Nuggets on Stick with Dips
By Kwentong Kusina Kwentong Buhay
3 cups MAGNOLIA NUTRI-OIL PALM OLEIN, for deep-frying
1 (200 g) pack PUREFOODS FUN STUFF NUGGETS
300 grams cherry tomatoes, sliced in half
1 pc broccoli, blanched and cut into bite-size pieces
3 pc carrots, blanched and cut into bite-size pieces
2 cups MAGNOLIA ALL PURPOSE FLOUR
2 packs tempura batter mix, prepared according to package directions
skewers
ORANGE KETCHUP DIP:
1 cup tomato ketchup
1 tbsp sesame oil
¼ cup Worcestershire sauce
2 pc orange, squeeze out 1/4 cup juice
iodized fine salt and pepper to taste
GARLIC MAYO DIP:
1 cup MAGNOLIA REAL MAYONNAISE
¼ cup finely chopped garlic
iodized fine salt and pepper to taste
INSTRUCTIONS:
1. Deep-fry nuggets until golden brown. Set aside. Dredge vegetables in flour. Dip vegetables in tempura batter then deep fry until golden brown. Skewer nuggets alternately with vegetables.
2. Mix orange ketchup dip ingredients in a bowl. Set aside.
3. For garlic mayo dip, blend mayonnaise and garlic in a blender. Season to taste.
4. Arrange nuggets on a plate with dips on the side.
Makes 8 to 10 servings.
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