We had a heavy lunch last Sunday all because someone requested for grilled fish and squid. I was only planning of grilling squid but thought of including Salmon fish for variety. I also end up steaming a kilo of small alimasag. We had a mini seafood feast. I’m happy to discover that my son loves the grilled squid and because of that I might prepare the same dish this weekend. Do I hear a cheer of approval here? I thought someone resonate a big yes using the preamp tubes.
Here’s one no-meat dish that you can prepare for the Holy Week. I have yet to try cooking this recipe, but I’m sure your kids will love it.
For the okoy:
2 cups all-purpose flour
1 pack (8 g) Maggi Magic Sarap Seasoning
1 tsp salt
1/2 tsp ground pepper
1 cup water
1 egg, beaten
3 cups green papaya, grated
1 cup togue (bean sprouts)
oil for frying
1/2 cup small shrimps for topping
For the dip:
1/2 cup vinegar
1/4 cup chopped onion
1 tsp sugar
1/4 cup Maggi Savor seasoning, Classic flavor
Combine all ingredients and mix well. Set aside.
For the okoy:
1. In a bowl, combine flour, Maggi Magic Sarap, salt and pepper.
2. Pour in water and beaten egg. Mix thoroughly to combine.
3. Add grated papaya and togue. Continue mixing until mixture is blended enough to be formed.
4. Form mixture into patties of desired size.
5. Heat oil. Top each uncooked patty with a few shrimps before frying.
6. Fry in hot oil until crispy and golden brown. Drain okoy on paper towels to remove excess oil.
Serve with vinegar dip on the side.
Source: Woodrose Family Cookbook.
I got a warm shawarma from my husband the other night. He was so sweet to buy me my favorite! It’s been weeks since I had one. It’s the tender and juicy beef and the spicy ingredients that made me fall for this flavorful snack.
Thinking and writing about it now makes me crave for more. I wish I will have one again tonight or, better yet, learn how to prepare shawarma at home. Have you tried preparing shawarma at home?