Put prepared vegetables in a large bowl, add cake flour and salt, and coat vegetables well.
For Tempura batter, mix flour, cornstarch, and ice-cold broth or water in a different bowl. Do not over mix. Pour batter on the vegetable mix.
Put oil in a pan to 1-2cm deep, heat at medium-high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice. Place fried fritters on cooling racks.
Get a bowl and mix all ingredients for the dip together.
Serve kakiage with a side of the mixed bagoong and chicharon dip.