Yesterday after posting my Chicken Sinampalukan recipe, My cousin who now lives in Japan, requested for an Okoy recipe which according to her every time she attempts doing it, the crust is as hard as a stone. The reason for that is due excessive use of baking powder. Baking powder in large amount causes that hard crusty surface.
By the way to those who do not know what "Okoy" is, it is a Pinoy native merienda that is usually made up of bean sprouts (Toge), flour, water, baking powder, and some food coloring, deep fried in a very hot oil. Fresh shrimps can be use as toppings or slices of tofu. Anchovies can also be use or some cook slices of meat. So here are the basic ingredients of an Okoy.
Ingredients:
Toge (bean sprouts) - 1 kilo can yield up to 12 regular size okoy
Flour - 2 - 3 cups
Baking powder - 1 small sachet or at least 1 teaspoonful
Water
Oil - for deep frying
Food coloring - 1 small sachet or half a teaspoon color orange or yellow
Salt and pepper
Fresh shrimp or sliced tofu for toppings
Sauce:
White Vinegar -
Soy Sauce
Onion - sliced
Green chili - sliced
Sugar
pepper
Procedure:
Mix flour with water, baking powder, food coloring, salt and pepper (just a dash to taste). Be sure that the consistency of the mixture is not to watery but not too dry. You can gauge it by dipping a spoon and the batter must have that elasticity on it. Otherwise you can add water or flour little by little until you get that smooth consistency. Pour in the Toge and mix them well make sure everything is coated with the mixture.
Scoop the mixture in a small saucer and top it with tofu or small shrimps. Make sure to cover your toppings with small amount of the mixture to prevent them from falling off. Deep fry them by letting the mixture slide off the saucer to retain its circular shape. Get the Okoy out of the oil as soon as it turns golden brown and floated above the oil. Drain on paper towels to remove excess oil.
For the sauce:
In a small pot, pour in vinegar, onions, chili, sugar, soy sauce and pepper and let it boil WITHOUT stirring them. Adjust the taste as you may like it.
Note: Grated squash or grated green papaya can also be use as replacement for bean sprout specially if you are suffering from arthritis. Enjoy...
By the way to those who do not know what "Okoy" is, it is a Pinoy native merienda that is usually made up of bean sprouts (Toge), flour, water, baking powder, and some food coloring, deep fried in a very hot oil. Fresh shrimps can be use as toppings or slices of tofu. Anchovies can also be use or some cook slices of meat. So here are the basic ingredients of an Okoy.
Ingredients:
Toge (bean sprouts) - 1 kilo can yield up to 12 regular size okoy
Flour - 2 - 3 cups
Baking powder - 1 small sachet or at least 1 teaspoonful
Water
Oil - for deep frying
Food coloring - 1 small sachet or half a teaspoon color orange or yellow
Salt and pepper
Fresh shrimp or sliced tofu for toppings
Sauce:
White Vinegar -
Soy Sauce
Onion - sliced
Green chili - sliced
Sugar
pepper
Procedure:
Mix flour with water, baking powder, food coloring, salt and pepper (just a dash to taste). Be sure that the consistency of the mixture is not to watery but not too dry. You can gauge it by dipping a spoon and the batter must have that elasticity on it. Otherwise you can add water or flour little by little until you get that smooth consistency. Pour in the Toge and mix them well make sure everything is coated with the mixture.
Scoop the mixture in a small saucer and top it with tofu or small shrimps. Make sure to cover your toppings with small amount of the mixture to prevent them from falling off. Deep fry them by letting the mixture slide off the saucer to retain its circular shape. Get the Okoy out of the oil as soon as it turns golden brown and floated above the oil. Drain on paper towels to remove excess oil.
For the sauce:
In a small pot, pour in vinegar, onions, chili, sugar, soy sauce and pepper and let it boil WITHOUT stirring them. Adjust the taste as you may like it.
Note: Grated squash or grated green papaya can also be use as replacement for bean sprout specially if you are suffering from arthritis. Enjoy...
2 comments:
nice blog too i hope to try one of your recipes ty for following me..i cant 4get u esp ur acapellas...u really are talented...regards to ur family esp to ur 3 musketeers and wife...
Pare, I hibernated so long I didn't know you already got a huge compilation of recipes. You can now make a book out of it. Pare, I know where you're good at and deifinitely, this is one of those. Keep on writing, keep on sharing!
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