Dec 9, 2014 - Crispy Kangkong Recipe or River Spinach recipe, This crisp appetizer or side dish is a great way for adults and kids to eat their vegetables. Kangkong is a semi-aquatic plant mostly found in the tropics and cultivated as food for its tender shoots and leaves. Heat up the cooking oil using medium low heat. It goes well as an appetizer for fried dishes. Lay the fried kangkong leaves on a paper towel to drain excess oil. 3 cups corn starch Hot tsokolate From Tablea. Mix all of these below: 1 cup low fat mayonnaise 1. Drain and pat dry the Kangkong leaves and stalks using paper towels. Dip kangkong leaves one by one in batter mixture & deep-fry until crispy in medium heat. … Pancit Molo has got to be the most requested soup dish in small gatherings at home. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. So, I’m sharing the recipe here. https://pinoyfoodblog.com/filipino-recipes/crispy-kangkong-or-crispy-spinach (adsbygoogle = window.adsbygoogle || []).push({}). 4. The Kangkong gets to be crispy once fried and the texture is just like eating chips – kinda makes you forget you’re eating a vegetable. Dip kangkong leaves one by one in batter and deep fry until crispy. We usually steam it or put it in sinigang but last night, I tried making crispy kangkong and he liked it. Whisk in cold water until well combined. In a frying pan pour the cooking oil and heat it. Enjoy! 2 bundles of Kangkong ( or spinach) or roughly 1/4 kilo Crispy Kangkong Recipe. Put fried leaves in a plate lined with paper towel to drain oil from kangkong leaves. Make sure to line paper towels on the serving plate to absorb the excess … Make a batter mixture by combining water, cornstarch, flour, salt & egg. Dip kangkong leaves one by one in batter and deep fry until crispy. Crispy Spinach or Crispy kangkong is basically an appetizer during parties. Season with salt and pepper, mix well. So try this out. Clean kangkong leaves and remove the stems. Remove leaves from stem. However, making the batter stick to the leaves is the greatest challenge. You can serve this with your favourite dipping sauce and must be served immediately to maintain its crunchiness. COMBINEmayonnaise, mustard and ground pepper and set aside. 3 cups cornstarch Heat oil to 250°F and reduce fire to medium. Ingredients: 4 bunches kangkong leaves, cleaned 3 cups corn starch 5 cups cooking oil Salt and monosodium glutamate (MSG/ Vetsin) to taste 1-1/2 cup water 1 cup flour 1 pc boiled egg, grated medium Cooking Instructions: Clean kangkong and draw off leaves thoroughly. Combine cornstarch, flour, egg, MSG, salt and water (batter … Don’t expect to get Vitamin A because they are all lost after the extreme heat. Worcestershire sauce Crispy Kangkong Recipe is very much like your typical vegetable tempura, where you coat the vegetable in a very light batter and deep fried until crisp and golden brown. Wash Kangkong leaves. Set aside. Make a batter mixture by combining water, cornstarch, flour, salt & egg. Make it crispy and irresistible! Crispy Kangkong Recipe. 2 cups cold water 4 bunches kangkong leaves, cleaned & stems removed It’s been, Kiam Pung: Chinese traditional salted rice with mustard, Look: my basic adobo recipe with cooking tips, Using Californina raisins in your favorite recipes, Kulawong Talong: grilled eggplant with burnt coconut cream, Paella, Filipino Style for Christmas or Noche Buena, Sikawate, anyone? Mix until smooth in consistency. Combine cornstarch, flour, egg, MSG, salt and water (batter mixture) in a clean mixing bowl. Dip kangkong leaves one by one in batter and deep fry until crispy. Heat cooking oil in a frying pan. 1 pc boiled egg, grated medium crispy kangkong + garlic mayo dip super easy recipe襤 : https://youtu.be/FH64HsvUda8 your own Pins on Pinterest You’ve tried it in sinigang, adobo, and even in bagoong. cooking oil. Clean kangkong leaves and remove the stems. Set aside. Wait until its light brown and crispy. Set aside. Having a good tasting dipping sauce should make up for the lack of taste of this dish. Ingredients. Dip kangkong leaves one by one in batter and deep fry until crispy. Try this quick and easy Crispy Kangkong recipe now! Clean kangkong and draw off leaves thoroughly. COATkangkong leaves evenly with mixed batter. For Garlic-Mayonnaise Dip 5 cups cooking oil. 3. Serve with sauce on the side. Heat a pan then put oil. by: Len Santos-Ding of Feed 5000 | Jan 5, 2017 Shares Share Tweet Pin Comments IMAGE Toto Labrador. Remove leaves from stem. Serve with catsup or sauce on the side. Set aside. Heat a pan then put oil. Drain on paper towels and sprinkle with salt and pepper. Mix well. dash of pepper. Separate leaves from kangkong (discard stalks). 10 mins . Remove leaves from stem. Mix until smooth in consistency. 2. Dip the leaves and stalks into the batter then fry it. MIXegg, cornstarch and TASTY BOY® (Regular) in a small bowl. Dip kangkong leaves in batter and deep fry until crispy. Jan 7, 2018 - This Pin was discovered by Benilda Almazan. Subscribe to our YouTube Channel for more awesome recipe videos! Mix together the batter ingredients and place inside the refrigerator while 1/2 teaspoon minced garlic I grew up eating a similar kind of dish: Crispy Kangkong. 3. Discover (and save!) Cook until golden brown about 1-2 minutes, or until golden brown, then set on a paper … The most you can get are fibers and that urge to munch on something crunchy other than potato chips. Add the kangkong leaves and mix until all the leaves are coated with the batter. Mix until smooth in consistency. Want a new way to trick your kids into eating a veggie? 1 1/2 cup water 3. The key to this recipe is the type of dipping sauce that you will use. Serve with garbanzo dip or garlic mayonnaise. Set aside stems for Adobo-kangkong. Heat oil to 250°F and reduce fire to medium. Dip the leaves in oil and fry until crispy. However, making the batter stick to the leaves is the greatest challenge. https://www.pinoyrecipe.net/crispy-kangkong-recipe-river-spinach 1 tbsp. Salt to taste Clean kangkong and draw off leaves thoroughly. Dip crispy kangkong into tempura sauce! 2. 2 beaten eggs Yay! Dip kangkong leaves one by one in batter and deep fry. Pat dry leaves and dredge in cornstarch … 15 mins . Although the texture of fried leaves are good, the taste is close to none. 2. ½ teaspoon refined salt Or if you want a healthy snack, you can eat this like chips. This kangkong (water spinach) recipe is a crunchy, Asian-inspired snack. Combine cornstarch, flour, egg, MSG, salt and water (batter mixture) in a clean mixing bowl. How to Cook Crispy Kangkong. Drain the oil of the fried leaves on paper towel . Fried with breading and seasoning, this dish will surely make lunch or dinner fun for your family. April 11, 2020 / The only vegetable that my son eats without complaint is kangkong (water spinach). https://www.panlasangpinoyrecipes.com/kangkong-chips-recipe 5. Serve with Mayo Dip. 4. Here’s another insta-pulutan for the barkada's insta-inuman sessions. Put fried leaves on a plate lined with table tissue to drain oil from the leaves. Combine egg, rice flour, and cornstarch in a bowl until well combined. Note: You can also use baby spinach or savoy leaves for this recipe. Dip each leaf in prepared batter and fry until golden, about 1 to 2 minutes. Set aside. Fry the kangkong leaves until crispy and golden brown. Heat oil to 250°F and reduce fire to medium. Combine egg, cornstarch, flour, salt and pepper with cold water. Take out the batter mix from the ref and dip each Kangkong leaf, and drop one by one without crowding them in the oil. 5. 5 mins . Crispy Kangkong Recipe is very much like your typical vegetable tempura, where you coat the vegetable in a very light batter and deep fried until crisp and golden brown. Pinoy Cooking, Filipino Food and other Food Recipes. Make the batter by combining all-purpose flour, cornstarch, baking powder, salt and pepper for seasoning, and ice-cold water then chill after the ingredients is mixed. Prep Time. Kangkong Tempura Recipe. Put fried leaves on a plate lined with table tissue to drain oil from the leaves. 1 teaspoon ground black pepper Dip kangkong leaves one by one in batter mixture & deep-fry until crispy in medium heat. Ready In. Make crispy kangkong (water spinach) even better with a tempura dipping sauce! 1 cup cottage cheese The Kangkong gets to be crispy once fried and the texture is just like eating chips – kinda makes you forget you’re eating a vegetable. Serve with sauce on the side. Mix with kangkong leaves and stir until all the leaves are coated with the batter. You can fry it by four to five pieces at a time depends on the size of your frying pan. Cook until the … Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. FRYin oil the kangkong leaves with temperature of 175˚C until kangkong is cooked. Remove the leaves. 4. Drain oil from kangkong leaves then serve. How to make Crispy Kangkong. 1 cup all-purpose flour Cooking Time. 1. Serve with sauce on the side. Mix until smooth in consistency. 1. 1 cup flour You will use the leaves in a small bowl lunch or dinner fun for your.! 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