Crispy Kangkong

Crispy kangkong

Batter:

1.5 cup cornstarch
1 cup all purpose flour
2 tbsp egg replacer (optional) dissolved in 2tbsp water
Pinch of salt to taste
Add ice water until preferred thickness

Sauce:

1/2 cup mushroom oyster sauce, 1/4 cup water and 2 tbsp raw sugar.

Heat in low fire until the sugar dissolves.

Turn off heat (don’t bring to boil) and serve with sesame seeds.

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BONUS!

Ginisang pechay

1/2 kilo pechay, chop to small pieces
1 medium red onion, diced
3 cloves garlic, diced
Canola oil
5 medium tomatoes, diced
Salt and pepper
1/2 cupWater

1. saute onion, garlic and tomatoes.
2. Add the pechay leaves when the tomatoes are almost wilted
3. Salt and pepper to taste
4. Add water and simmer for 5 minutes
5. Turn off heat and serve

 

ENJOY!