The most basic traditional
okoy recipe uses a small amount of
galapong (ground soaked
glutinous rice) as the
batter, spiced to taste with
onion,
garlic, salt, and
scallions. It is mixed with mashed
kalabasa (
calabaza) and unshelled small
shrimp. They are deep-fried as small flat patties until golden brown. Excess oil is drained on paper towels and the dish is served warm and crispy.
Okoy batter can also be mixed with
kamote (
sweet potato) or
kamoteng kahoy (
cassava), instead of, or in addition to
calabaza. Other ingredients are also traditionally added, including
mung bean sprouts (
togue) and/or
julienned carrots,
onions, and green
papaya. The dish is sometimes dyed bright orange with
achuete seeds.
Okoy can be eaten on its own or with
white rice. It is usually eaten as a snack, as
appetizers, or as a breakfast meal. Traditionally, it is served with a
vinegar-based dipping sauce; like
sinamak (vinegar with
labuyo chilis, ginger, garlic, peppercorns, and onion) or
pinakurat (vinegar with
fish sauce,
labuyo chilis, peppercorns, ginger, garlic, and dried
mangoes). It can also be dipped in
banana ketchup,
tomato ketchup,
sweet and sour sauces, or even garlic
mayonnaise. ==Variants==