Shrimp & Vegetable Fritter (Ukoy)

Ukoy is the Filipino version of tempura fritter composed of carrots, bean sprouts, green onion, squash and shrimps. Different versions depending on the region are used such as sweet potatoes, green beans and white onions but the dip remains the same. Here is my version:

Ingredients
     1/4 Squash
     1 sweet potato
     2-3 Onion stalks
     1 Carrot
     1 cup Bean sprouts
     1/4 kg small Shrimp
     1 tblspn corn starch
     3 tblpns flour
     1 tspn baking soda
     salt & pepper
     2 cups cooking oil

Recipe:
Cut all the vegetables to 2-3 inch matchstick slices and place in a bowl. Peel the shrimps, boil for a minute, and mix with the other ingredients.

In another bowl, mix the corn starch, flour, baking soda, a pinch of salt and pepper and pour cold water to a consistency that of a pancake mix. Then combine the vegetables with the mixture.

In a fryer, heat up the oil to 360 degrees. Using your hands, scoop up the vegetable mixture and form a burger-like patty and fry until golden brown and place on a strainer. Before putting another patty, make sure to get rid of excess fritters. Finish the fritters by baking them in the oven for 6-8 minutes to keep them crispy. Serve with a vinegar and hot pepper dip.
     

Fish Fillet with Potatoes Au Gratin

Why not combine Fish Fillets with Potatoes and topped it with cheddar cheese! Exactly what I did for this delicious recipe with simple ingredients as follows:

Ingredients:
     1 egg
     1/2 cup flour
     1 cup bread crumbs
     2 fillets of Cream Dory
     3 large potatoes
     1/2 stick of butter
     1 cup milk
     1 tspn parsley
     a pinch of salt and pepper
     1 cup of shredded cheddar cheese

Recipe:
Pat dry the fillets and dip in egg wash. Cover fillets in bread crumbs and fry in a skillet until crisp and brown. Sprinkle a bit of salt and pepper and set aside.

Peel the potatoes and slice thinly about 1/8" sizes. In a baking pan, spread the potatoes in 2 layers and set aside. In a sauce pan, heat the butter and when melted, add milk while stirring. Sprinkle some chopped parsley, and black pepper while stirring. Pour the mixture on to the pan with the layered potatoes. Cover the pan with foil and bake at 360 degrees F for 40 minutes.

Uncover the pan and using a fork stab the potatoes to see if they're done. Place the cooked fillets on the pan covering the scalloped potatoes and sprinkle cheddar cheese on top. Cover the pan and bake for 10 minutes and serve!