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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]
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.
Some recipes that use kangkung include plecing kangkung from Lombok, mie kangkung (kangkong noodles) from Jakarta, and petis kangkung from Semarang. [23] In Thailand, where it is called phak bung (Thai: ผักบุ้ง), it is eaten raw, often along with green papaya salad or nam phrik, in stir-fries and in curries such as kaeng som. [24]
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 ...
This category contains articles with Telugu-language text. The primary purpose of these categories is to facilitate manual or automated checking of text in other languages. This category should only be added with the {} family of templates, never explicitly.
Sri Suryaraya Andhra Nighantuvu is a Telugu language dictionary. It is the most comprehensive monolingual Telugu dictionary. [1] It was published in eight volumes between 1936 and 1974. [2] [3] It was named after Rao Venkata Kumara Mahipati Surya Rau, the zamindar of Pitapuram Estate who sponsored the first four volumes of the dictionary. [4] [5]
Godown, synonym to warehouse; English from Malay, which in turn may have borrowed it from Telugu giḍangi or Tamil kiṭanku. [19] Gunny, an inexpensive bag; from Sanskrit via Hindi and Marathi, [20] probably ultimately from a Dravidian language. [21]
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]