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.
William H. “Bill” Kobin, a public media icon who helped build PBS flagship station KCET into a Los Angeles powerhouse, airing news programs like the acclaimed “Life & Times” and helping to launch Huell Howser’s career, has died.
Several gorillas at the San Diego Zoo Safari Park have tested positive for SARS-CoV-2, the virus that causes COVID-19, zoo officials announced today.
Investing in arts and culture is increasingly being recognized as a catalyzing force for community development.
La nueva variante hasta ahora ha sido detectada en cuatro personas en el Estado Dorado, luego de su descubrimiento inicial en los Estados Unidos en un Guardia Nacional de Colorado.
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.