Recipe Category: Appetisers

Okoy originated in Laguna, Philippines. It is similar to a savory pancake with shrimps and vegetables. Some also add sprouts and tofu for a healthier take on the traditional Okoy.

Most Pinoys can describe what Kinilaw is. A lot would say that it is a fireless cooking. Cooking the raw meat, fish or seafood using a form of acid, can be from a citrus fruit or vinegar, plus the exciting kick by adding chilis. This is often served as an appetizer or as a “Pulutan” when drinking beer and hard liquors.