Sunday, August 31, 2008

Crispy KangKong
  • 4 bunches kangkong leaves, cleaned
  • 1-1/2 cup water
  • 3 cups corn starch
  • 5 cups cooking oil
  • 1 cup flour
  • salt and monosodium glutamate ( MSG) to taste
  • 1 pc boiled egg, grated medium
  • Wash kangkong and drain leaves thoroughly.
  • Remove leaves from stem. Set aside.
  • In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
  • Mix until smooth in consistency.
  • Heat oil to 250°F and reduce fire to medium.
  • Dip kangkong leaves one by one in batter and deep fry until crispy.
  • Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
  • Serve with sauce on the side.

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