Spicy Kangkong with Chicharon
Your favorite pika-pika gets Wellnessized as crunchy toppings to fiber-rich kangkong!
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
- Sauté the garlic, ginger, siling haba and tomatoes in oil.
- Add MAGGI MAGIC SARAP and sugar. Cook for 30 seconds.
- Add milk and bring to a simmer. Add kangkong and stir to mix well. Cover and bring to a quick boil. Remove from heat.
- Transfer to a serving platter and top with chopped chicharon or bagnet. Serve hot.
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.