FILIPINO ~ UKOY/OKOY/OKUY NA UBOD ~

Try outa different kind of ukoy/okoy/okuy using ubod instead of toge or kalabasa.

PINOY UKOY/OKOY/OKUY NA UBOD INGREDIENTS

1 cup cornstarch
1/4 cup water
1 teaspoon atsuete oil
1 cup peeled, cooked shrimps
2 onions, chopped
Salt and pepper to tase
2 eggs, beaten
1 cup shredded ubod
Oil for frying

PINOY UKOY/OKOY/OKUY NA UBOD PROCEDURE

• Dissolve the cornstarch in water with atsuete oil. Add the shrimps, onions, salt, pepper, eggs, and ubod. Blend well.

• Heat oil for frying. When hot, drop the mixture by tablespoons and fry until crisp and godlen brown.

FILIPINO RECIPE ~ PINOY POCHERO ~

One dish meals are a standard in Filipino kitchens. Cooking an assortment of meats, vegetables, tubers, and fruits in broth is not just a shortcut in cooking, it also blends together the flavor we all love.

PINOY POCHERO INGREDIENTS

1 kilo chicken, cut into serving pieces
1/2 kilo pork, cut into serving pieces
2 slices Chinese ham, cut into strips
2 pieces chorizo bilbao, sliced
Salt to taste
3 pieces potato, quartered
1 cup cooked garbanzos
1 small can tomato paste or tomato sauce
6 pieces fried saba bananas, sliced into 3
Patis to taste
1 small head cabbage, cut into wedges

PINOY POCHERO PROCEDURE

• Boil the chicken and pork in enough water until tender. Add the ham, chorizo, and some salt. Continue cooking for about 10 minutes. Remove the meats from the broth and transfer to a plate.

• Bring the stock to a boil then add the potatoes, garbanzos, and tomato paste. When potatoes are tender, add the saba. Season with patis, if necessary. Lastly, add the cabbage.

• To serve, arrange the meats on a serving platter. Serve with the vegetables in the broth and some bread or rice. If desired, prepare a dipping sauce of mashed squash or eggplant.