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Crispy Kangkong

While kangkong is mostly associated with Pork Sinigang, Apan-apan and other recipes, it makes a good appetizer and snack when fried ala tempura and partnered with a delicious dip.
Here's a recipe for Crispy Kangkong

  • 4 bundles kangkong, pick out the "good leaves" 
  • 1 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 piece raw egg
  • 1 cup ice cold water
  • Oil for deep-frying
Cooking Procedure
  1. Combine flour, egg, salt, onion & garlic powder and water. Mix well and set aside.
  2. In a pan ,place enough cooking oil for frying.
  3. When the oil is hot enough, dip the kangkong in the batter making sure it is coated enough.
  4. Fry the coated kangkong leaves until crispy. Do not fry them all at once. Just place 3-4 leaves at a time or depending on the size of the pan. 
  5. Place fried  kangkong leaves in a plate lined with paper towels to absorb excess oil
  6. Transfer to a plate and serve with dip of choice.
For the dip, a simple mix of mayonnaise and tomato ketchup would do. Sometime I add garlic and/or onion powder for extra flavor. A mix of vinegar, soy sauce, onions and sugar also makes an appetizing dip.

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