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 spoonsfuls 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.
