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Salted Egg Sauce on Crispy Kangkong

by Pauline De Mesa
Vegetable | February 20, 2019

Salted egg recipes have been on a rise recently, and this can be because of their unique salt and sweet taste. Others enjoy it on its own, while some like to pair them with other ingredients to spice up their dishes! Here’s a vegetable dish you can cook with your itlog na maalat. Fry your kangkong to crispy perfection then your home-made salted egg sauce goes on top for a touch of flavor. We assure you every bite is both crunchy and flavorful.

Recipe by Chef Trisha Ocampo
Photographed by Miguel Abesamis of Studio 100

Ingredients :

5 servings
300 g Kangkong leaves, stalks removed
Cornstarch, for dredging
Vegetable oil, for frying
Salt and ground white pepper, to season
For Batter
0.25 cup All-purpose flour

0.5 cup Cornstarch
1 tsp Baking powder
0.5 tsp Salt
0.5 tsp Ground white pepper
0.5 cup Ice cold water
For Salted Egg Sauce
3 Salted egg yolks
0.25 cup Butter
1 Bird’s eye chilies (siling labuyo), deseeded and sliced diagonally
1.5 tsp Minced garlic
0.5 cup Evaporated milk
0.5 tsp Sugar
Salt and pepper, to season

Procedures :

for Batter

  • 1
    In a mixing bowl, combine all of the ingredients for the batter until well-combined. Set aside in the refrigerator to chill.
  • 2
    Place kangkong leaves in a salad spinner to remove excess moisture or pat dry with paper towels. Dredge each leaf with cornstarch and set on a large tray.
  • 3
    Meanwhile, heat cooking oil in a large wok or frying pan over low-medium heat.
  • 4
    Dip each kangkong leaf in the batter. Drop each coated leaf one by one without overcrowding the pan.
  • 5
    Cook until crisp, about 1-2 minutes. Remove pieces with tongs then set on a paper towel to drain excess oil. Sprinkle pieces with salt and ground white pepper.c
  • 6
    To assemble, transfer fried kangkong to a serving plate and drizzle salted egg sauce on top. Serve immediately.

for Salted Egg Sauce

  • 1
    To make the salted egg sauce, steam the salted egg yolks for about ten minutes. (This step makes yolks softer and less grainy). Mash the egg yolks.
  • 2
    In a pan, melt the butter and stir-fry the siling labuyo and garlic until fragrant. Add the steamed yolks and stir until bubbly.
  • 3
    Pour in evaporated milk and season with sugar. Bring to a boil and reduce slightly about five minutes. Do not simmer too long or it will make the sauce dry.