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...

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

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...

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

Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza...

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

the skin of the pork after it has been seasoned and deep fried often to a crispy, puffy state. Other styles may be fatty or meaty, not fried as much, and...