TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Vegetable
Recipes
Vegetable Ukoy,
with Vinegar
dipping sauce
Ingredients
250g sweet potato (capote),
strips
1 cup all-purpose flour
250g squash, strips
500ml cooking oil
100g carrots, cut into strips
1/2 tsp salt
1 cup malunggay leaves
1/2 tsp. pepper
1 pc bell pepper, chopped
1 cup water
1 medium onion, chopped
Combine water, egg, flour,
salt and pepper.
Mix, add all vegetables and
blend well.
Make sure that they are
well coated with egg-flour
mixture.
Drop by spoonful into hot oil
to form mini-okoy and fry
until golden brown.
Drain excess oil using a
strainer. Serve with dipping
sauce.
Vinegar Dipping
Sauce
Mix 1/2 cup cane vinegar
with a tbsp sugar, 1/2 tsp
salt, 1/4 tsp. pepper and 1
tsp. soy sauce.
Add 1 tbsp. chopped onion
and 2 segment garlic.
Achara - Pickled
Green Papaya
and other
vegetables
1 medium green papaya,
peeled and grated
1 small carrot, peeled and
grated or cut into flower
shapes
1 green pepper, cut into fine
strips
1 small bunch shallots
(sibuyas tagalog), peeled
For the pickling solution
2 teaspoons ginger, cut into
fine strips
1 cup vinegar
1/4 cup sugar
1/4 cup rock salt
In a bowl put all vegetables
together.
Sprinkle with rock salt and
let stand for a few hours or
overnight.
Squeeze out excess liquid
from the vegetables and
rinse in water to remove
salt.
Put all pickling solution
ingredients together.
Stir till sugar and salt are
dissolved.
Preparation Method
For the Atchara
Tang’s Kitchen Filipino recip e-book Page 100