ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines»
  • Southeast Asian Cuisine

Street Food Recipe - Ukoy

Updated on November 7, 2012
Ukoy | Source

Ukoy Filipino Recipe

I guess, most people are unaware of the existence of this type of side dish, which is called Ukoy.

Ukoy, or also known as Okoy in many areas of the Philippines, is a Filipino dish characterized by having small shrimps, flour and other selected vegetables such as sprouted mung beans, and many others as the ingredients then usually fried in cooking oil. For some, who knows about this, it is considered to be a snack or pulutan (side dish for those who are drinking beer and other alcoholic drinks), and for others like my family, it a dish which is usually served during morning meal.

If you are interested to cook this for your next meal, follow and prepare the ingredients below:

You will need:

¼ cup flour

¼ cup water

½ cup mung beans/ togue (sprouted)

1 cup small young shrimps

1 cup cornstarch

¼ teaspoon baking powder

½ teaspoon black pepper (ground)

½ teaspoon salt

1 piece egg (uncooked)

cooking oil

Preparatory Procedures:

In a bowl, mix together the flour, water, cornstarch, baking powder, black pepper, salt, and uncooked egg.

Stir it well until it blends completely.

Combine the small young shrimps and sprouted mungbeans into the bowl. Stir again and set aside.

Here’s how to cook:

Pour some cooking oil into a frying pan while setting the fire into medium fire.

Add a scoop of the mixture and let it fry into the oil for about 2 minutes until it turns brown all over.

Flip it to fry the other side. Repeat the procedures with the remaining mixture.

Remove from the pan and place into a serving plate.

Turn off the heat and it’s ready to serve!


    0 of 8192 characters used
    Post Comment

    No comments yet.