When your loved ones eats Sinigang virtually each week, chances are high, there’s at all times an considerable provide of kangkong mendacity round in your fridge’s vegetable compartment. Kangkong (or water spinach) is uber low-cost and it’s obtainable all 12 months spherical. A bundle of kangkong prices about P15 (US$.30) on the grocery and, maybe, even cheaper on the public market.
Except for Sinigang, kangkong may also be cooked as adobo, topped with some crispy garlic and savory darkish sauce, which generally is a implausible facet dish to your fried or grilled seafood, hen, or pork. However at this time, we’re making Crispy Kangkong.
Crispy Kangkong can also be a tasty appetizer, usually served in eating places (which can generally value slightly greater than it needs to be). However now, you’ll be able to merely make them at residence. The kangkong leaves are coated in spiced batter earlier than frying them in sizzling oil. Drain the surplus oil on a paper towel and that’s it, able to be served. Straightforward-peasy!
Try the entire recipe beneath:
Crispy Kangkong Recipe
You will have:
1 tbsp all-goal flour
1 tbsp cornstarch
1 tsp floor pepper
1/2 tsp salt
1 tsp garlic powder
3 tbsp water
1 bunch kangkong (water spinach), leaves and younger stalks
oil for frying
In a bowl, combine flour, cornstarch, pepper, salt, garlic powder, and water till it varieties a batter. It ought to have a glue-like consistency.
Warmth oil in a pan over a medium temp. Dip a kangkong leaf into the batter ensuring it’s absolutely coated. Fry the kangkong leaf for about 30 seconds. Flip over to prepare dinner the opposite facet for one more 30 seconds. Place the kangkong leaf on a baking rack or paper towel to empty the surplus oil.
Serve along with your favourite dip.