2 gluten free cookies, sieved and crumbled (optional)
--FOR THE DIP
1 teaspoon onion, finely chopped
1 teaspoon garlic, finely minced
1 teaspoon ginger, finely minced
2 tablespoons, peanut oil
1 teaspoon, Gochujang
1 ½ cups gata
2 teaspoons calamansi juice
Mix the salt and pepper with the corn starch in a small shallow bowl. Pat the avocado segments dry, then dredge each segment’s side into the seasoned corn starch.
Meanwhile, lightly mix (do not over mix, leave lumps of flour be) the beer, flour and baking soda batter. Refrigerate.
In a deep pot or pan, heat the oil to around 180 Celsius. You will know this by dipping a chopstick or wooden BBQ stick in the middle of the oil. When you see fast moving small bubbles surging up the submerged part of the stick, the oil is ready. You may sprinkle your freshly fried Maruya with confectioner’s sugar, regular sugar, gluten free cookies, or any crumbled cookies of your choice.
While oil is heating, sauté the onion, garlic and ginger with the peanut oil in a small pan or pot or medium heat, glazing until translucent. Add the gochujang and mix well. Once everything is incorporated well, add the coconut milk. Mix well and reduce heat to a simmer. Season to taste with salt, pepper and calamansi juice, adjusting heat according to your taste or preference.
Once deep-frying oil is ready, dip the cornstarch-dredged avocado pieces in the cold batter, and deep fry until golden brown. Dry on a cooling rack.
Maruyang Abokado at Chili Gata Dip
(Featured in October - November 2016 Issue)
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