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- Okoy around the Philippines!
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- Okoy.
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Love it, hate it.
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Who loves it?
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- I love it.
- I love it.
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- Specifically the crispy ones.
I feel like it just scratches
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the itch of like wanting
something crispy.
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- Okoy, I feel like, is something
we all grow up eating
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regardless of where you grew up.
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But I don't know
if I'm the one being ignorant here
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but I never realized
that there were different types
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of okoy.
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- Me too.
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- I didn't know that
there were different types
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of okoy around the Philippines.
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- I thought it was just, like,
whatever randomly
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is in your house—
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squash, and what are the...
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And sweet potatoes.
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- Carrots.
- Yeah.
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- Yeah. Carrot, sweet potatoes.
Like, those are the mainstays,
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and then you can add
whatever else you want in there.
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So what are some of the recipes
that we're doing today
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that kind of shocked you
the most?
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- For me, it's okoy maranay,
it's more of like...
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Since it is like small fish,
like dulong,
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it's more patty-like
but you still also get that crisp.
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- Okoy of Marikina.
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It's actually not
the usual fritter that you see.
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- Marikina has its own okoy?
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- Yeah.
- I don't believe you.
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(laughs)
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Double check this [ _ ].
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Be like, "Hey, San Juan,
Quezon City,
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you guys have
your own okoy variety?"
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- Actually, all of the people
I contacted gave me
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like one thing
and it's like wrapped
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in lumpia wrapper.
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So it's not like a fritter.
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And then, when you go
to gotohan,
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you'd also see it paired
with goto and okoy.
