Stuffed Squash Blossoms with Mabolo and Macopa Filling

You can serve this dish as an appetizer paired with a garlic-mayo dip. Buy your squash flowers on the day you plan to prepare and serve this dish because they tend to wilt quickly.

Serves 4 to 6  Prep Time 35 minute  Cooking Time 18 minutes

2 bunches (approximately 20 pieces) squash (kalabasa) blossoms
3 tablespoons oil, divided
1 medium white onion, minced
1 cup canned button mushrooms, drained and chopped finely
salt and ground black pepper to taste
2 tomatoes, seeded and chopped finely
2 tablespoons minced tambis or Malay apple (macopa)
1/2 cup finely cubed kesong puti
3 egg whites, beaten lightly

1  Prepare the squash blossoms: Snip off the stems,  wash, and gingerly pat dry with paper towels. Remove the pistil from each flower. Set aside.

2  In pan, heat 1 tablespoon oil. Sauté onion for a couple of minutes. Add mushrooms and cook for about 3 minutes. Remove from heat and transfer to a bowl. Add tomatoes. Season with salt and pepper.

3  Add macopa, mabolo, and kesong puti. Toss well.

4  Using a teaspoon, stuff filling into the squash blossoms.

5  In a nonstick pan over medium heat, pour remaining oil. Dip each stuffed squash blossom into the egg whites and pan-fry, turning once to make sure both sides are cooked through.

Crunchy tip  If you want it crunchy, combine rice flour, egg white, and water to make  a batter with a pancake like consistency. Dip stuffed squash blossoms into the batter and deep-fry quickly.

Photography by David Hanson | Recipe & Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim

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