Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and...

and sugar. It differs from adobong kangkóng in that it does not use vinegar. A local appetiser called crispy kangkóng has the leaves coated in a flour-based...

tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง)...

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday...

fried in butter or oil with garlic, oregano and salt. The poultry is served crispy and with fried onion and xcat-ik or blonde chili strips. Arsik Brathering...

as a starchy broth thickener), white radish (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng). Most Filipinos like to...

dishes Bagnet Calamares Camaron rebosado Carne frita Chicharon Crispy kangkóng Crispy pata Crispy tadyang ng baka Daing Fish balls Kikiam Lechon kawali Nilasing...

(pusít). Vegan options utilize vegetables and fruits, like water spinach (kangkóng), bamboo shoots (labóng), eggplant (talóng), banana flowers (pusô ng saging)...

dishes Bagnet Calamares Camaron rebosado Carne frita Chicharon Crispy kangkóng Crispy pata Crispy tadyang ng baka Daing Fish balls Kikiam Lechon kawali Nilasing...

sauce with calamansi). When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet, a variant of chicharon. Lechon kawali is...