Planting Kangkong in your back yard

Kangkong is super rich in protein, calcium, phosporous and iron. I shared a couple recipes with you (Adobong Kangkong and the Cripy Kangkong) on how you can enjoy it. I hope you like them. They are also popular in the dish, Sinigang, which you can still just get rid of the meat.

Kangkong can be planted throughout the year, either as a seed, or through vine cutting, shoots or root stocks. It's very easy to plant Kangkong too. You can't plant it close to wet areas, like near the fish pond or lake. If you don't have that around you, just make sure the soil is constantly watered. Plant 25 cm kangkong shoots or stem vines at a distance of 30 to 50cm each. You have to weed it from time to time so that it can grow healthy. It should be ready for harvest in about one and half month after. Enjoy planting! Then you can pick them out right from your garden.

Crispy Kangkong

Here's another pinoy kangkong treat that you will surely enjoy. This dish is kinda semi-healthy because the leaves are battered and deep fried basically. Crispy kangkong is super good as appetizers in parties with people who are less weary about deep fried things.

Ingredients:

• 1 bundle of kangkong
• 1 beaten egg
• 1 cup cold water
• 1 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• salt and pepper
• cooking oil for deep frying

Make sure you wash the kangkong thoroughly and let the leaves dry before you begin. Just use the kangkong leaves for this recipe. Make a batter by mixing the egg, cornstarch, flour, salt and pepper together. Dip the kangkong leaves in the batter and fry. It should just take a couple of minutes. You can serve this with mayo. I personally just like dipping this in vinegar with garlic and some salt.