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Spicy Kangkong with Chicharon

RECIPES

Spicy Kangkong with Chicharon

Your favorite pika-pika gets Wellnessized as crunchy toppings to fiber-rich kangkong!
  • 4-6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes

INGREDIENTS

1 tbsp chopped garlic
1 tbsp chopped ginger
2 siling haba (fi nger chili), chopped
2 tomatoes, chopped
3 tbsp vegetable oil
1 8g MAGGI MAGIC SARAP
1 tbsp sugar
1 cup evaporated milk
3 bunches kangkong (swamp cabbage)
trimmed, about 6 cups
2 cups chicharon or bagnet if desired

PROCEDURE

  1. Sauté the garlic, ginger, siling haba and tomatoes in oil.
  2. Add MAGGI MAGIC SARAP and sugar. Cook for 30 seconds.
  3. Add milk and bring to a simmer. Add kangkong and stir to mix well. Cover and bring to a quick boil. Remove from heat.
  4. Transfer to a serving platter and top with chopped chicharon or bagnet. Serve hot.

NUTRITION COUNT


Carbohydrates: 8 g
Protein: 6 g
Fats: 12 g
Calories: 168 kcal

GOOD TO KNOW


Dark green leafy vegetables provide calcium and iron. Include three to fi ve servings of leafy vegetables in your daily diet.

GOOD TO REMEMBER


When buying kangkong, choose those with large, unblemished leaves that are deep green in color.