Mangan Ta Na!: Papaya Ukoy

Saturday, January 6, 2007

Papaya Ukoy

Ingredients:

2 c all purpose-flour
salt & pepper to taste
3/4 c water
2 c green papaya (grated)
1 sm onion (chopped)
200 g small fresh shrimps, (cleaned and drained)
1 c oil

Mix flour, salt, pepper and water together to make a smooth batter. Add grated papaya and onion. Place 2-3 tbs of mixture in a saucer to form patties and press 2-3 shrimps on top. In a large skillet, heat cooking oil. Fry the patties until golden brown and crispy. Serve with vinegar and garlic sauce.

6 comments:

Anonymous said...: Pagkatapos gadgarin ang papaya, dapat pigain ito ng hindi magtubig ang ukoy pag pinirito!; February 26, 2013 at 4:25 PM
Anonymous said...: Salamat a Dakal kening dagdag mung comment. I tried it and hustu ka Ali yapin migdanum.; September 23, 2014 at 7:54 PM
Unknown said...: Para sa akin hindi dapat pigain.ok lng dn nman sa akin at mas masarap pag hndi pigain.jeje; September 5, 2016 at 2:06 PM
Unknown said...: Para sa akin hindi dapat pigain.ok lng dn nman sa akin at mas masarap pag hndi pigain.jeje; September 5, 2016 at 7:49 PM
Buru said...: Salamat king recipe mu at king comment ng Anonymous. Makanyan yang mkanyan ing pamaglutu ming palabuk San Fernando, Pampanga nung nokarin ku dinagul. Pipigaan mi ing papaya.; January 11, 2017 at 8:05 PM
Unknown said...: Balakusa galapung ya ing gagamitan keng pamag gawang okoy. Dinan yang ditak a cornstarch bang mag crispy ya..; September 2, 2018 at 12:17 AM

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Salangi Ko Pu!

In the United States, I've seen the same Filipino dish cooked a million ways...some you don't even recognize! The main reason for this is that most people who immigrated to the United States didn't know how to cook, but were forced to learn because they miss and crave their food. As a result, there's a lot of recipe variations due to either lack of culinary skills, regional, taste buds and a lot of improvisation due to lack of authentic ingredients.

There is a distinct variation in how Filipinos from different regions of the Philippines prepare their foods. What I have here, as far as Filipino food is concerned, is a mixture of Kapampangan (Pampanga) and Tagalog method of cooking with just a little variation based on my taste and preferences. So for some of you out there, you might find that the ingredients I use in my recipes are very different from what you've seen or heard.

OK, so what's on the menu? To avoid boredom, I try to run an eclectic kitchen. I didn't want to serve my family the same foods, day in and day out so I try to serve them not only Pilipino foods, but also Korean, Chinese, Spanish, American, etc. Here, you will find well-known Filipino dishes as well as American recipes that are, today, commonly found in most Filipino kitchens. I will also add some of my favorite Italian dishes, as well as Asian recipes I've picked up in my travels in China, Taiwan, Korea, Japan, and Thailand.

So, what are you waiting for, get ready, get cooking, and Mangan ta na!