• 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
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 sauce on the side.
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