NutriAsia - Ukoy

Ukoy

INGREDIENTS

  1. 1 cup Fresh alamang
  2. 1 cup Sliced kalabasa strips
  3. 1/4 cup Togue
  4. 1/3 cup Cornstarch
  5. 1/4 cup Water
  6. 1/2 tsp UFC Iodized Salt
  7. 1/4 tsp UFC Ground black pepper
  8. 4 Tbsp Annatto oil
  9. 2 cups Golden Fiesta Palm Oil, for frying

ANNATTO OIL

  1. 1/4 cup Golden Fiesta Palm Oil
  2. 1 Tbsp Annatto seeds

DIPPING SAUCE

  1. 1/2 cup Datu Puti Vinegar
  2. 2 Cloves garlic, minced
  3. 1/4 tsp UFC Ground black pepper

PREPARATION

  • 1 In a bowl, combine alamang, kalabasa strips, togue, cornstarch, and water then season with salt and pepper.
  • 2 Make annatto oil: In a pan, heat Golden Fiesta Palm Oil, add annatto seeds, then turn the heat off. Allow seeds to steep for 5 minutes. Discard seeds. Add annatto oil to the ukoy mixture and mix well.
  • 3 Heat Golden Fiesta Palm Oil in a pan. Add 1/4 cup of the ukoy mixture, forming a circle at least 1/4-inch thick, and fry until golden brown.
  • 4 In a bowl, combine Datu Puti Vinegar, garlic and pepper. Serve it on the side.

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