When I was a little girl, my lola would always tease me
every time I eat kangkong. She would say that most of the people on our
province do not eat this, since instead of using this veggie on their dish,
they’d rather give it to the pigs. However, that didn’t stop me from eating
this veggie every time my mom would cook Sinigang na Baboy for the whole
family.
So earlier this morning, I cooked crispy kangkong with full
of hopes that I can achieve the crispness of each leaves plus the saltiness of
the crispy kangkong from Mang Inasal. This was a trial and error on my part,
but I am proud to say that the whole family enjoyed munching on it. (Only if I made
a dip for this appetizer). Haha. But overall, they rated my own version of
crispy kangkong with 5 stars! That’s why they asked me to cook if for 2 days in
a row. Haha.
Ingredients:
1 bunch of kangkong
1 sachet of Magic Sarap
1 egg, lightly beaten
¼ ground black pepper
1 cup of cold water
1 cup of flour
2 cups of cornstarch
Canola cooking oil for frying
What you need to do:
♥ On a bowl, mix the
egg, black pepper, water, flour, cornstarch and magic sarap. Mix and make sure
the ingredients are evenly distributed.
♥ Remove the kangkong leaves, but do not throw the stems. You can still use this for Sauteed Kangkong ☻
♥ Put the
kangkong leaves on the batter.
♥ Once the
leaves are coated with batter, fry on high heat.
♥ Once the texture
looks crispy, drain on paper towel.
♥ Serve
with love and happy eating!
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