How to cook Kangkong Fritters

Kangkong Fritters is a very nutritious snack and an ideal appetizer, when cooked the Kangkong become very crispy just like the commercial chips, you’ll forget you are eating Kangkong.

This dish is very easy to cook,  very much like your typical vegetable tempura where you dip the Kangkong leaves to a batter and deep fried until golden brown.

This recipe is good for 6 persons, preparation will take 30 minutes and cooking time will take more or less 30 minutes.

• 1 bunch or tali of Kangkong
• 3 cups of Iced cold water (must add Ice cubes)
• 2 cups Cooking Oil for Deep frying

For Batter Recipe

• 1 cup Cornstarch
• 1 cup All Purpose Flour
• 2 cups water
• 1/2 tsp pepper
• 1 Egg

For Dipping Sauce

• 1/4 cup Soy Sauce
• 3 tbsp Calamansi or Lemon Juice
• pinch of Sugar
• 1 tsp. Sesame Oil
• 2 pcs Siling Labuyo or 1 Chili (optional)

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Apan-apan Recipe

Apan-apan is an Ilonggo favorite and an authentic dish in the Ilonggo region. It is closest to Adobong kangkong, a famous dish in the Tagalog region. As an Ilonggo I would say that Apan-apan is much more flavorful and mouthwatering because of Ginamos.

Ginamos is very close to Bagoong Alamang but a far cry from bagoong.  Apan-apan Recipe is very easy and simple to cook, great for a quick meal.  Prepare more rice when you cook this dish, you will surely crave for more!

• Kangkong (River Spinach)  1 bunch or tali.
• 3 cloves of Garlic, finely chopped
• 1 Medium sized Onion, sliced
• 1 teaspoons of Guinamos (Shrimp paste) or Bago-ong Alamang
• 1/2 cup vinegar
• 1/2 tablespoon sugar
• Cooking Oil
• Green hot pepper, sliced (optional)

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Lapu-Lapu Escabeche Recipe

Deep fried Lapu-lapu fish topped with Sweet and Sour sauce, this is populaly known as Lapu-lapu Escabeche.  Basically Lapu-lapu Escabeche Recipe is made by deep frying a whole fish of Lapu-lapu or Red grouper fish or any kind of meaty fish, and topping with sweet and sour sauce with vegetables.

The dish Escabeche is a Spanish classic and sugar is definitely not one of the ingredients.  It’s made with a lot of herbs and spices such as cumin, thyme, coriander, oregano and bay leaf.    The only similarity Spanish Escabeche has with our Filipino Escabeche version is the use of vinegar and fried fish.

You can always use other meaty fish aside from Lapu-lapu in order to make this dish.

Preparation time: 15 minutes Cooking time: 30 minutes

• 1 Kilo Lapu-lapu Fish
• 1 1/2 cup Canola Oil (for deep frying)
• 1/3 cup white vinegar
• 6 tablespoons brown sugar
• 3 table spoons tomato ketchup
• 1/2 teaspoon salt
• 1 thumb-sized Ginger,sliced in strips
• 3 cloves garlic, minced
• 2 medium-sized onions, cut into 8 pieces
• 1 medium sized carrot, julienne
• 1/2 cup red and green pepper, sliced in strips
• 2 green onions, sliced for garnishing
• 2 tomatoes, cut in wedges
• 2 tablespoons cornstarch, diluted with 2-3 tablespoons water

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• 3 cups or ½-kilo finely grated cassava
• 1 cup finely grated coconut
• 1 cup white sugar
• 15 pieces of banana leaves cut into 7 x 10 inches  (blanched)

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