Ukoy (Shrimp Fritters)


Here’s What You Need: 

12 pieces large shrimps
2 square pieces (3×3) tofu, cut into small cubes
3 cups bean sprouts (togue)
1/2 cup scallions, sliced
1 cup sweet potato, cut into thin strips

Batter

1 cup all-purpose flour, sifted
1 cup cornstarch, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup hot water
1/2 teaspoon anatto powder (achuete)
3/4 cup shrimp broth click here for recipe
1 egg
canola oil for deep frying

Garlic – Vinegar Dipping Sauce 

1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 cloves garlic, finely chopped
red chili peppers, optional (labuyo)

Here’s How: 

Wash shrimps thoroughly, remove and set aside the head. Leave the shells and tails on.

in a medium saucepan heat oil. Dilute anatto powder in hot water in a small bowl and set aside. In a separate bowl combine flour, cornstarch, baking powder, salt and black pepper. Add the shrimp broth, anatto water and the egg. Using a wire whisk beat the batter until it becomes smooth. Set aside. In a saucer, arrange a bed of sprouts, yams, tofu, scallions and a shrimp. Add about 1/4 cup of batter and carefully transfer the ukoy mixture into the hot oil. Fry until it becomes crispy on both sides.

In a small bowl combine vinegar, salt, sugar, black pepper and garlic.

Serve immediately with  garlic-vinegar dipping sauce.

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Shrimp Broth

Shrimp broth or shrimp juice are commonly used in Filipino Cuisine. They are typically used in making pansit palabok, luglog, bihon, ginisang munggo, lomi, ukoy  and the list goes on and on… I’m so curious and asked my Mom about the difference between shrimp cubes vs the homemade shrimp broth. She simply said “nothing can really beat the taste of homemade shrimp broth” well, yeah! She is absolutely right!  At first I am quite hesitant to make my own broth first of all I don’t like the procedure of making it, I find it very messy and I would rather use the cubes as easy as 1-2-3. Just chop the shrimp cube and toss it in a cup of boiling water and ta-da…. you have an instant shrimp broth! But the whole thing changed my mind when I ran out of shrimp cubes and it kinda put me on the situation that I have to make a choice, it’s either  change my menu for that day or to make it from scratch. Yes, I made it myself and it was easier than I thought, the taste is absolutely incredible! Mom knows best! 🙂

Here’s What You Need: 

15 pcs  large shrimps heads
1 cup water

Here’s How: 

Using a mortar and pestle pound the heads of the shrimps until all the juices comes out.

Add a cup of water and strain. Shrimp juice can be store in resealable plastic bag in  the freezer up to 3 months.

 

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Sinigang na Corned Beef (Corned Beef in Sour Broth)

Here’s What You Need: 

1 (15 oz.) can palm corned beef
4 cups water
1-1/2 tablespoons tamarind soup base powder
2 tablespoons fish sauce (patis)
1 medium red onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of swamp cabbage (kangkong), or spinach


Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add the corned beef  and simmer for another 5 minutes then add the swamp cabbage. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Ginataang Hipon (Shrimp in Spicy Coconut Milk)

Here’s What You Need: 

3 large garlic clove, minced
1 (13.5 oz.) can coconut milk (1-3/4 cups)
1/4 cup water
2-3 pieces red chili peppers, chopped (labuyo)
1/4 of medium red bell pepper sliced
1 tablespoons shrimp paste (bagoong)
1 lb. large shrimps
salt to taste
1 long green pepper, sliced for garnishing (siling pang sigang)

Here’s How: 

In a large pot combine garlic, coconut milk, water, red chili peppers, red bell peppers and shrimp paste. Let it boil over medium high heat for 10 minutes. Stirring once in a while. Reduce heat to low. Add shrimps and cook for another 5 minutes. Season with salt if necessary.

Transfer in a serving dish and garnish with sliced long green peppers.

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Kilawing Tanigue (Spicy Kingfish Ceviche)

Here’s What You Need: 

2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk  (optional)

Here’s How: 

In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste.  Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey to opaque.

Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.

Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.

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Garlic Tofu with Snow Peas

Here’s What You Need: 

1 package (19 oz.) regular tofu
non-stick cooking spray
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a handful of snow peas, trimmed
3 tablespoons low sodium soy sauce, preferably Kikkoman
black pepper to taste

Here’s How: 

Drain Tofu and place tofu in two layers of paper towel to drain excess water in it for at least 20 minutes. Cut into bite size pieces.

Spay skillet with a non-stick cooking spray  over  medium high heat. Fry tofu until it becomes light brown on all sides. Scoop out tofu and set aside.

Using the same skillet heat olive oil and saute garlic for 2 minutes or until it becomes light golden brown. Add the snow peas and stir-fry for 2 minutes then add the fried tofu, soy sauce and continue stir-frying until the tofu has absorb some of the soy sauce. Season with black pepper. Serve hot.

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