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!
I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.
Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?
Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)
Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
In a large bowl stir together 3 cups flour and salt.
Add flour mixture to the water yeast mix.
Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
Add cheese, parsley, and garlic powder. Combine well.
Let rest 15 minutes
Preheat oven to 425degrees
Turn dough onto lightly floured surface and knead for about a minute.
Form into a ball.
Using a sharp knife cut ball in half.
Take first half and cut in half again so you have 2 smaller sections
Cut each section in half to make 4 sections
Repeat with second half. You should end up with 8 sections of dough.
Roll each section into a 25” rope. Make rope thickness as even as possible.
Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
Form all sections into pretzel shapes.
Whisk egg and water together in a shallow bowl.
Dip both sides of each pretzel into egg wash.
Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Last month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast. My grandson, Devon, requested I make him some “Sinigang”. I was surprised that he even knew what it was, but it seems that one of their friends makes it. Of course I said yes, after all that’s what Nanas do, cook for the grandkids! This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!
This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too. Like many Filipino dishes this soup is very easy to prepare. Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour. These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon! (Affiliate Link)
This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon. It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans. This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper. I like to add the pepper to give it a bit of spice, we all love spicy things in our family.
In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on. I’m not a big fan of shrimp heads so I use shrimps with shells on. You can also use prawns if you have any handy.
We’re all very busy working on our gift lists just like Santa’s little elves. In all the hustle and bustle of the season we sometimes forget to give our furry little friends a little something.
We’ve been giving not only our family pets Christmas gifts for years, we give our pet lover friends gifts for their fur balls too. I’m not sure who started this tradition and when we started, but I do know that we all love it!
I know sometimes things get too crazy and you think do I have to think of pet gits too? Not to mention pet gifts at the pet stores can be ridiculously expensive, sometimes hard to fit into a Christmas budget specially if you have lots of pet friends. But you don’t have to break the bank on buying gifts for the furry critters or your friends that have some.
This year we’ll be giving out homemade doggie biscuits. They are very easy and inexpensive to make and you can package them in any type of container you like. We’re packing ours in pint size Mason jars, it’s sort of the double gift, the jar can be used throughout the year for more treats!
I baked these treats in about an hour using just a few ingredients, many of which I already had in my pantry. I used rolled oats, ground flax seeds, and olive oil along with the other ingredients for a tasty and healthy treat. Rolled oats are a good source of fiber and the flax seeds and olive oil are good for skin and coat. My Siberian Husky, Cannoli, loves them. She’s my taste tester!
Here’s my recipe! It will make 24 bone shaped dog treats about 3″ long and 1/2″ thick
2 cups flour – organic if you have it
1/2 cup rolled oats
1/2 cup flax seed meal
1 small jar of chicken in chicken broth strained baby food
1 small jar of carrot strained baby food
3/4 + cup water
1/4 cup Olive oil
1. Mix all ingredients except water together in large bowl.
2. Knead dough, adding water about 1/4 cup at a time until the dry ingredients are all mixed in and you can form a ball.
3. Roll out dough to 1/2″ thickness.
4. Cut desired shapes with cookie cutters or use a glass to make round shapes.
5. Place biscuits on parchment paper covered baking sheet.
6. Re-roll dough until you have cut it all into biscuits.
7. Brush both sides of biscuits with olive oil.
8. Bake in 350 degree oven for 45 minutes. Turning biscuits halfway for even browning.
9. Remove from oven and cool on racks. Cool completely before placing in containers.
Store at room temperature in sealed containers. It will keep for 2-3 weeks or place in freezer to store longer.