Difference between revisions of "Crispy Kangkong"
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# Remove the [[water spinach|kangkong]] leaves. Wash in [[water]] and dry. | # Remove the [[water spinach|kangkong]] leaves. Wash in [[water]] and dry. | ||
# Mix the [[egg]], [[water]], [[cornstarch]], [[flour]], [[salt]] and [[pepper]] in a bowl. | # Mix the [[egg]], [[water]], [[cornstarch]], [[flour]], [[salt]] and [[pepper]] in a bowl. | ||
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__NOTOC__ | __NOTOC__ | ||
| + | ==References== | ||
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| + | [[Category:Filipino cuisine]] | ||
| + | [[Category:Appetizer Recipes]] | ||
| + | [[Category:Spinach Recipes]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
| + | [[Category:Appetizer Recipes]] | ||
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[[Category:Water spinach Recipes]] | [[Category:Water spinach Recipes]] | ||
Latest revision as of 11:10, 15 July 2012
Description
Deep fried kangkong leaves coated with (egg, water, cornstarch, flour, salt and pepper) mixture.
Ingredients
- 1 bundle of kangkong
- 1 egg (beaten)
- 1 cup cold water
- 1/2 teaspoon salt (asin)
- 1/4 teaspoon pepper (paminta)
- 1 1/2 cup cornstarch
- cooking oil
Procedures
- Remove the kangkong leaves. Wash in water and dry.
- Mix the egg, water, cornstarch, flour, salt and pepper in a bowl.
- Add the kangkong leaves and mix until all the leaves are coated with the batter.
- Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
- Strain the cooked pieces for excess oil.
- Suggestion
- An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer.
- Dip in Mayonnaise.
