Yes, I’m a fan of this yummy appetizer. Just a simple dish of kangkong leaves mixed in batter and then fried to crispy goodness. I like how the delicious flavor of the leaves comes out in this dish. Heck, I’d even choose this over pork chicharon anytime. Crispy kangkong can be usually found in restaurants serving Filipino food. You can also try it in Delongtes (Davao city) and Papa Pin’s (Tagum city).
Chicharong Bulaklak is a Filipino street delicacy. This is usually sold on the streets together with fishballs, kwek2x and isaw. It is made from pork intestines, seasoned and then deep fried. One would be surprised to find that this is truly very tasty and flavorful. Word of caution though, this is high in uric acid and cholesterol. Eat in moderation. Disclosure: Nothing to disclose, we paid for our meals.