Monday, October 12, 2009
* 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.