Okoy

Okoy is a Filipino street food and snack consisting of crispy fried rice cakes or flour-based bihon fritters served with a variety of sauces and condiments. The term "okoy" is derived from the Filipino word for "fried," and the name directly translates to "fried flat rice cakes."

The dish typically consists of thinly sliced or grated rice, which is mixed with various ingredients such as flour, water, or eggs to create a sticky dough. The dough is then flattened into thin sheets or cut into small squares, before being deep-fried until crispy and golden brown.

Okoy is often served with a variety of dips and sauces, such as vinegar, soy sauce, or spicy chili sauce. It can also be paired with other Filipino street foods, such as fishballs or lumpia. The dish is a popular snack among locals and is commonly sold by street vendors or from small food stalls.

Okoy has its origins in Filipino cuisine, and its exact history is unclear. However, it is believed to have been influenced by Chinese cuisine, which introduced the concept of deep-frying bread or dough snacks. Okoy is a staple in many Filipino towns and cities, particularly in Manila and its surrounding provinces.

The dish is relatively inexpensive and accessible, making it a popular choice for locals and tourists alike. Its unique texture and flavor have also made it a favorite among many Filipino food enthusiasts. Overall, okoy remains a beloved and enduring part of Filipino street food culture, symbolizing the country's rich culinary heritage.