OKOY (fried crispy vegetables omelets)

• ½ cup cornstarch
• 2 cups flour
• 2 eggs
• 2-3 cups squash, grated
• 1-2 cups bean sprout “toge” (or grated turnips “singkamas”)
• 1 cup carrots grated
• 1 cup malunggay leaves (or thinly sliced “lubias or chicharo”)
• 2-3 pcs bell pepper, chopped
• 2 cups fried shrimps (or 1 cup chopped cooked bacon)
• 2 tsp salt
• 2 tsp pepper
• 1 cup water
• 2 onions, chopped
• 2 cups cooking oil

• Combine water, egg, flour, cornstarch, salt and pepper.

• Add all vegetables into the mixture and blend well.Make sure that they are well coated with egg-flour mixture.

• Tip1: to make it real crisp add 1 cup of “galapong” into the mixture

• Tip2: street food okoy has a drop of food color: yellow or orange

• Chill the mixture real cold before cooking. Drop small amount into hot oil, deep fry until brown and crispy.

• Drain excess oil using a strainer. Serve with dipping sauce.

• Mix 1/2 cup 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
• Add 2 chillies - siling labuyo for a real hot tasting sauce
  

Serve hot.  Makes about 12 big okoys or 24 small ones.

Enjoy your meal.  MWAHUGS!