This is a summary of the transcript:
- The speaker is a Filipino cook who shows how to make two kinds of veggie balls with two kinds of sauces.
- The first veggie ball is made with shredded butternut squash, carrot, green peas, chives, flour, cornstarch, baking powder, and seasonings. It is fried in oil and looks like okoy, a Filipino fritter.
- The second veggie ball is made with boiled and mashed eggplant, onion, garlic, egg, flour, cornstarch, and seasonings. It is coated with panko bread crumbs and fried in oil. It is like tortang talong, a Filipino eggplant omelet.
- The first sauce is a sweet and spicy sauce made with water, star anise, Knorr liquid seasoning, sugar, pepper, garlic powder, onion powder, chili, salt, and cornstarch slurry. It is boiled until thickened.
- The second sauce is a spicy vinegar sauce made with vinegar, onion, garlic, Thai chili peppers, pepper, salt, Knorr liquid seasoning with chili, soy sauce, and sugar. It is mixed well and can be microwaved for more flavor.
- The speaker tastes both veggie balls with both sauces and prefers the sweet and spicy sauce for the eggplant balls and the vinegar sauce for the other balls. He also shares some memories and tips about the dish.
Here are the key facts from the text:
1. The video is about making two kinds of veggie balls.
2. The first veggie ball recipe uses a mixture of all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, and ground black pepper.
3. The mixture is then combined with shredded butternut squash, carrot, chives, and green peas.
4. The mixture is formed into balls and fried in oil.
5. The second veggie ball recipe uses boiled eggplants that are then mashed and mixed with yellow onions, garlic, Knorr Liquid Seasoning with chili, pepper, and salt.
6. An egg is added to the mixture as a binder, along with cornstarch and all-purpose flour.
7. The mixture is then coated with panko bread crumbs and fried in oil.
8. Two dipping sauces are made: a sweet and spicy sauce (manong sauce) and a spicy vinegar sauce.
9. The sweet and spicy sauce is made with star anise, Knorr Liquid Seasoning, sugar, pepper, garlic powder, onion powder, and chilis.
10. The spicy vinegar sauce is made with Thai chili peppers, onions, garlic, Knorr Liquid Seasoning with chili, soy sauce, sugar, and vinegar.
11. The veggie balls can be served with either of the two dipping sauces.
12. The recipe does not recommend preparing the mixture a day in advance and refrigerating it, as the baking powder will lose its effect.
13. The veggie balls can be made traditionally using the "2 spoons method" to shape and fry the balls.
14. The recipe uses a tool to shape the balls, but it is not necessary.
15. The veggie balls can be served as a snack or as a meal.
16. The recipe is inspired by the author's childhood in the Philippines, where veggie balls were a common street food.