The typical Porong ote-ote tastes more unique than the usual ote-ote. Apparently, its distinctive taste comes from white soybeans which are soaked overnight.
The outside is very crispy and the inside is soft. It's so delicious, many are curious to bring ote-ote porong at home by cooking it yourself. If you are one of them, see how to make Porong ote-otee below!
1. Materials needed
Minced chicken meat (johndavidsons.com) Materials:
- 550 ml of water
- 400 grams of rice flour
- 200 grams of soybeans that have been soaked overnight
- 6 cloves of garlic
- 2 teaspoons of salt
Stuffing Ingredients:
- 500 grams of minced chicken meat
- 10 pieces of ear mushrooms
- 6 cloves of garlic
- 6 tablespoons of sweet soy sauce
- 2 tablespoons of soy sauce
- 4 stalks of green onions
- salt to taste
- pepper to taste
- enough water
2. Blend some ingredients for the skin
blender illustration (maureenabood.com) For the skin, put the soybeans, garlic, salt and water in a blender. Puree all ingredients until evenly distributed.
Add rice flour to it, then mix again. Transfer it first to a container, then set it aside.
3. Sauté the chicken until fragrant
Chicken Saute (noble.org) Prepare a frying pan that has been given oil and heat it. Add the peeled garlic into it, then stir-fry until it emits a fragrant aroma. Then add the chicken into it, stir again until evenly distributed.
4. Mix with the seasoning until absorbed
Saute (msn.com) Add mushrooms to it, then stir-fry until fragrant. Add soy sauce, sweet soy sauce, scallions, salt and pepper. Stir all the ingredients until evenly distributed. Pour the water into it, then let the marinade infuse the chicken.
5. Fry the ote-ote until cooked
illustration of frying (pexels.com/RODNAE Productions)Pour oil into the pan and heat it. Add a little skin dough into it, then put the stuffing on top.
Cover again with skin dough. Fry until browned. If so, remove and serve the ote-ote porong you made.
So, that's how to make delicious ote-ote porong. You can enjoy it with your favorite chili or petis sauce.
(irp/Maz)