Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. Kangkong contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.
Crispy Kangkong dish is kinda semi-healthy because the leaves are battered and deep fried basically. Crispy kangkong is super good as appetizers in parties with people who are less weary about deep fried things.
Crispy Kangkong Recipe
Ingredients:
- 1 bundle of kangkong
- 1 egg (beaten)
- 1 cup cold water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- 1 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- cooking oil
Cooking Procedure:
- Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. Sinigang recipe).
- 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.
- Serve with Mayonnaise Dip or vinegar
- Share and Enjoy!
Image Source: francismagat
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongbahayrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.
Leave a Reply