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Vegetable Okoy

With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy.

Ingredients:

250 grams sweet potato (kamote), strips
1 cup  all-purpose flour
250 grams  squash, strips
500ml  cooking oil
100 grams  carrots, strips
1/2 tsp. salt
1 cup malunggay leaves
1/2 tsp. pepper
1 pc bell pepper, chopped
1 cup  water
1 medium onion, chopped

How to cook Vegetable Okoy:

  • Combine water, egg, flour, salt and pepper.
  • Mix, add all vegetables and blend well.
  • Make sure that they are well coated with egg-flour mixture.
  • Drop by spoonful into hot oil to form mini-okoy and fry until golder brown.
  • Drain excess oil using a strainer. Serve with dipping sauce.

Vinegar Dipping Sauce:

  • Mix 1/2 cup cane vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce.
  • Add 1 tbsp. chopped onion and 2 segment garlic.

 

FOOD FOR THOUGHTS: ( Sort of…)

Feeding children with vegetable is easy. With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy. Served with vinegar dipping sauce or catsup, it is good as appetizer main meal.

Vegetable Ukoy

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By Blogsdna

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