okay na okoy

you know you’re an aspiring food blogger when you ask everyone to please lay their hands off the food for a moment until you have taken a photo 😀 ha.ha. but these okoy had to be eaten while they were hot, so i had to take the picture pronto.
i bought these from a streetside vendor near the betis church. they have grated green papaya, kalabasa (squash) and cassava in them. the outside has a crunchy crust while the inside is soft but not mushy. the onions are caramelized, and the shrimps are fried to a crisp. then it is dipped in spicy vinegar.
oks na oks. 🙂

4 Comments Add yours

  1. Guagua Girl says:

    wow, it's almost as if you knew i was looking for okoy this weekend 😉 my parents had some okoy from a restaurant called blue ribbon in jersey city and they were telling me all about it. unfortunately, when my dad called to check, the restaurant was already closed (had lechon kawali instead).

    about taking photos, some of my friends are so used to me by now that they're the ones who remind me to take a picture 😛


  2. Betis Boy says:

    ha.ha. what did that article from HP say about the psychological state of those who like taking food photos again? 😀


  3. Claire espina says:

    I prefer kapaya than squash. I have never had cassava with okoy. Subuknan ku ing squash and cassava when I make some.


  4. Betis Boy says:

    achi, i forgot about the green papaya, which was part of the it too, maybe a 50-25-25 mix in favor of the capaya. the cassava makes it a lot crunchier, the squash the sweeter, and the papaya the base flavor and texture.


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