Monday, June 7, 2010

Okoy (vegetable patties)

I bought some mung bean sprouts the other day coz I wanted to cook some vegetable lumpia. But when I had a look at the freezer, no lumpia wrapper. So I did the next best thing, Okoy.

Lucky, I also have some pumpkin, so I combined the two together and made a good okoy. I have done this recipe before with all different kinds of vegetables. I used, zucchini, corn, carrots and with great success too. I think, it all comes down with the vinegar dipping sauce. But then again, my hubby does not eat them with vinegar so they must be good by themselves ;p (lucky I was able to enticed my boys to try vinegar dipping sauce, now they love it)

I had some left over roast pork from last night, the okoy below have pork. I must admit, I like the one without pork better. It's a good thing, Kim liked the one with pork.


100 grams of mung bean sprouts, cleaned thoroughly
100 grams of pumpkin, grated
1 large onion, chopped finely
salt and pepper
1 cup of self raising flour
1 cup of cornflour
2 eggs
3/4 - 1 cup of water
oil for frying.


Combined the flours in a mixing bowl.
Add enough water to make a good consistency.
Add the eggs and seasonings.
Put the mung bean sprouts, pumpkin and onions.
Mix thoroughly.

  1. Heat oil in a frying pan.
  2. Spoon the mixture onto the hot oil and flatten the mixture a bit.
  3. Do not clutter the pan, so that the okoy won't be ruined.
  4. Watch them so that they won't burn. Turn them over when they turn brown but not burnt
  5. Repeat until all the mixture is cooked.

For the sauce:

freshly crushed garlic
chili (as many as you can take)

Chicken Arrozcaldo (Lelut manuk)

I am posting this dish because my son Kim really likes this dish. He wants to learn how to cook it so that when he goes to Europe he will have a diet of Arrozcaldo :)

I remember when I was a young girl growing up in the Philippines, whenever one feels under the weather, this dish is the one that will cure everything. This is our answer to every sickness we feel. And sometimes, if we don't have chicken to put in there, we just put a simple egg. Of course, chicken is a lot tastier, but hey, it does the trick.


1/2 kilo of chicken (thigh fillets are the best if using chicken without bones, but preferably wings because it's a lot tastier) chopped into bite size pieces
2 tbsp cooking oil
1 head of garlic, minced finely
1 medium onion, chopped finely
1 tsp of minced ginger
1 - 2 tsp of fish sauce (salt can be used but does not taste as good as fish sauce)
1 cup raw rice (rinsed)
spring onions, sliced thinly
calamansi or lemon


  1. Heat oil in a saucepan.
  2. Add the minced garlic, cook until brown. Remove from the pan to be used as toppings later.
  3. Add the onions, cook until translucent.
  4. Add the ginger, stir.
  5. Add the chicken, and mix thoroughly.
  6. Add the fish sauce.
  7. Put the rice in and mix thoroughly again.
  8. Add water. Make sure it covers all the rice and chicken.
  9. Keep stirring until the chicken and rice are cook and tender. Keep adding water if you think it's getting dry.
  10. Check for seasoning.
  11. Then serve with the fried garlic, spring onions and some calamansi or lemon, pepper and extra fish sauce. Enjoy

Sweet and Sour Chicken

I have posted Sweet and Sour Pork already, but I thought this sweet and sour chicken is a lot simpler. It's also a lot quicker to cook, in my opinion.

I was craving for some chicken necks, don't know why, I guess it's because I saw them at Coles Supermarket the last time I was there. So I sent the hubby to buy some. And he came home with marinated chicken thigh fillets. He said the butcher didn't have any chicken necks. I wonder what they did with them? Hmmm ... Anyway, I didn't really want to bake the chicken thigh fillets, so I thought I better make a sweet and sour out of them.

I must admit, it turned out really well, considering they have been marinated in some sort of sweet chili garlic God knows what else. The hubby was quite pleased with the outcome as well. He was quite proud of himself in buying the chicken thigh fillets.


4 chicken thigh fillets, cut bite size
4 tbsp of cornflour
salt and pepper for seasoning
2 tbsp cooking oil
2 cloves of garlic, minced finely
1 medium onion, chopped finely
1 capsicum (red or green) sliced
2 medium carrots, cut round
1 can of pineapple, cut into bite size pieces

Sweet and Sour Sauce (mix these ingredients thoroughly)

1/4 vinegar
1/2 cup sugar
1/2 cup water
2 tbsp soy sauce
1 tsp salt or thereabouts


  1. Mix the cornflour and chicken and season with salt and pepper.
  2. Heat the oil in a wok then fry the chicken, until slightly cook. Remove the chicken from the wok and put on a plate with absorbent paper.
  3. Cook the garlic in the remaining oil (add some more oil if necessary).
  4. When the garlic is brown, add the onions. Cook the onions until translucent.
  5. Add the carrots, capsicum and pineapple pieces.
  6. Cook until carrots are tender.
  7. Return the fried chicken and add the mixed sweet and sour sauce.
  8. Keep stirring until it boils, then thicken with cornflour if you desire.
  9. Serve with rice. Enjoy.