Ingredients:
2 squares kesong puti, chopped ( chopped white cheese or Feta )
2 squares tokwa, beancurd, fried and chopped
2 cloves garlic, minced
2 Tbsp. spring onions, chopped
2 Tbsp. wansuy, colander leaves or celery
1/2 teaspoon salt
1 /4 teaspoon black pepper, ground
2 dozens (kalabasa) squash flowers
1/3 cup all purpose flour
1 /3 cup cornstarch dilluted in
1 cup cold water
2 pcs whole eggs, beaten lightly
1 cup cooking oil for frying
How to cook Stuffed Squash Flowers:
- In a bowl, combine the kesong puti, tokwa, garlic, green onions, wansuy, salt and pepper.
- Mix thoroughly.
- Open up squash flower petals and spoon enough mixture into each flower. Set aside.
- Mix flour, cornstarch, eggs and water. Beat thoroughly until smooth and creamy.
- Dip each stuffed flower in the flour mixture until completely coated.
- In a saucepan heat oil and deep fry each flower until golden brown.
- Serve hot with sweet chili sauce.
