UKOY RECIPE #3

This is my creation. - Lyn.

2 c flour
1 c bean sprouts (togue, the fresher the better)
1/2 c coriander, chopped
chilli (the little Thai variety, red or green) to taste
Enough water to make a batter (experiment here. I can never give an exact amount because it changes every time!)
Garlic salt, salt and pepper to taste (Alternatively, you can add 1-2 cloves of very finely minced garlic instead of the garlic salt.)

Combine all ingredients together until you get a nice pancake- like batter. Heat oil in a pan and fry on both sides.

Serve with dipping sauce.

Possible additions: I've also made this particular variety of ukoy with potatoes, boiled and diced. It dilutes the flavour of the chilli but it was still a big hit.

If you want the nice reddish-orangish colour, add some atchuete extract (do it yourself from the seeds or buy the ready made stuff from your favourite Oriental market) or red food colouring.

Ken notes: atchuete or annatto - information can be found at the Philippine Vegetables Page.

A SIMPLE FILIPINO DIPPING SAUCE

1 tbsp soya sauce
1 tbsp vinegar (I like sukang paombong but the type you get in Western supermarkets is okay)
2 cloves of garlic, mashed.

Combine all and allow to sit. Goes very well with ukoy, lumpia.

Here's one more ukoy recipe.

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