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!
