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!
We like this, and eat it with mayo-garlic dip!
ReplyDeleteSome people naman, with vinegar-garlic dip (which I don't like)
It's a great appetizer, and we served this during Gina's dedication and 1st birthday in Bramante...
ha??? I never heard of this before! I will surely going to try this one. This is easy for me, hehehe..
ReplyDeleteDid Anne got this picture from the net? or you actually took the picture? The reason I'm asking is, if you invented this recipe.
It's a real recipe, Angie---sobrang popular ito noon sa Manila...maybe wala ka na doon...That is why I call it "rags to riches" you know---the poor man's vegetable is kangkong---but given a new life!
ReplyDeleteIn the Phils., it's very popular as an appetizer to most restaurants, and buffet set-ups... Ito nga ang appetizer namin during Gina's 1st party in Rennaissance Bramante. Ang dip nga a y 2 klase pa --- garlic mayo, or cheese.
ReplyDeleteSome people who could not find Kangkong use spinach...
Para itong take-off sa vegetable tempura ng Japanese dishes...
I have tempura powder ;-)
ReplyDelete