This month's Kulinarya cooking challenge instructions were clear. Our host, Erika from Ivory Hut, told us that since March is the end of winter and the beginning of spring -- which also meant that we'll finally start seeing fresh, local vegetables again soon -- she thought that it would be great to feature Filipino vegetable dishes. She encouraged us to show that Filipino food is not just fatty or greasy.
Vegetables are rarely the center piece of the Filipino culinary experience. Although I initially thought of classic dishes, like pinakbet and laing, I was feeling adventurous. And oops I'm sorry Erika I may not be able to present the vegetables in a healthy way... as I deep fried them! But I have a good alibi, as my husband requested for an appetizer on this beautiful spring day... perfect timing as he is enjoying the men's NCAA basketball tournament, March Madness indeed. Several games were nail-biters and had some players stepping up during crunch time. And I was inspired by the games, as I saw a bundle of water spinach in my crisper and prepared Crispy Kangkong.... and my husband enjoyed these crunchy vegetables.
Without further ado, here's my contribution for this month's vegetable theme: Crispy Kangkong!
Kangkong leaves (water spinach)
oil for frying
For the batter, mix all the ingredient below:
1 cup ice water
1 cup all purpose flour
2 tsp five star spice
salt and pepper to taste
Pour oil in a frying pan. When the oil is hot, drop the batter coated water spinach. When it floats, it's time to get it out from the pan. Drain the excess oil.
Serve with garlic dip:
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