Crispy Kangkong

Introduction

History

Crispy Kangkong is a modern twist on the traditional Filipino dish called "Adobong Kangkong," which is made with stir-fried kangkong leaves in a savory sauce. The crispy version of this dish became popular in the Philippines in recent years and is now a favorite among food enthusiasts.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to wash and dry the kangkong leaves thoroughly before coating them in the batter to ensure a crispy texture.

- Use cold water in the batter to create a light and crispy coating on the kangkong leaves.

- Fry the leaves in small batches to prevent overcrowding in the pan and ensure even cooking.

- Strain the cooked kangkong leaves on a paper towel to remove excess oil before serving.

Serving Suggestions

Crispy Kangkong can be served as a snack or appetizer with a side of sweet chili sauce or vinegar dipping sauce.

Cooking Techniques

Deep-frying

Ingredient Substitutions

Cornstarch can be substituted with potato starch or rice flour.

- Kangkong leaves can be substituted with spinach or kale.

Make Ahead Tips

You can prepare the batter for Crispy Kangkong ahead of time and store it in the refrigerator until ready to fry.

Presentation Ideas

Serve Crispy Kangkong on a platter garnished with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Crispy Kangkong pairs well with grilled meats, seafood dishes, or a simple salad.

Storage and Reheating Instructions

Store any leftover Crispy Kangkong in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.

Nutrition Information

Calories per serving

Each serving of Crispy Kangkong contains approximately 200 calories.

Carbohydrates

Each serving of Crispy Kangkong contains approximately 20 grams of carbohydrates.

Fats

Each serving of Crispy Kangkong contains approximately 10 grams of fats.

Proteins

Each serving of Crispy Kangkong contains approximately 5 grams of proteins.

Vitamins and minerals

Crispy Kangkong is a good source of Vitamin A, Vitamin C, and Iron.

Alergens

Crispy Kangkong contains eggs and gluten from the flour and cornstarch.

Summary

Crispy Kangkong is a delicious and crispy dish that is relatively low in calories and high in essential vitamins and minerals.

Summary

Crispy Kangkong is a delicious and crunchy Filipino dish that is perfect for snacking or as an appetizer. With a light and crispy batter coating, this dish is sure to be a hit with friends and family.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Crispy Kangkong. It was many years ago, when I was just a young girl living in the countryside. My grandmother, who was a fantastic cook herself, taught me the importance of using fresh, local ingredients in all my dishes. One day, while wandering through the lush green fields near our home, I came across a patch of vibrant green kangkong, also known as water spinach.

I had always loved the taste of kangkong, whether it was stir-fried with garlic and oyster sauce or added to soups and stews. But this recipe was something entirely different. The leaves were crispy and light, with a slightly salty and savory flavor that was absolutely addictive. I knew I had to learn how to make it myself.

I approached the elderly woman who tended to the kangkong patch and asked her for the recipe. She smiled kindly and beckoned me closer, sharing her secrets with me in a hushed tone. She explained that the key to making Crispy Kangkong was in the batter – a simple mixture of flour, cornstarch, and water, seasoned with salt and pepper. The kangkong leaves were dipped in the batter and then fried until golden and crispy.

I couldn't wait to try it out for myself. That evening, I gathered the ingredients and set to work in the kitchen. I plucked the fresh kangkong leaves from the stem, making sure to wash them thoroughly to remove any dirt or impurities. I mixed up the batter, taking care to get the consistency just right – not too thick, not too thin.

I heated up the oil in a large pan and carefully dipped the kangkong leaves into the batter, making sure to coat them evenly. Then, I gently lowered them into the hot oil, watching as they sizzled and crisped up before my eyes. The aroma that filled the kitchen was simply divine – a tantalizing mix of savory, salty, and slightly sweet.

When the Crispy Kangkong was done, I drained them on a paper towel to remove any excess oil. I couldn't resist sneaking a taste before serving them up to my family. The crunch of the crispy leaves was music to my ears, and the flavor was even better than I had imagined – a perfect balance of textures and tastes.

My family devoured the Crispy Kangkong in mere minutes, exclaiming over how delicious it was. They begged me to make it again and again, and soon it became a staple at our dinner table. I would proudly tell them the story of how I had learned the recipe from the kind old woman in the fields, passing on her wisdom and generosity through each crispy bite.

Over the years, I have continued to make Crispy Kangkong for my family and friends, always with a smile on my face and a twinkle in my eye. It has become a beloved tradition in our household, a dish that brings us together and reminds us of the simple joys of cooking with love and sharing good food with those we hold dear.

As I sit here now, reflecting on that fateful day when I first discovered the recipe for Crispy Kangkong, I am filled with gratitude for all the wonderful experiences and memories that cooking has brought into my life. And I am reminded once again of the power of food to connect us, to nourish us, and to bring us joy.

Categories

| Cornstarch Recipes | Filipino Appetizers | Filipino Recipes | Filipino Snacks | Snack Recipes | Vegan Appetizer Recipes | Vegan Snack Recipes | Vegetarian Appetizer Recipes | Vegetarian Snack Recipes | Water Spinach Recipes |

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