Veggie Okoy and Talong Balls with Manong Sauces · PrimedTable
Filipino🥬 Vegetables
Veggie Okoy and Talong Balls with Manong Sauces
Make two types of veggie balls—shredded vegetable okoy balls and eggplant talong balls—paired with two dipping sauces: sweet and spicy sauce and spicy vinegar sauce.
Adapted from a video by Panlasang Pinoy
Veggie Okoy and Talong Balls | How to Make Veggie Balls with Manong Sauce
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1
Prepare the sweet and spicy manong sauce: Boil water and add one star anise. Do not overdo it as the flavor can overpower the sauce.
2
Add Knorr Liquid Seasoning and brown sugar. Choose darker brown sugar for better flavor.
3
Add ground black pepper, garlic powder, and onion powder to season.
4
Add chopped chili peppers. Slice them smaller if you want to maximize spiciness.
5
Season with salt and black pepper, mix well, and cook for 2 minutes to extract the star anise flavor.
6
Make a cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Add it slowly to the sauce while stirring until the desired consistency is reached.
7
Remove the star anise to prevent accidentally biting into it while eating, and the sauce is ready.
8
Prepare the spicy vinegar sauce: Chop Thai chili peppers and yellow onions. Adjust the size based on preference.
9
Use a garlic press to crush the garlic (or slice it very finely) and season with black pepper and salt.
10
Add Knorr Chili Liquid Seasoning to make it savory and spicy, then add a little soy sauce mainly for color.
11
Add sugar for sweetness, then add distilled or white vinegar. Mix well. For more flavorful results, microwave for 1 minute and let cool.
12
Make veggie okoy balls: Peel and deseed the butternut squash, peel the carrot, and shred both vegetables.
13
Chop chives and combine with the shredded butternut squash and carrot in a bowl.
14
Add thawed frozen green peas (or drained canned peas) and mix well.
15
In another bowl, combine all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, and ground black pepper.
16
Slowly add water while stirring until the mixture becomes smooth.
17
Add Knorr Liquid Seasoning, black pepper, and salt to season.
18
Combine the prepared vegetables with the batter and mix thoroughly.
19
Heat oil and use the two-spoon method to fry: scoop the mixture with one spoon and transfer it to another spoon, then slide it into the hot oil.
20
Fry until the balls float and turn golden brown, indicating they are cooked through.
21
Place the fried veggie balls on a plate lined with paper towels to absorb excess oil.
22
Make talong balls: Peel eggplants, cut in half, and boil in water until softened.
23
Drain the eggplants, remove the stems, and use a fork to mash the eggplant flesh.
24
Add chopped yellow onions and pressed garlic, then mix well.
25
Season with Knorr Chili Liquid Seasoning, black pepper, and salt.
26
Add one egg as a binder and mix well.
27
Add cornstarch and all-purpose flour, gently mix without overworking to keep the texture light.
28
Place panko bread crumbs in a bowl. Scoop small portions of the mixture and roll them in the bread crumbs until evenly coated.
29
Heat oil over low to medium heat. Fry the breaded balls, flipping occasionally, until both sides turn golden brown and the heat penetrates to the center.
30
Place the fried talong balls on a plate lined with paper towels to absorb excess oil.
31
Arrange the veggie okoy balls and talong balls on a serving plate with both dipping sauces and serve.
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