Sinigang na Okoy and Tamarind Drip

¾ cup rice flour

⅓ cup all-purpose flour

½ tsp baking powder

¼ tsp salt

1 large egg

1 tsp tamarind powder

¾ cup water

2 bundles kangkongleaves roughly chopped and stemmed cut in small discs

1 cup eggplantscut into strips

1 bundle okra cutinto discs

1 bundles sigarilyascut into strips

1 cup toguecleaned

½ kamotejulienned

2 tsp patis

¼ tsp pepper

vegetable oilfor frying

Dip

½ cup mayonnaise

1 tbsp vinegar

1 tsp tamarind powder

1 tsp garlic minced

salt and pepper to taste

Mix dry ingredients

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

Add wet ingredients

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.

Mix batter

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

Fry okoy

Heat vegetable oil in a pot. Scoop about 1/3 cup of okoy mixture and gently drop the mixture in the pan creating a disc. Flatten the mixture so it cooks flat like a pancake and flip after about 3 – 5 minutes or until both sides are golden brown

Make sauce

For the sauce, mix mayonnaise, vinegar, tamarind powder and garlic together. Season with salt and pepper. Serve with okoy.

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Sinigang na Okoy and Tamarind Drip