Cook Book Recipe

Ingredients:

• 2 bunches Kangkong leaves (separated)

Butter:

• 1 egg white
• ½ cup flour (dissolved in ¾ cup water)
• 1 teaspoon rock salt
• 1/8 teaspoon pepper
• 1/8 teaspoon curry powder

Vinegar Dip:

• 1 cup Del Monte Vinegar
• 6 tablespoons patis
• 6 cloves garlic (sliced)
• 1 teaspoon hot sauce
• ½ cup sugar
• 1 small onion (sliced)

Procedure:

• Beat egg white until stiff. Add dissolved flour and seasoning. Mix until smooth.
• Coat each kangkong leaf with the mixture. Fry until crisp and golden brown. Drain on paper towel. Serve with Vinegar dip.

Vinegar Dip:

• Combine all ingredients in a jar. Cover and shake well, can be serving with other food.
  Like (a) chicharon,(b) fish crackers,(c) fried tokwa,(d) lumpia vegetables,(e) lumpia shanghai.

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