This post is for the first Filipino Food Blogging Event: LASANG PINOY I – Ninoy Aquino Day.
I just read this morning an invitation from stef to join a very interesting food blogging event to celebrate Ninoy Aquino’s ‘heroism and dedication to the Filipino nation’ today. So now I found myself checking what’s in my files to share as some kind of a dish prepared during that time back in ’83, as well as some thoughts about the issue that I could share.
It’s a shame that I couldn’t remember what I was doing at that time. As a young HS freshman from a nearby town to Manila, u may say I was kind of sheltered, not knowing what’s really going on beyond our small town. Sure I’ve read about ninoy & all the rallies not only from the news but also from my sister & brother who studied in manila & commuted everyday from our town to the city (due to the massive rallies, they had to walk from espana to taft avenue to get into a bus), as well as from some of my HS teachers who found ways how to join the rallies (like taking a day or 2 off just to go to Manila). It also didn’t help that my father is a true-blue marcos loyalist. I used to hear him having these small conversations & sometimes debates w/ his colleagues about what’s happening & “who’s side are you”. But I do remember where I was & what I was doing during the climax of the 1986 EDSA revolution. That’s when i finally came to realise what ninoy did for the country.
The recipe that I would like to share for this food-blogging event would be okoy or shrimp fritters. One may also call it shrimp omelette. It’s easy to cook & so practical for an average Filipino family. One may add potatoes & bean sprouts but this entry of mine is so practical especially when u found out u don’t have much inside your ref (i even omitted the onions).
2 to 3 cups of small fresh shrimps with heads
3 eggs, beaten
1 tbsp cornstarch
salt & pepper
Wash the shrimps & cut w/ kitchen scissors the sharp part of the shrimp head or u may remove the head if u wish. Cook the shrimps (without water but w/ little salt) in a casserole over medium heat for about 5 minutes. Drain & set aside.
In a bowl, mix thoroughly all ingredients including the shrimps. Heat about 4 cups of cooking oil in a deep frying pan. Pour 1 cup of the mixture at a time & fry until golden brown (and a little crispy!). Drain & serve w/ any dip u prefer, be it vinegar w/ garlic or just plain ketchup (although my son prefers ketchup w/ oyster sauce).
As usual, I always prepare soup w/ any fried dish. This time, just a simple easy-to-cook crab & corn soup w/ egg that u can buy in any grocery store.
The Filipino is worth dying for. – Ninoy Aquino