in the dust, smoke and debris of the towers. I made a rather strong argument that I had already been sufficiently decontaminated, so they let me go without the second decontamination. The others on the train were being lined up behind a fire truck as I quickly headed for my car.

 

A few minutes later I was perched in front of the television set, watching CNN explain what I had just experienced earlier that day. Those of us who were close to the scene in Lower Manhattan got the latest news (e.g., the collapse of the second tower, the attack on the Pentagon, the plane crash in Pennsylvania) only by word of mouth, from people around us. After watching CNN for a while I drifted off to sleep. I just couldn’t watch those images any longer.

 

My office was closed until the following Monday as all of Manhattan south of 14th street was closed. Since my regular route to and from work had been destroyed, I had to take a ferry from Hoboken to Pier 11 at the southern end of Wall Street then walk about 15 minutes to my office. No more PATH train, no more subway and no more WTC. Just long lines at the ferries, frequent bomb threats and, of course, the anthrax “attack.” One lady in my office was badly bruised when the crowd trying to avoid the debris from the first plane crash shoved her up against a wall. Another co-worker lost his brother-in-law, who worked in one of the towers. My life was disrupted a bit, but the inconvenience I experienced was nothing compared to those who had lost friends, family members or co-workers.

 

Smoke continued to billow from the WTC site until mid-December and drift south toward my office. The smell of the smoke was a constant reminder of the horrible events of September 11, 2001. For several months passengers on the ferries and trains were much quieter than usual, especially as the ferries that passed the WTC site, where workers continued their search for the remains of those who had perished.

 

For a long time taxis were the only civilian vehicles seen on the streets. However, military vehicles, fire trucks, police cars, ambulances and trucks hauling debris from the WTC site were everywhere, as were police officers and unarmed National Guard troops in camouflage uniforms and helmets. It was a very strange environment, and it remained that way for a long time.

 

I took about 120 photographs of the 9-11 events and their aftermath. Since I have never been especially interested in photography, I have no idea why I left the relative safety of my 32-story office building and ran into the streets with my pockets full of disposable cameras. But I’m glad I did, as I was able to capture many good images of the worst attack on America since Pearl Harbor. Several of my co-workers said they thought I was crazy, but most of those people wanted prints of my photos. Maybe I wasn’t so crazy after all.

 

Most people who were there in lower Manhattan on that day describe the events they had witnessed as surreal – like a movie – but one so bizarre that no human being could possibly have created it. I can think of no better description.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bangus (Milkfish) Relleno


Description:
This is anothe tedious recipe---the end of which will surely be a bonus to your family, esp. for someone who loves milkfish and for someone who avoids pork or beef.

Although boneless bangus is available in fillets--you need the skin and head of the fish for this recipe. So cooking this recipe, will be a labor of love for your family!



Ingredients:
1 large sized bangus ( milkfish )
1 medium sized onion finely chopped
Minced fresh garlic
1 large tomato, finely chopped (make it 2 if medium)
1 medium sized carrot cut into small cubes
1/2 c. green peans
1/2 c. raisins
1 or 2 hardboiled eggs.
1 raw egg (preferably large)
1 tsp. Salt
Seasonings of your choice
Dash of Worcestershire or Maggi sauce
1 green or red bell pepper, chopped finely
2 tbsp. Flour
oil for frying
1 c. lemon juice ) - for marinade
1/2 c. soy sauce )

Note: If you prefer to use an extender- chop a large uncooked
potato the size of which must be smaller than the carrots
or the bell pepper.


Directions:
-Remove fish scales (or have it done by your vendor)and thoroughly wash .
-Using the back of a big serving spoon or a flat knift, pound fish to loosen fish meat·
-Push down the fish tail without cutting it off to break the bone
-Push down the fish head carefully but not cutting the head off.
-Insert a handle of a big spoon or any ladle through the fish
neck--and turn the handle around to loosen the fish meat.
·-Gently scrape down between the meat and the skin.
-Continue scraping until the tail end and on all sides of the fish.
·Once the meat is loosened from the skin, pull spoon or ladle
out with the fish meat from its tail up the head TAKING CARE
NOT to cut thru the skin..
-marinate skin and head of fish in soy sauce lemon juice and
set aside.
-Boil fish meat in enough water just to cover the fish meat.
-When the color changes, remove from fire and drain.
-Carefully pick out bones while flaking the meat.
·Saute garlic onion and tomatoes.
-Add fish meat, carrot, and green or pepper.
-Season with salt, seasonings, ground pepper
-Add a drop or two of Worcestershire or Maggi sauce.
-Lastly, add raisins and green peas.
·Transfer cooked mixture to a plate.
-Allow to cool and then add raw egg and flour.
-Stuff this mixture together with the whole hardboiled into the
marinated fish skin.
-Dredge stuffed fish in flour and prepare your wrapping
-Wilt a big banana leaf by running it thru an open fire
.or you can use an aluminum foil.
-Roll a string around the fish if you are using banana leaf.
-Fry the wrapped fish.
-Cool before slicing.
-Garnish with sliced tomatoes, parsley upon serving.

Serve with catsup or lemon w/ soy sauce!

Tuesday, September 5, 2006

Pancit Palabok (Pancit Luglug)


Description:
Pancit Palabok is aptly called because of its numerous ingredients (palabok is often used when a person is rich with words). In the olden days, a bamboo skewer with a deep scooper is used to dip the noodles into hot boiling water to cook and strain the noodles--that's why it is also called "luglug" Nowadays, more often, the stainless steel strainer is substituted for the bamboo skewer.

This dish is quite heavy--so that just a little can stuff you. It also makes an attractive dish in any buffet table!

Ingredients:
Main :

-Corn oil
-Garlic, minced finely
-1 c. bean curd (tofu) diced
-1/2c. lean pork, diced
-1/2c. squid cut into rings
-1 c. shelled oysters
-2 to 3 c. shelled whole medium sized shrimps w/o the head
-Pinch of salt
-1/2 tsp. ground white pepper
-1 lb rice noodles (bihon)

Sauce:

-cooking oil
-finely minced garlic
-finely minced onion
-annatto liquid (around 2 tbsp) –bottled or from soaked annatto seeds
-lots of garlic toasted but not burned – set aside
-2 tbsp. Cornstarch
-1 cup shrimp juice **
-1 c. tofu – mashed into tiny pieces
-1 c. pork cracklings (chicharon) – pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions

** Prepare by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To short cut the work, I think ready-made sauces are now available---or any shrimp bisque will also be ok.



Directions:
-Heat oil and saute garlic until brown.
-Add bean curd, pork, oysters and squid. Set aside.
- In the same skillet, leave remaining oil and cook the sauce,
-Heat the oil. Saute garlic and onion.
-Add anatto water.
-Dissolve the cornstarch in the shrimp juice and add to the mixture.
-Add the bean curd and simmer over moderate heat
stirring continuously until thick.
-Season with fish sauce and pepper- and set aside.
-Meanwhile, soak the noodles in hot water for about 5 mins till soft.
-Drain noodles well and transfer into a serving platter
-Pour the sauce over the noodles.
-Garnish with pork cracklings, fish flakes and scallions
-Sprinkle toasted garlic flakes and top with hardboiled eggs
cut into rounds.
.- Serve hot with lemon slices and fish sauce on the side.

Monday, September 4, 2006

Chicken Pastel


Description:
Delight your guests or your family with this dish once more with Spanish inlfuence. Usually, a Filipino family serves this during special occasions and fiestas. I guess the crust is just needed to surprise diners.


Ingredients:
1 Whole chicken (cut up) or chicken cutlets of your choice
1 chorizo de bilbao, chopped
1 onion, finely chopped
Minced garlic
1 can button whole mushrooms
1/2 c fresh butter
1 medium sized carrot cut into cubes
2 potatoes cut up into medium size cubes
1 small can sausage cut into cubes
8-10 pcs. olives (optional)
1/4 kilo chicken giblets-cut into bigger cubes
1/4 kilo liver cut into bigger cubes
1 c evaporated of fresh milk
1/4 c flour dissolved in enough chicken broth
salt and seasonings of your choice
1/2 tsp. ground pepper
2 c canned chicken broth
2 pcs. of hardboiled eggs
1 beaten egg.

Crust
4 c APF (sift 3x)
1 c shortening or margarine
2 tsp salt
1 tbsp sugar
1 c cold water



Directions:
-Brown garlic and onion in butter.
-Add chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes,
-Add 1/2 of the chicken broth. Cover and simmer for 10 mins.
-Add remaining ingredients and sttir in remaining chicken broth.
-Lastly, add milk and thicken sauce with dissolved flour.
-When chicken is almost done, transfer to baking (pyrex) dish. garnish top with sliced hard-boiled egg
-Cover with pie crust, trim edges...and prick (6x) top aroundwith fork
-Brush top with beaten egg yolk.
-Bake at 350 F for 20 minutes or until crust turns golden brown.

Crust:

-Add salt and sugar to flour.
-Cut in shortening using two knives.
-Gradually add water and mix with hand without kneading.
-When well blended, roll out on floured surface.

Beef Caldereta


Description:
Quite rich---with cheese, olive oil, chorizo, etc...and very colorful. I even add a few chili peppers to make it slightly hot!
I was told this is really of Spanish origin---altho this is popular among Filipinos and served on special occasions.

Ingredients:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
some pieces of bay leaf
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Salt and pepper, and seasonings to taste
potatoes, quartered
2 carrots, sliced rounded
1½ c green peas
1/s c sliced green or black olives
A few hot chili peppers (optional)
Hard boiled eggs (optional)


Directions:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Heat olive oil and brown beef on all sides then transfer beef and olive oil to a stockpot.
-Add the onion to the beef and pour in water. Bring to the boil, then lower the heat and simmer.
-Grill pork liver until it is half cooked, about 5 to 10 minutes, chop or grate finely.
In a large saucepan, heat oil and saute chorizo until firm, set aside. I
In same oil saute garlic and add the chopped liver, tomato sauce and vinegar.
-Add the cheese, sugar, salt and pepper, mix well and simmer for about 5 mins. stirring occasionally until of smooth consistency.
-Pour liver and cheese mixture into the simmering beef . Stir to combine mixture well with the liquid. Allow beef to continue simmering for about 30 minutes.
-Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes.
-Stir in cooked chorizo, green peas and olives.

When served, garnish with hardboiled sliced egg.

Crab Relleno (Rellenong Alimasag)


Description:
Crabs can be expensive and one way of mutiplying crabs is this recipe as a handful of crabs will give you a lot of servings (based on your shells)
The stuffing contains only pure crab meat, sauteed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing.


Ingredients:
6 crabs
oil
minced garlic
tomatoes, (2-3) diced
Salt and pepper
1 egg, lightly beated
2 tbsp. cornstarch
2 tbsp bread-crumbs
seasonings of your hcoice

Directions:
-Steam crabs until fully cooked, about 10 minutes. Cool.
-Open crabs, including the claws, and take out all the meat. Set aside. Reserve shells
-Saute the garlic, onions and tomatoes
-Add the crabmeat and mix well.
-Season with salt and pepper. Remove from heat.
-Stuff crabmeat mixture into each shell and Brush lightly
with egg cornstarch and top with breadcrumbs.
-Heat oil and fry stuffed crabshells faced down until slightly
brown and the surface is formed.
Remove from heat and serve with catsup.


Saturday, September 2, 2006

Eggplant Teasers


Description:
Expecting impromptu guests and thinking of a quick appetizer? This dish is perfect! Even non-veggie lovers will think twice before rejecting having a taste of this! Serve with cold drinks!

Ingredients:
Large to medium sized eggplants
1 can Tomato Sauce
Cooking oil
Parmesan Cheese
Kraft of Edam (or any kind of grated cheese)

Directions:
Preheat oven to 180 0
-Slice eggplants into ½ inch thick.
-Pan fry using very little oil, (not too much oil as eggplant absorbs a lot of oil. You may use oil spray just to oil the pan without excess oil.)
- Pan fry the eggplant until golden brown.
Spread a heaping spoon of tomato sauce into each slice of eggplant
- Add cheese, preferably Kraft of Edam, on top and lots of parmesan cheese.
Bake for 5 minutes and serve
-Drizzle with Parmesan as soon as you take the pieces out of the oven.

Cocretas de Patatas


Description:
A complete meal by itself---you'll get the carbo and protein...I thoroughly enjoyed this when I was a teenager--and when I became a mother, Anne and Jade loved this too.
So here it is for you to try and relish!

Ingredients:
1/2 kilo potatoes, boiled and mashed well
3 tablespoons butter or margarine
1/3 cup milk, or enough to make a paste
salt and pepper
minced garlic
minced onions
1/2 kilo ground beef or pork
Cooking oil (veg, corn, etc.)
1/2 cup water
spring onions, minced
1 c flour
Bread crumbs (plain)
2 eggs, slightly beaten


Directions:
-Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside.
Saute garlic, onions, and ground meat
-Stir in the water and simmer until the meat is cooked, and the mixture almost dry
-Season with salt and pepper, and then add the spring onions.
-Blend in a little flour to get a molding consistency.
-Shape mixture into raw egg-sizes
-Cover individually with the mashed potato mixture.
- Roll each one in breadcrumbs. Set aside.
-Heat the oil for frying. Dip the potato-meat "eggs" into slightly beaten eggs, and then fry.
-Serve with catsup

Crispy Kangkong


Description:
Years ago, the "LOWLY" Kangkong enjoyed a "novel" popularity!!! Some eateries even showcased this as their specialty! And, surprisingly, it became so in-demand and popular!
So, this is what I am sharing with you---other than doing adobong kangkong, or adding this with your sinigangs, pakbets, etc...try this one--and use any kind of dips or sidings with it! You will certainly enjoy its crispiness!

Ingredients:
A bunch of kangkong leaves, thouroughly washed and drained
1-1/2 c. water
3 c. corn starch
5 c. cooking oil
1 c. flour
1/2 tsp baking powder
Some extra cornstarch in a separate plate
1 egg
salt
seasonings of your choice (Mrs. Dash, Accent, etc.)


Directions:
-Remove leaves from stem. Set aside.
-In a combine cornstarch, flour, egg, seasonigs, salt and water ( batter mixture ).
-Mix until smooth in consistency.
-Heat oil to 250?F and reduce fire to medium.
-Dip kangkong leaves one by one in batter and deep fry until crispy.
Lastly, dip into the extra corn starch before frying
-Drain in paper towels

Serve immediatly to enjoy the crisp!