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PINOY SPICY KANGKONG WITH CHICHARON
FILIPINO RECIPE ~ SPICY KANGKONG WITH CHICHARON ~
PINOY SPICY KANGKONG WITH CHICHARON INGREDIENTS
2 pcs or to taste sili haba, chopped
2 pcs tomatoes, chopped
3 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp sugar
1 cup evaporated milk
3 bunches kangkong trimmed about 6 cups
1 patis to taste
2 cups crushed chicharon
PINOY SPICY KANGKONG WITH CHICHARON PROCEDURE
- Sauté the garlic, ginger, siling haba and tomatoes in the oil.
- Add MAGGI MAGIC SARAP and sugar. Cook for 1 minute.
- Add the milk and bring to a simmer.
- Add the kangkong and stir to mix well. Cover and bring to a quick boil. Season with patis and remove from heat. Do not overcook the kangkong.
- Transfer to a serving platter and top with chopped chicharon or bagnet. Serve hot.
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