Thank you, from the Foods of the World Forums! |
Ukoy |
Post Reply |
Author | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
Posted: 30 November 2011 at 09:47 |
Ukoy From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970
To make about 10 cakes: 1/2 cup boiling water Combine the water, shrimp, annatto and salt in a heavy 1- to 1.5-quart saucepan and bring to a boil over high heat. (The annatto colours the shrimp a brighter pink than usual.) Reduce the heat to low and simmer for about 3 minutes, or until the shrimp are firm and pink. With a slotted spoon, transfer the shrimp to paper towels to drain and strain the cooking liquid through a sieve into a bowl. Measure the liquid, add enough water to make 1.25 cups and set aside. (Traditional Phillippine cooks prefer to leave the shrimp in their shells, but you may prefer to shell and devein them.) In a deep bowl, combine the flour and cornstarch. Pour in the shrimp cooking liquid and beat until the liquid is absorbed. Then add the grated sweet potato and squash and beat vigorously with a spoon until the mixture is well-combined. Pour the oil into a heavy 10- to 12-inch skillet. The oil should be about 1/2-inch deep; if necessary add more. Heat the oil until it is very hot but not smoking. To make each cake, spoon about 1/3 cup of the vegetable mixture onto a saucer and shape it into a small, flat, round cake: Sprinkle a teaspoon or two of the scallions on top and lightly press a shrimp into the centre. Then, holding the saucer close to the surface of the hot oil, gently slide the ukoy into it with the aid of a spoon: Depending on how fast you maneuver, you may be able to fry 3 or 4 ukoy at a time.
Allow each ukoy to fry for about 3 minutes, spooning the oil over each cake; then gently flip each over with a slotted spatula and continue frying for another three minutes, or until each each cake looks brown and crunchy on both sides. Regulate the heat so they cook richly and evenly without burning. As each ukoy browns, transfer it to paper towels to drain. While they are still hot, arrange each ukoy, shrimp-side-up, on a heated platter and moisten each cake with a little of the garlic sauce. Pour the remaining sauce into a [small serving] bowl or sauceboat. Serve at once. *Garlic Sauce From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970 Used as an accompaniment to Phillippine dishes such as fried lumpia and ukoy. To make about 1 cup: 1 tablespoon finely-chopped garlic With a mortar and pestle, or in a small bowl with the back of a spoon, crush the garlic and salt together until they become a smooth paste. Pour in the vinegar and stir vigorously with a spoon to mix the ingredients thoroughly. Serve the sauce from a bowl or a sauceboat as an accompaniment to Phillippine dishes such as fried lumpia and ukoy. Tightly covered, garlic sauce may be kept at room temperature for a day or so. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Sponsored Links | |
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |