Crispy kangkóng

Crispy Kangkóng is a popular dish in the Philippines and other parts of Southeast Asia. It is a unique and innovative way of cooking kangkóng, also known as water spinach or swamp cabbage, which is a common vegetable in the region.

Overview

Crispy Kangkóng is a deep-fried dish, where the leaves of the kangkóng are coated in a special batter before being deep-fried until they become crispy. The dish is often served as an appetizer or a side dish, and is typically accompanied by a dipping sauce, such as soy sauce or vinegar.

Preparation

The preparation of Crispy Kangkóng involves several steps. First, the kangkóng leaves are separated from the stems and washed thoroughly. They are then dried to remove any excess water.

Next, a batter is prepared using flour, cornstarch, baking powder, and seasonings such as salt and pepper. Some variations of the recipe may also include eggs or other ingredients in the batter.

The kangkóng leaves are then dipped in the batter, ensuring that they are fully coated. They are then deep-fried in hot oil until they become crispy and golden brown.

Serving

Crispy Kangkóng is typically served hot, immediately after frying. It is often accompanied by a dipping sauce, which can vary depending on personal preference. Common choices include soy sauce, vinegar, or a spicy chili sauce.

In addition to being a popular dish in the Philippines, Crispy Kangkóng is also found in the cuisines of other Southeast Asian countries, such as Malaysia and Indonesia, where kangkóng is a common vegetable.

See Also

• Filipino cuisine
• List of deep fried foods
• List of Philippine dishes