Water Spinach, swamp cabbage or in Tagalog, Kangkong (Ipomoea aquatica) is a semi – aquatic tropical plant rich in beta carotene (Vitamin A, Iron, phosphorus and thiamin). Kangkong can be found in Southeast Asia and can grow in waterways because it can flourish naturally and does not require of much care. Kangkong is a common vegetable of the Tagalog, Malay and Chinese race especially in rural or remote areas.

Here’s how it’s done

Ingredients

• 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

Method

1. Wash kangkong and drain leaves thoroughly.
2. Remove leaves from stem and set it aside.
3. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water (batter mixture).
4. Mix until smooth in consistency.
5. Heat oil to 250?F and reduce fire to medium.
6. Dip kangkong leaves one by one in batter and deep fry until crispy.
7. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
8. Serve with sauce on the side.
9. You can use chilly soy sauce or chilly vinegar, whatever suits your taste.

Here is a finish product of the Kangkong Tempura

You can also cook other leafy vegetable such as leaves of sweet potato (kamoteng kahoy) Chinese cabbage (petchay) or you can even try Mustard greens (mustasa).

It’s a delectable way to lighten up your meal. Enjoy!