Ingredients
100 g squash, cut into strips
170 g fresh small dilis (anchovies)
40 g malunggay leaves or spinach
1 can tomato sauce
250 g all purpose flour
1pc medium onion, chopped
6 cloves garlic, minced
1 tbsp chopped ginger
3 pc eggs, beaten
Direction
Combine squash with the rest of the ingredients.
Season with 1/6 tsp iodized fine salt
(or ½ tsp iodized rock salt)
and 1/2tsp pepper. Mix thoroughly.
Flatten thinly every 2 tbsp mixture and fry in hot oil.
Cook until crisp and golden brown.
Serve with Vinegar or Sweet Chili Sauce.
Make 24 pieces.