Ukoy Na Togue – Shrimp & Bean Sprout Fritter

Ukoy Na Togue – Shrimp & Bean Sprout Fritter

Ukoy or Shrimp Fritters is a popular Filipino street food. There are different types of fillers for this deep fried fritter but the common ingredient is shrimp; unless you want to make it vegan and just have veggies.

Ukoy can be made using grated squash, sweet potatoes, yucca, green papaya, carrots or just bean sprouts, my personal favorite.

Ukoy as I mentioned is a popular street food which can be eaten on the run, but it can be served as a side dish or as I do the main course with rice and a vinegar dipping sauce.

I’ve been trying to make Ukoy the way my Lola, grandma, used to make. Hers always had the perfect texture and the right crunch. She made it with fresh tofu, bean sprouts, and medium sized shrimp. Talk about yummy!

After many fails, I mean trials, I finally figured out where I’ve been going wrong. It was my batter! For reasons I can’t explain I’ve been using egg in my batter, possibly because egg is something that I put in all my batters. But that batter is always thicker and heavier. And the end result was more like a fluffy pancake, not crunchy at all.

Well the simplest solution was no egg batter! Don’t know why I didn’t think of this sooner! Once I omitted the egg my Ukoy turned out perfect. Literally just like Lola’s Ukoy was!

Here’s the recipe!

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Ukoy Na Togue - Shrimp & Bean Sprout Fritter
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Ukoy Na Togue - Shrimp & Bean Sprout Fritter
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Instructions
  1. In a large mixing bowl whisk together flour, cornstarch, baking powder, garlic powder, salt, and water. Mix until well blended and all powders have dissolved.
  2. Add shrimp, bean sprouts, tofu, green onions, and garlic to the batter. Coat well.
  3. Heat about 1 1/2” of oil in frying pan.
  4. Drop 2 tbs of batter mixture into hot oil. Flatten with back of spoon to form patties.
  5. Fry about 4-5 minutes then flip to fry other side.
  6. Fry another 4-5 minutes or until both sides are golden brown and crisp.
  7. Drain on paper towels.
  8. Mix dipping sauce to taste.
  9. Serve hot with white rice and dipping sauce. Or serve as a snack.
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Cheesy Chili Mac Recipe!

Cheesy Chili Mac Recipe!

Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.

This is my version of Cheesy Chili Mac Recipe!Enjoy!

 

Ingredients:

2 ½ cups uncooked macaroni noodles

1 cup frozen corn kernels

15 oz. can kidney beans

1 ½ cup shredded sharp cheddar cheese

15 oz. can pinto beans

15 oz. can black beans

15 oz. can dice tomatoes

15 oz. can tomato sauce

2 ½ cups vegetable broth

2 tbsp. flour

2 tbsp. chili powder

2 cloves garlic

1 pc. yellow onion

1 tbsp. virgin olive oil

 

Directions:

In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.

Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.

Drain and rinse the kidney beans, black beans, and pinto beans.

Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.

Stir very well to dissolve any flour and chilli powder off the bottom of the pot.

Add the uncooked macaroni noodles and stir well.

Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.

When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.

Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.

When the pasta is tender, you can now add the shredded cheddar and stir until melted.

Serve while it’s hot.

Share with your family and friends! Enjoy!

Cheesy Chili Mac Recipe!
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Cheesy Chili Mac Recipe!
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Ingredients
Servings:
Instructions
  1. In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
  2. Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
  3. Drain and rinse the kidney beans, black beans, and pinto beans.
  4. Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
  5. Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
  6. Add the uncooked macaroni noodles and stir well.
  7. Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
  8. When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
  9. Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
  10. When the pasta is tender, you can now add the shredded cheddar and stir until melted.
  11. Serve while it’s hot.
  12. Share with your family and friends! Enjoy!
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Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Ingredients
Garlic Sauce/Marinade
Fried Chicken
Servings:
Instructions
Sauce/Marinade
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
Chicken
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies.  It’s the world’s most popular cookie!  Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie.  It is one of my favorites!  But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy.  They are simply delicious!

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I’m sure you’ve seen them at Starbuck’s and other retail bakeries.  I think there are even some packaged ones by Pepperidge Farms.  But nothing comes close to my Triple Chocolate Chip Cookies.  They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum!  They like crunchy brownies with a kick of delicious white chocolate.  They go great with a cold glass of milk!

I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat!  I use the best ingredients I can find to make these cookies, skimping is not an option.  I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.

Another tip for making bakery quality cookies is to have the proper tools.  In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly).  I know it seems frivolous to buy these things specially if you don’t bake often.  I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had.  But these days with online shops and big box stores baking equipment has become much more affordable!

But you don’t have to rush out and buy mats, scoops, and whatever.  Use what you have or borrow from a baking friend or your mom!  Just make sure you use the best ingredients that you can find, that’s the most important thing!


Triple Chocolate Chip Cookies
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Servings
2 Dozen
Servings
2 Dozen
Triple Chocolate Chip Cookies
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Cream butter and sugars together using medium speed of an electric mixer
  2. Beat in egg and vanilla
  3. In a small mixing bowl mix together flour, baking soda, baking powder, salt, and cocoa powder
  4. Mix into egg mixture - dough will form
  5. Stir in milk and white chocolate chips
  6. Pre-Heat oven to 300 degrees
  7. Using 1 Oz. scoop or a 2 tbs. measure drop a ball of dough onto a silicone mat or parchment covered baking sheet about 3" apart
  8. Gently flatten each ball with the back of a spoon to make a 2" circle
  9. Bake for 25 minutes - do not over bake
  10. Remove from oven and let cool on sheet for 5 minutes
  11. Transfer to cooling racks and let cool completely
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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