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)...

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

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...

kare-kare are lechon (which is also used for lechon kawali) and crispy pata (crispy pork shank). Alternative main proteins are tofu, beef chuck, beef...

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...

Chicken pastel/Pastel de pollo Chori burger Coconut burger Crispy kangkóng Crispy pata Crispy tadyang ng baka Curacha Alavar Daing Decho Dinakdakan/Warek-Warek...

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

recognizable ingredients. In the Ilocos Region, in San Nicolas, it is a crispy dinuguan that uses bagnet slices. While in Ilocos Norte, it is called mollo...