Veggie Okoy and Talong Balls

Por Panlasang Pinoy · 45 min

Ingredientes

Modo de preparo

1. For the manong sauce, boil water in a pot. Add the star anise, brown sugar, Knorr Liquid Seasoning, garlic powder, chili pepper and onion powder. Stir until blended and simmer for 5 minutes.
2. Mix the cornstarch with 1/4 cup water, stir it into the pot, and keep stirring over heat until the sauce reaches your desired thickness.
3. Pour into a sauce bottle and let it cool.
4. For the spicy vinegar dip, combine all its listed ingredients in a jar or bowl and mix well.
5. For the veggie balls, combine the flour and cornstarch, mix, then gradually add the water while mixing.
6. Add the carrot, green onion, kalabasa and green peas and mix well.
7. Season with Knorr Liquid Seasoning and mix until fully blended.
8. Heat oil in a deep pot. Shape the mixture into balls and fry over medium heat until they float and the outside is golden brown.
9. Remove, skewer with bamboo sticks, and serve with manong sauce or spicy vinegar.
10. For the eggplant balls, boil the peeled eggplant until tender, cut into small pieces and mash. Mix with the egg, flour, onion, garlic, salt and black pepper.
11. Shape into balls, roll in breadcrumbs, and deep fry over low to medium heat until golden brown.
12. Remove and let cool. Serve with manong sauce or spicy vinegar.

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