Appetizer & Snack: Crispy Kangkong

Nowadays, I feel the need to cook whenever I get excited. Whenever I craved for something, I cook it. Last Saturday and Sunday was that kind of day.

I found myself thinking of what to cook.. something that I never had before. Then I saw those big leafy kangkong from Dizon's at the supermarket and I knew what I wanted to make for dinner.

While searching for some Kangkong recipes.. I learned that its English name is Swamp Cabbage or Water Spinach, not so delicious thinking that this veggy grew on swamp. (not so many clean swamp here in the Philippines).. anyway since the Kangkong I'm cooking is from Dizon's Farm, so I'm guaranteed that where swamp they go those kankongs.. sa safe and clean for cooking J

Since Dizon Farms packs the kangkong more generously from the one you get in the wet market, I used the bigger leaves for the appetizer: crunchy crispy Kangkong (good for snacks too!)

Ingredients:

1 bundle Kangkong

1 piece whole egg

1/2 cup all purpose flour

1 1/4 cup cornstarch

1 cup cold water

1/4 teaspoon salt

1/4 teaspoon pepper

Cooking oil

Directions

Separate the leaves from stalk. (use stalk for other cooking). Wash leaves and drain well. In a mixing bowl, beat egg, add cold water, cornstarch, flour, salt and pepper. Whisk well.  Heat oil in a deep fryer. Dip Kangkong in batter and let excess batter drip before deep-frying.  Cook until nice and crunchy.Drain well in a kitchen towel.  Serve with any favorite dip. (I used Garlic Ranch)

This is also good for snacks and pulutan.