Saturday, July 4, 2009

Crispy Kangkong

1 bundle of kangkong
1 egg white, beaten
1 cup cold water
1 1/2 cup cornstarch
1/2 cup all purpose flour
ginisa mix

1. Remove the kangkong leaves, wash and dry.
2. Mix the egg white, water, cornstarch, flour and ginisa mix in a bowl.
3. Dip the kangkong leaves until the leaves are coated with batter.
4. Deep fry until crispy and golden brown.
5. Put fried kangkong in a plate lined with table tissue to drain oil from the leaves.
6. Serve with mayonnaise dip.

Mayonnaise Dip:
1 cup mayonnaise
1/2 cup evaporated milk
onion, minced
garlic, minced
1. Mix all the ingredients.

Tip: Choose kangkong with large and unblemished leaves

Deviled Egg

2 dozen hard boiled eggs, shells removed
1 cup mayonnaise
1 tbsp. mustard
salt and pepper to taste

1. Cut the eggs into two (lengthwise), remove the egg yolks.
2. Put the egg yolks in the bowl with mayonnaise, mustard, salt and pepper.
3. Mix well until all ingredients are blended with each other.
4. Fill each egg white shell with the egg yolk mixture.
5. Sprinkle with paprika (optional).