Friday, October 24, 2008


I had an ukoy craving last night, so I made it. The recipe I will provide below should make 12. Note that this recipe is vegan. Actually, this recipe is more accurately considered "ovo" – it is still considered vegetarian as long as you don't include the bagoong referenced below.

2 eggs, beaten
1 c corn starch
1 tsp salt or to taste
pepper, to taste

Beat the eggs, then add in gradually the corn starch and the salt and pepper.

Optional: Add in 1 tsp atchuete extract or 2 drops red, 3 drops yellow food colouring. This gives the ukoy its distinctive orange colour that the traditional addition of shrimp liquor generally gives it.

16 oz bean sprouts
1/3 c green onions, chopped

Add the veggies gradually until incorporated.

I also added 1 tsp bagoong alamang. Note if you add this, your ukoy will no longer be vegan vegetarian as bagoong is based on shrimp.

Heat oil in pan and then drop the batter by ca. 1/4 c increments. Fry until golden brown. Allow to drain on paper towels.

Best when enjoyed freshly fried. I like having this with a dipping sauce: 2:1 vinegar:soya sauce, with a smashed garlic or two. This dipping sauce also works well with lumpia and pan-fried dumplings.

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