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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.
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- Where is yours from?
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- Maranay.
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- Where is that?
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- Oh, maranay is the...
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(laughs)
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In Ozamis.
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- Where's Ozamis?
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- This is the dog, the head.
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- The dog?!
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- I always envision
the Philippines like a dog.
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- You're embarrassing.
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- Am I the only one?
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- Why are you using
a stupid analogy?
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(laughs)
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- What is up, guys?
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If you haven't already known,
my name is Seth
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and today, I'm making okoy maranay.
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Okoy maranay uses dulong or,
you know, silverfish in English.
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- So maranay is a very fine
and tiny fish.
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***- Growing up, ito ay madalas lutuin ng aking mother because we have an abundance of maranay dito sa aming province. It's a very simple dish with only 4-6 ingredients na di mahirap hanapin at mostly readily available na sa inyong mga households.
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- You really want to highlight
the ingredient with this.
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So I'm only using
the maranay, or dulong.
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I have my garlic,
just going to take off the nuggs,
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and then do my technique.
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I don't know
what y'all are talking about.
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The big boss technique.
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I did this first!
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No, I'm just kidding.
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And from there,
we're just going to do
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a nice and rough mince.
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Here, I have a large bowl.
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I'm just going to add my dulong.
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- And then, in a medium bowl,
you're going to mix
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maranay with flour.
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- You don't want
to use anything too heavy
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'cause you don't want
to break up the fish.
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I'm going to add some egg.
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If you like a more cakey okoy,
you can add more flour.
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If you want more crispy,
you can just add
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a little more liquid
to make sure
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that you invite that crunch
into your fritter.
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- Salt and vetsin, or MSG,
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finely chopped garlic.
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So we're going to mix it properly.
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- And there. I think that is
my okoy maranay batter.
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- And then, you get
a shallow ladle, like this one,
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and fill it with your prepared
maranay to fry.
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You can choose
to make it crispy or not,
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but make sure that the oil
in the skillet
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is really hot before frying.
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So you would know
if it's cooked based on the colors.
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So don't fry too long
because it will make
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your maranay too crispy and dry.
