Do you have a dish that you can’t seem to perfect? Or are trying to perfect?
For me, the first dish was pancit. And now, that dish is okoy or fritters.
Okoy here has many variations. It can be pure vegetables. You can add seafood to it. It can be pure small shrimps, too. This version that I made above has togue (beansprouts), carrots, spring onions, and small shrimps.
I’ve been trying to cook a really good okoy for years. This version was close. I guess all the versions I cooked before were okay. They tasted good. But this one… this one just needs a few more tweaks and it will be perfect.
After cooking a few pieces, I tried cracking the first one, but it was still too hot! I ended up slightly burning my fingers. 😂 I ran to the sink to put them under running water.
But that didn’t deter me. I got 2 forks and took a small piece. I tasted it and declared, “this needs nuoc cham!” 😁
Okoy here is usually just served with vinegar, but I have a love affair with nuoc cham. I really like it. Just don’t add chilies as I’m sensitive to that.
If you’re not familiar, nuoc clam is a Vietnamese dipping sauce made with fish sauce, some limes, a little sugar, and other ingredients. I made mine very simple, to avoid flaring up.
I served my okoy with some leftover fried fish and a little soupy mung bean stew. I normally make the broth thicker, but I had too many things going on that day that I just added a lot of water, left it, and set a timer on the stove.
You know what, this okoy was really good because my husband ate several pieces. And even when I served it again on another day, he still enjoyed it. I did, too!
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’Til our next shared bite,
Stay cozy. Stay curious. Stay nourished.
LET'S EAT.
With grace, warmth, and a full heart,
Lady E
Exhibitor and Speaker at the Philippine Book Festival 2026
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