Are you looking for a native and at the same time easy to provide or looks for the ingredients? This type of food may amazed you because it’s just an ordinary vegetables but surely will tempt you to try over and over again. What we are talking here is the native vegetables in the Philippines, the kangkong or the swamp cabbage.
Don’t you know that kangkong or swamp cabbage can also be made as chips? Yes, Kangkong chips!
Kangkong is usually cooked as adobo or sometimes in Sinigang. But this time. kangkong is not only famous to that, it can be made as chips as well. This is usually served appetizers. It is coated of a very light butter and fried until crisp and golden brown.
If you’re children have vegetables. Well this one will help you because once it is fried the texture change and it really looks chips and so they will forget that what they are eating is a vegetables.
- 4 bunches of kangkong leaves, cleaned
- 3 cups cornstarch
- 1 cup flour
- 1 pc egg,
- 1-1/2 cup water
- 5 cups cooking oil for deep frying
- Clean kangkong thoroughly.
- Remove leaves from stem. Set aside.
- For the batter, combine cornstarch, flour, egg, salt and water
- in a clean mixing bowl.
- Mix until the consistency is smooth.
- Heat oil and reduce fire to medium.
- Dip kangkong leaves in batter and deep fry until crispy.
- Drain oil from kangkong leaves then serve.
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