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Mojica's business, Kangkong Chips Original, began as a small-scale operation with an initial capital of PHP 3,000. With the help of friends, he manually produced and sold kangkong chips, starting with sales to friends and family.
Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. [1] [2] A vegetarian or vegan version of the dish can also be made by removing the egg component. [3]
Notably, these community gardens feature garden beds built up out of the soil to prevent worms from reaching the surface and risking dehydration, thereby preserving the roots of the vegetables. Some of the Asian greens and vegetables grown in these gardens include bok choy, choy sum, kangkong, Chinese mustard, eggplant, and okra, among others.
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
We had $150, and we started with chip dip. We had a local dairy make the chip dip, and I sold it to taverns, to bowling allies, to little stores, out of the back seat of my car", recalls Jenkins. [1] In 1967, Ray bought 'Cabana,' a pork skins manufacturer, for $1,200 and began selling extruded corn and cheese products. [2]
Kangkong (Water spinach) Vegetable A semi-aquatic tropical plant grown as a leaf vegetable. Kesong puti or Kasilyo Cavite, Laguna, Bulacan, Samar, and Cebu Cheese A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet. Katuray: Flower Kinampay: Bohol A specific variety of ube which is found mostly in Bohol, Philippines.
Camote cue or camotecue is a popular snack food in the Philippines made from camote (sweet potato).. Slices of camote are coated with brown sugar and then fried, to cook the potatoes and to caramelize the sugar. [1]
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]