INGREDIENTS:
- 1/4 cup Golden Fiesta Palm Oil
- 1 tbsp annato seed
- 1 cup fresh alamang
- 1 cup kalabasa, strips
- 1/4 cup togue
- 3/10 cup cornstarch
- 1/4 cup water
- 1/4 tsp UFC Iodized Salt
1/4 tsp UFC Ground Pepper - 1/4 cup annato oil
- 2 cups Golden Fiesta Palm oil (for frying)
- 1/2 cup Datu Puti White Vinegar
- 2 cloves garlic, chopped
PROCEDURE:
1. Annatto oil: Heat oil and annatto seeds. Stir to extract color. Discard seeds.
2. Combine ingredients for ukoy. Mix well.
3. Preheat oil and fry ¼ cup of ukoy mixture at a time until golden brown. Drain on paper towels.
4. Dipping Sauce: Mix ingredients well.
5. Serve fried ukoy with dipping sauce.