Pumpkin and Hibi Okoy

Recipe created By Chef Nina Cruz

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Ingredients:

350grams julienne pumpkin 
1 teaspoon brown sugar 
1 teaspoon fish sauce
1 tablespoon hibi (or as desired)
Pinch of salt
Iced water
Cornstarch (about 1 cup depending on the texture) 
Vegetable oil for deep frying 


Method:

• Heat up your vegetable to 170 degrees C
• Mix together pumpkin, sugar, fish sauce and salt 
• Add cornstarch to coat pumpkin well
• Gradually add iced water until the texture is a bit sticky and the ingredients are coming together
• Carefully drop mixture to hot oil, turn it over if necessary but make sure not to move it around until it’s set. 
• Place in a dripping tray to remove excess oil. 

Best served with garlic vinegar or pinakurat 

Tips: 
• Make sure to have the right oil temperature before frying
• The texture of your mixture is very important to achieve the right crispiness