Tuesday, August 10, 2010

OKOY, Filipino Specialty



INGREDIENTS:

2 cups cornstarch

½ cup asuete stock

2 cups flour

3 teaspoons baking powder

Salt and ground black pepper

3 cups shrimp stock

2 eggs, beaten

Cooking oil


FOR THE TOPPINGS:

2 cup spring onions, chopped

4 cups tofu, stripped

1 kilo shrimp, cleaned

2 cups papaya, grated

FOR DIPPINGS:

1 cup vinegar

1 garlic head, minced

Salt and ground black pepper

1 onion, chopped


PROCEDURES:

· Combine flour, cornstarch, baking powder, salt and ground black pepper in a bowl, mix very well. Set aside.

· Mix asuete stock, shrimp stock and eggs together. Beat until smooth.

· Heat the cooking oil in a frying pan for deep frying.

· Spread properly the grated papaya and toge in a saucer (desired amount). Sprinkle it with spring onion, stripped tofu, shrimp and small amount of flour mixture. Gently put it on the frying pan and fry until crunchy. Drain into a kitchen paper.

· Repeat procedure number 4 until the all mixture has been used.

· To make the vinegar dipping, just combine all the ingredients into a bowl.

· Place the okoy on a serving platter with the vinegar dipping.

· Serve while still crispy.

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