Category Archives: Vegetables

Okoy: Pumpkin and Shrimp Fritters

okoy2

For those celebrating Halloween, here is a Pinoy dish , a pumpkin-inspired okoy recipe. Here it goes:

Ingredients:
4 cups pumpkin, grated
½ k suaje, head on, spiny parts removed
1 pc red onion, finely sliced
1 c carrots, grated
½ c cornstarch
2 pcs eggs, beaten
To taste salt and pepper
Olive oil (for frying)

Procedure:

1. Combine the pumpkin, carrots, onions, cornstarch, agg and salt and pepper in a bowl.
2. Mix in the shrimp.
3. Form the mixture into patties. Place 1-2 pieces of shrimp on each patty.
4. Heat the olive oil for frying.
5. Deep fry the okoy until the patties turn golden brown in color.
6. Drain excess oil on paper towels.
7. Serve with vinegar dip.

Ukoy, a Malabon favorite

Chef Michael Giovan Sarthou III (or Chef Tatung) in his recent demo for The Maya Kitchen Culinary Elite Series generously shared his recipe on Ukoy, so you can try and prepare them in your own kitchen. This Malabon favorite- Shredded vegetables and shrimp is coated in light annatto infused batter, deep fried to a golden crisp fritter.

Ukoy fritters 1

Batter:
1 cup MAYA All-Purpose Flour
2 tablespoons MAYA Cornstarch
1 teaspoon baking powder
dash of pepper
¼ cup ice cold water
2 tablespoons fish sauce
2 tablespoons annatto oil

1. Mix all dry ingredients in a bowl.
2. Add the water and fish sauce.
3. Mix the annatto oil well into the batter.

Vegetable Ingredients:

½ cup squash, cut into thin strips
½ cup camote, cut into thin strips
1 cup bean sprouts
1 red onion, sliced thinly
1 bunch spring onions, cut into inch-long pieces
1 cup small fresh shrimp, whiskers trimmed, washed and drained

Procedure

1. Heat 1-inch deep oil for frying in a deep heavy-bottomed frying pan.
2. Mix in all vegetables into the batter.
3. Drop batter by spoonful in hot oil allowing 1 or 2 shrimps and fine onion slices per ukoy.
4. Fry until golden brown.
5. Serve hot with vinegar and garlic dip.

Serves 6

The Maya Kitchen Culinary Elite Series features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public. For more information, log on to www.themayakitchen.com or e-mail [email protected]

Tortang Talong (Stuffed Grilled Eggplant Omelet)

I tried out this simple eggplant omelet recipe from Kristine Keefer, public relations coordinator for the French Laundry in Yountville, California.

Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner. I am pretty sure overseas Filipinos will love these recipes.

Ingredients
2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste

eggplant omelet

Continue reading Tortang Talong (Stuffed Grilled Eggplant Omelet)

Two versions of Lumpiang Ubod

Lumpiang UbodI am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version.

Ubod Mixture
2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained
2 cloves of garlic, crushed
1 onion, chopped
1/2 kilo shrimps, shelled and sliced in small portions
2 Tablespoons patis (thin sauce)
1/2 kilo boiled pork cut into think strips
salt and pepper to taste
3 pieces Green beans, sliced (optional for accent)
1 piece carrots, sliced(optional for accent)
Lettuce for the fresh lumpia version

Procedure for Ubod Mixture

1. Saute garlic and onion in very little oil in the saucepan.

2. Add the shrimps and patis until the fishy taste is gone.

3. Add the pork and bring to a boil.

4. Season with salt and pepper.

5. Add the ubod and cook until tender.

6. Wrap ubod mixture in lumpia wrapper

  • if fried, you can buy ready made wrapper at the supermarket. Tuck in green beans and carrots in between the ubod mixture. Deep fry and serve with vinegar-garlic mixture
  • If fresh lumpia, Wrap Ubod mixture in lumpia wrapper (see recipe below) with a piece of lettuce inside. Serve with sauce (recipe below)

Lumpia wrapper

2 whole eggs
2 tablespoon vegetable oil
1 cup cornstarch
1 1/2 cups water
1/2 teaspoon salt

1. Beat eggs until thick then add oil.

2. Mix in alternating with cornstarch and water. Season with salt.

3. Heat little oil in a teflon pan before using to prevent sticking.

4. When oil is hot, line the bottom of the pan with thin layer of batter and cook until wrapper can be easily taken off the pan. Tilt the pain to spread the batter evenly.

Yield is 12 pieces so make 3 recipes to wrap the above ubod mixture

Sauce
1 cup sugar
3 cups water
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1/2 teaspoon salt

Melt sugar in a saucepan using low heat. In a bowl, mix a little water, soy sauce, cornstarch and salt and mix until it comes out into a smooth paste. Add all the water to this paste. Pour this mixture in the saucepan of melted sugar. Stir until thick