Food

WEEKEND CHEF | Have some Crispy Kangkong as a healthy starter to your feast

Crispy Kangkong appetizer by Weekend Chef. Photo by Dolly Dy-Zulueta, InterAksyon.

Crispy Kangkong appetizer by Weekend Chef. Photo by Dolly Dy-Zulueta, InterAksyon.

Like the rest of the world, we are going to welcome the New Year with much pomp and revelry. But before the fireworks shoot up into the sky and burst with colorful lights in grandiose patterns, the much awaited reunion with family and friends takes place.

This is something we always look forward to because, after a year of leading separate lives in the pursuit of our own dreams and careers, we finally get to take a break, relax and enjoy our loved ones’ company.

So, before we all sit down for Media Noche, we can maximize our time together with our cousins, aunts, uncles and friends by catching up on each other’s lives over refreshing drinks and cocktail food. Crispy Kangkong with mayonnaise dip should keep that interesting conversation going and your palate happily satisfied until it’s time to celebrate with fireworks and share a hearty Media Noche.

Crispy Kangkong is a healthy choice because kangkong is a green leafy vegetable that’s rich in antioxidants. It’s a great balancer for the lechon or ham that we might have on the dining table this holiday season.

Crispy Kangkong
2 bunches kangkong leaves
1 egg
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
salt and pepper to taste
3/4 cup ice-cold water
oil for frying

For the mayonnaise dip
1/2 cup mayonnaise
dash of liquid seasoning

Directions
1. Wash two bunches of fresh kangkong.

Step 1. Wash the 'kangkong.' Photo by Dolly Dy-Zulueta, InterAksyon.

Step 1. Wash the ‘kangkong.’ Photo by Dolly Dy-Zulueta, InterAksyon.

2. Pick kangkong leaves from the stalks. Put in a bowl and pat-dry.

Step 2. Cut the 'kangkong' leaves from stem. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 2. Cut the ‘kangkong’ leaves from stem. Photo by Dolly Dy-Zulueta, InterAksyon.

3. In a bowl, beat egg. Add all-purpose flour, cornstarch, baking powder, salt and pepper, and ice-cold water. Mix well.

4. Heat oil in a pan.

5. When oil is hot, dip kangkong leaves in the batter.

Step 5. Fry the battered 'kangkong' leaves in hot oil. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 5. Fry the battered ‘kangkong’ leaves in hot oil. Photo by Dolly Dy-Zulueta, InterAksyon.

6. Fry kangkong leaves until crispy.

Step 6. Fry the 'kangkong' leaves until crispy. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 6. Fry the ‘kangkong’ leaves until crispy. Photo by Dolly Dy-Zulueta, InterAksyon.

7. Remove and drain off excess oil on paper towel.

8. Prepare the dip. Put a few dashes of liquid seasoning on the mayonnaise, and mix well. Serve on the side.

InterAksyon.com
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