MAGGI Magic Sarap: Crispy Pinakbet Okoy

Pinakbet is the undisputed soul food of northern Ilocos, historically born from the necessity of cooking whatever grew wild in the backyard. Traditionally stewed down with savory bagoong until the vegetables shrunk and collapsed into pure, deep flavor.

But who says heritage can’t have a modern crunch?

The Simpol Kitchen is taking those iconic, earthy flavors of the sweetness of squash, the bite of ampalaya, and the richness of shrimp paste, and turning them inside out. By transforming a humble stew into a shatteringly crisp Okoy, you get the ultimate contrast of ancestral flavor and street-food texture. 

Seasoned with MAGGI Magic Sarap and topped with a savory ground pork bagoong sauce, this is a beautiful nod to Filipino heritage and roots, reimagined for the modern Simpol peeps!

Ingredients:

Set A: Vegetables

• 150g squash, julliened 
• 1 eggplant, julliened 
• 3 pcs okra, julliened
• 3 pcs string beans, chopped
• 1 small ampalaya, sliced 
• 1 small red onion, sliced

Set B: Batter

• ½ cup all purpose flour
• ½ cornstarch
• 1 tbsp baking powder
• ½ tbsp maggi magic sarap
• 1 tsp ground pepper
• ½ cup cold water

Set C: Bagoong Sauce

• 3 tbsp oil
• 3 garlic cloves, minced
• 1 small red onion, minced
• 1 medium tomato, minced
• 100g ground pork
• ½ tbsp maggi magic sarap
• 2 tbsp bagoong alamang 

Set D: Cooking the Veggies

• Oil for deep frying 

Procedure:

• Cut all the veggies, wash and pat dry, set aside. 
• In a clean bowl, combine all the ingredients, mix well and set aside. 
• In a different pan, saute garlic, onion, tomato for 1 min. Add the ground pork, maggi magic sarap and bagoong and cook for 8-12 mins, adjust the taste if needed.
• Heat the pan on medium heat,mix the veggies in batter and deep fry on medium heat, cook unlit golden brown and crispy. 

Simpol Cooking Notes: 

• Soak the ampalaya in salt and water for  5 mins to lessen the bitter taste.  
• For children who are picky eaters, finely dice the vegetables to help them blend seamlessly into the mixture making them more appealing and less noticeable. 
• Incorporating baking powder into the batter helps create a lighter texture and enhance the crispiness of the okoy. 
• Ensure that the bagoong sauce has a paste-like consistency before using it as a topping. This helps it adhere better to the pinakbet okoy and prevents it from affecting the dish’s crispy texture. 
• Serve with spiced vinegar to complement the dish and elevate its overall flavor profile for a more enjoyable pinakbet okoy experience. 

Whether you’re serving this as a fun weekend appetizer, a clever way to sneak veggies into the kids’ lunch, or a nostalgic pulutan with friends, this Pinakbet Okoy brings the perfect balance of classic soul and modern crunch to your table.

Grab your spiced vinegar, call the family over, and dig in while it’s hot, loud, and shatteringly crispy.

Click here to watch the full recipe video!

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