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In 2022, Mojica had established a two-story factory and expanded his workforce to 100 employees, offering six flavors of kangkong chips to both local and international customers. His strategic use of social media platforms played a significant role in expanding his customer base and boosting sales. [6] [7]
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]
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 ...
Lay’s is asking fans to submit uniquely delicious chip flavor ideas as part of the Do Us a Flavor contest. The competition is officially back after a seven-year hiatus, PEOPLE can exclusively ...
We loved using it to scoop our favorite dips because the flavor of this chip complements their flavors perfectly and the ridges help grab onto every last drop of dip. 6. Lay's Barbecue Potato Chips
Most of these flavors are sold in Canada under the Old Dutch brand, which took over Humpty Dumpty's potato chip line in Canada after acquiring the company in 2006. Old Dutch kept the Humpty Dumpty brand for potato chips in the US, as the brand was very well known throughout New England, while the Old Dutch brand is known mainly in the ...
4. Original. Original SunChips, also known by the less flattering name of "plain," are amazing dippers. They have more depth of flavor than a potato chip, and unless we're talking about kettle ...
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]