Crispy Kangkong

Rinse the kangkong thoroughly under running water and pat dry completely with paper towels, removing as much moisture as possible to ensure crispiness during frying.

Trim the kangkong stems at the base and separate the leafy portions from any thick woody parts, discarding the toughest sections if desired.

Combine the beaten egg, cold water, salt, and pepper in a mixing bowl, stirring until well blended to create a wet batter.

Place the cornstarch in a separate shallow bowl for coating.

Working in batches, dip the dried kangkong portions into the egg batter, ensuring they are fully coated on all sides.

Immediately transfer the battered kangkong to the cornstarch bowl and coat evenly, shaking off excess powder.

Heat the cooking oil in a deep pan or wok over medium-high heat until it reaches approximately 350–375°F (175–190°C), testing with a small piece of battered kangkong to ensure the oil is hot enough.

Carefully add the coated kangkong to the hot oil in batches, being cautious of splattering and avoiding overcrowding the pan.

Fry the kangkong for 2–3 minutes until the coating turns golden brown and crispy, stirring gently to ensure even cooking.

Transfer the fried kangkong to a paper towel-lined plate to drain excess oil.

Serve the crispy kangkong hot while still crispy, optionally with vinegar, spiced vinegar (suka), or a simple dipping sauce on the side.