Ukoy: A Filipino Fritter Side Dish | KCET
Ukoy: A Filipino Fritter Side Dish
Chef Alvin Cailan is owner of the popular eateries Eggslut and Unit 120. His dishes have been known to visually excite and satisfy customers, so this recipe will not disappoint. You can see chef Alvin Cailan in action by watching Episode 2 of The Migrant Kitchen.
Ukoy is a traditional side dish in my province, Cavite, in the Philippines. It’s eaten as a snack — kind of like egg rolls. I love dipping ukoy in vinegar spiced with mashed up chiles and garlic. When frying, it’s vital not to fidget with it; it takes patience to get it perfectly crispy and golden brown. Ukoy is best eaten hot, but is also delicious the next day, re-fried and topped with an egg.
More From The Migrant Kitchen
14 small shrimp
1/8 cup shredded carrot
1 cup cornstarch
4 tablespoons all-purpose flour
2 cups mung bean sprouts (toge)
Salt to taste
Pepper to taste
1 organic egg
1 3/4 cup water
1 quart cooking oil for frying
1. In a bowl, combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork until it forms a smooth batter.
2. Add the shrimp, bean sprouts and shredded carrot. Mix until the three ingredients are well-coated with batter.
3. In a deep frying pan, heat cooking oil. Using a ladle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil. Cook each side for about three minutes, or until golden brown and crispy. Place on a colander or paper towel to drain excess oil. Note: Cooking may vary depending on the cooking oil temperature and size of the fritters.
4. Repeat with the remaining mixture. Serve with vinegar, sliced onion, crushed peppercorns and crushed garlic.
Officials at the Los Angeles County Sheriff's Civilian Oversight Committee abruptly ended their meeting without discussing anything on the agenda when supporters of President Trump's policies clashed with members of Black Lives Matter and other groups.
A Q&A will immediately follow the screening with writer/director Lulu Wang.
Over the past few decades, artists and scientists have helped bring focus to the art-science-technology track of Southern California's present creative economy.
The transportation hub has hardly stood still since it emerged from the bean fields of Westchester in the late 1920s.
- 1 of 179
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›