Thursday, July 9, 2009

Crispy Kangkong

Kangkong, Water Spinach : A perennial semi-aquatic plant producing long shoots which trail over the water or mud, rooting freely at the nodes. Flowers are white or pink and leaves are arrow-shaped and stem hollow. At least two varieties are cultivated. The aquatic form planted by Malays in the rice fields, provides a succulent leaf vegetable called "water kangkong" which is a major ingredient in a popular Malaysian dish: cuttlefish-kangkong. It also occurs wild. The other variety is the dry land form, known as Kangkong Puteh, grown from seeds as are other vegetables except it requites plenty of water. It is of more slender habit and considered more superior. Water spinach probably originated in India and has been distributed throughout the tropics of the world since.

Deep fried kangkong leaves coated with (egg, water, cornstarch, flour, salt and pepper) mixture. I did serve this as an appetizer during parties and my friends loved it! Its simple and easy to prepare.

  • * 1 bundle of kangkong
  • * 1 egg (beaten)
  • * 1 cup cold water
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon pepper
  • * 1 1/2 cup cornstarch
  • * 1/2 cup all-purpose flour
  • * cooking oil


1. Remove the kangkong leaves. Wash in water and dry.

2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl.

3. Add the kangkong leaves and mix until all the leaves are coated with the batter.

4. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.

5. Strain the cooked pieces for excess oil.


An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in Mayonnaise or Ranch dressing.

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