Okoy or Ukoy Shrimp Patty
Posted by Noemi | Under Uncategorized with 13,771 views
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Monday Feb 26, 2007
Someone commented that the Ilocos Empanada at SM Mall of Asia isn’t there. Yesterday, I happened to be at Mall of Asia the so I passed by the Vigan Original Ilocano Empanada stall. True enough, the stall is a permanent fixture as long as they still have the contract.
My husband (with Ilocano roots), ordered Ukoy (or is it okoy). I always thought that Ukoy is formed like a patty then deep fried. I was so wrong. Let’s start with the ukoy batter. The batter is composed of galapong (sticky rice with water proportions), small shrimps, onions, spring onions and salt.
As you can see the batter is quite thin. The cook then pours the batter to the “kawali”
That was surprising. I thought one formed a patty first.
As you can see, the batter is splattered all over the pan.
Now how does it get formed? The answer comes next in this photo.
The cook carefully gathers the cooking batter together , molding them together .
She continues to move the ukoy around the pan for even frying.
Aside from the ukoy we bought Ilocos Empanada.
Pouring vinegar on the ukoy and Ilocana Empanada was just heavenly. All that grease made me content with just one serving of the empanada and ukoy.
thanks. I’ve been wondering how they cook the ukoy. I also thought they form it first before they fry it.
kahit hanguin ng kamay sa kumukulong mantika, hindi mararamdaman ang sakit sa sarap ng lasa ! champion !!!