Name: Galunggong Okoy
Yield: 4 servings
Ingredients: ¾ cup rice flour; ⅓ cup all-purpose flour; ½ tsp baking powder; ¼ tsp salt; 1 large egg; ¾ cup water; ½ small cabbage; 1 cup beansprouts; 1 small carrot; 1 cup chopped snow peas; 1 cup julienned leeks; ½ kamote; 1 galunggong; 2 tsp patis; ¼ tsp pepper; vegetable oil

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.