Subject: Ukoy
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 01 2001 - 06:37:20 EDT
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F O O D F U N N Y
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Reader Rachel Mittler writes, "Here is a food funny I thought you
might like to use, as it ties in with the current pen pal forum."
A woman shopping in her local health store, placed a container of
fresh tofu in her basket. A well-dressed man approached her and in a
clipped British accent asked exactly what she did with the tofu. She
replied that normally she put it in the refrigerator, looked at it for
a several weeks, then threw it away. The man replied, "That's exactly
what my wife does with it. I was hoping you had a better recipe."
Anecdote is in the forward to Deborah Madison's cookbook "This Can't
be Tofu! 75 Recipes to Cook Something You Never Thought You Would -
and Love every Bite"
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T O D A Y ' S R E C I P E
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This week we visit a region of the world previously unexplored in this
ezine - the Philippine Islands. As the center of a vast and ancient
trading area and a former Spanish colony, its food is a mix of local
traditional, Chinese, Polynesian, Malaysian, Indonesian, and Spanish
influences, a combination that I dare say exists nowhere else.
Although this dish is frequently served at the "merienda," or
afternoon snack, I think it makes a wonderful first course.
Traditionally, the shrimps are left with the shells on, but you may
prefer to remove them. The achiote seeds are added primarily for the
orange color they give to the dish, and may be substituted with a
small amount of paprika and turmeric or may be omitted entirely.
Ukoy (Shrimp and Sweet Potato Fritters)
8 - 10 medium-sized shrimp in their shells (about 8 oz, 225 g)
1/2 cup (125 ml) water
1 tsp (5 ml) achiote* (annatto) seeds (optional)
OR 1/4 tsp (1 ml) turmeric and 1/4 tsp (1 ml) paprika)
1 cup (250 ml) all-purpose flour
1 cup (250 ml) cornstarch (cornflour)
1 large sweet potato, peeled and grated
Salt and freshly ground pepper to taste
Vegetable oil for frying
For garnish:
Finely chopped scallions (spring onions)
Garlic sauce (see below)
* Available in finer supermarkets and in Asian and Latin American
specialty shops.
Combine the shrimp, water, and achiote seeds in a saucepan and bring
to a boil over moderate heat. Simmer for 3 minutes. Remove the
shrimp with a slotted spoon and peel and devein if desired. Add
enough water to the cooking liquid to make 1 1/4 cups (310 ml).
Strain to remove the achiote seeds and set aside. Combine the flour
and cornstarch in a mixing bowl and add the shrimp cooking liquid,
stirring to form a paste. Add the grated sweet potato, salt, and
pepper, stirring to combine. Heat about 1/2 inch (2 cm) of vegetable
oil in a large skillet over high heat until very hot but not smoking.
Spoon about 1/3 cup (80 ml) of the sweet potato mixture onto a small
plate and press one of the cooked shrimp onto the top. Using a spoon,
carefully slide the patty into the hot oil. Repeat, cooking no more
than 3 or 4 at a time. Fry about 3 minutes, turn carefully, and fry
an additional 3 minutes. Remove with a slotted spoon and drain on
paper towels. Repeat with remaining batter and shrimp. Serve
shrimp-side up, garnished with chopped scallions and with garlic sauce
served on the side. Serves 8 to 10.
Garlic Sauce
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) salt
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
Mash the garlic and salt together to form a paste. Stir in the
vinegar and water. Makes about 1 cup (250 ml).
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