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.
Judith Baca’s mural work asks tough questions about public art and what role it plays in a multicultural society. These seven books illuminate the intersection between Baca’s work, public histories and art practice.
This photographer is taking portraits of people wounded from police brutality during Black Lives Matter protests. The powerful images are a form of testimony.
In response to the closure of their physical spaces, L.A. art galleries have embraced online exhibitions to an unprecedented degree. This transition has changed the way they present artworks and unexpectedly, how they relate to one another.
Started while in quarantine, 3D PPE Artist Network has produced and distributed more than 7,000 free face shields to some 60 locations.
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.