Sea Foods

UKOY

Ingredients:

1 cup small shrimps
1 egg
1 cup water
3/4 cup cornstarch added to
1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp patis
dash of MSG
oil for deep frying

HOW TO COOK UKOY?

Wash and clean shrimps drain and set aside. Beat some egg them add water, cornstarch mixture, baking powder, baking soda, salt patis, and shrimps. Stir to mix.

Heat the oil in a wok or skiller. Drop about 2-3 tbsp. of the mixture and fry until golden brown and crisp. Dry on absorbent paper. Serve with vinegar and garlic sauce.

ADOBONG PUSIT:

ingredients:

1 kilo pusit/squid
1 1/2 tsp. salt
1 small bay leaf
1/4 tsp. pepper
3-4 cloves garlic, minced
1/3 cup vinegar
1 tsp. sugar
1/4 cup water
3 tbsp. cooking oil
1 small onion, thinly sliced

HOW TO COOK ADOBONG PUSIT?

Pull out head of the pusit (squid), tentacles, innards and transparent ribs the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade. Put the onion in hot oil. Add drained squids, until the juices evaporates (about 10-12 minutes) strain marinade, add the squids. Let simmer for about 15 minutes.