Guest recipe: Crispy Kankong

Guest recipe: Crispy Kankong 

Contributor- A.Ruiz

Ingredients:

• 4 bunches kangkong leaves, cleaned

• 3 cups corn starch

• 5 cups cooking oil

• salt and monosodium glutamate ( MSG) to taste (vetsin)

• 1-1/2 cup water

• 1 cup flour

• 1 pc boiled egg, grated medium 

For Mayonnaise Dip:

1 cup mayonnaise

3-4 drops Maggi Savor liquid seasoning

Dash of pepper

Directions:

1. Clean kangkong and draw off leaves thoroughly.

2. Remove leaves from stem. Set aside.

3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.

Mix until smooth in consistency.

4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.

5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.

Serve with mayonnaise dip on the side.

Alden Notes.... Seems this could be also used for eggplant and spinach.