Oct 11, 2013

Squash Ukoy / Okoy with Pork Chicharon


I've cooked okoy before using grated sqaush and batter, but seeing the wonderfully crisp and almost charred okoy at the streets made with julienned squash made me want to cook some at home for a sunny afternoon snack. There's also a bag of chicharon (pork cracklings) with meat on them, one which I try my best to avoid but then again this time I failed.

The squash was cut into 1/4-inch thick strips, and though I'm pretty sure that they should be around 1/8 of an inch or so, the warm sunny day gives me that lazy vibe. The batter was made with strong shrimp stock, and the result was extremely delicious and perfect with that spicy garlic-vinegar dip.



Ukoy / Okoy Kalabasa (Squash Fritters) Recipe

Ingredients
  • 2 cups butternut squash, julienned
  • 1/2 cup chicharon / pork cracklings with meat on, cracked into pieces
  • 1 cup cornstarch
  • 1/2 cup flour
  • 1 cup shrimp stock
  • 1 egg white, beaten until frothy
  • 1 tbsp Thai fish sauce
  • 1/2 tsp baking powder
  • 1 tsp ground white pepper
  • 1 tbsp garlic powder
Cooking Directions
  1. In a bowl, mix the egg white, fish sauce, pepper, garlic powder, and the baking powder.
  2. In another bowl, mix the cornstarch, flour, and shrimp stock. Add this mixture to the egg mixture.
  3. Add the squash and mix well.
  4. Heat some oil in a shallow pan. Spoon about a quarter cup of the batter into the oil and top with the pork cracklings.
  5. Flip and fry each side until crisp.
  6. Serve piping hot with you choice of a vinegar dip.

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