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Galunggong Okoy

Yields4 ServingsTotal Time45 mins

 ¾ cup rice flour
  cup all-purpose flour
 ½ tsp baking powder
 ¼ tsp salt
 1 large egg
 ¾ cup water
 ½ small cabbageshredded
 1 cup beansprouts
 1 small carrotjulienned
 1 cup chopped snow peas
 1 cup julienned leekswhite part only
 ½ kamotejulienned
 1 galunggongcleaned, gutted and filleted
 2 tsp patis
 ¼ tsp pepper
 vegetable oilfor frying
Flake galunggong
1

Place a small pot of water on medium heat. Season water with salt and pepper and let simmer. Once water is simmering add in fillets to cook for about 2-5 minutes. Strain out the fillets from the water and flake.

Mix dry ingredients
2

Sift the rice flour, flour, baking powder, and salt in a bowl. Mix to combine.

Mix in wet ingredients
3

In a separate bowl, whisk the egg and water together. Pour into the dry ingredients and mix until smooth. Refrigerate the batter for 30 minutes.

Combine mixture with vegetables and galunggong
4

Mix the vegetables, galunggong flakes and patis, and pepper in a bowl. Pour the batter and add flour 1 tablespoon at a time if the mixture is too wet.

Cook okoy
5

Heat vegetable oil in a pot. Scoop about 1/3 cup of Ukoy and place on a banana leaf. Lower into the hot oil and slide off once the bottom of the okoy is stable and cooked. Flip to cook the other side. Set aside on a plate lined with kitchen towels.

Nutrition Facts

Servings 0