MY CRUNCHY, YUMMY OKOY

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This is actually my third version of okoy—and even Jim noticed the difference! After a few trials (and tasty errors), I can finally say: this is it.

I used a carrot, a sweet potato, and an equal amount of pumpkin, all cut into similar-sized strips. I added red onions and spring onions, too. 

Then I lightly toasted everything in the oven for about 10 minutes—just enough to dry them out and bring out their natural sweetness. 

I tossed the vegetables with half a cup of tempura mix, a pinch of salt and pepper, and topped them with small shrimps, their heads neatly clipped

For the batter, I combined 1 cup tempura mix and 1 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons each of salt and pepper, and a drizzle of achuete for that lovely color. This was mixed with 2 cups of soda or sparkling water to keep everything light and airy.

To cook, I poured a little oil into a saucer, laid down the vegetable mixture, topped it with three shrimps, drizzled generously with batter, and deep-fried until golden and crisp.

And there you have it—perfectly crunchy okoy, worth every attempt and every bite. Sometimes, the best recipes really do come from a little patience and a lot of love. 

In a traditional Filipino way, we dip okoy in a mix of vinegar, a little salt, pepper and minced garlic, the perfect combination that never fail to awaken those cravings.