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You are here: Home / Recipes / Ukoy Dulong Recipe

Ukoy Dulong Recipe

Posted on: July 11, 2017 by:Vanjo Merano | Updated on: September 2, 2018

Ukoy Dulong is a type of Filipino fish fritter with mung bean sprouts. This is one ukoy version that I like most because dulong is one of my favorite fish. I like this fish variety because it is tasty. It is also convenient to prepare and eat. Since these are very tiny (it is around 1/10 the size of anchovies or dilis), I can eat it right away after cooking.

Ukoy Dulong Recipe Panlasang Pinoy

Ukoy is commonly consumed for meryenda. It best when dipped in spicy vinegar. When I was still in Manila, I remember having this along with vegetable egg roll and a bottle of soda pop. On some occasions, I can eat ukoy dulong with rice. However, I prefer it to be eaten all by itself because I can enjoy its taste and crisp texture better.

Ukoy is best enjoyed when it still hot and crispy. I suggest consuming it within the next 10 minutes after cooking. I also recommend that you share your ukoy dulog with your friends and family because it is always best to have a good and sensible conversation while enjoying your food.

Ukoy Dulong Recipe

Try this Ukoy Dulong Recipe. Let me know what you think.

Ukoy Dulong Recipe Panlasang Pinoy
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Ukoy Dulong Recipe

This is a recipe for fish fritters. It is also known as Ukoy Dulong.
Course Fish
Cuisine Filipino
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 4 oz. dulong silver fish
  • 2 cups mung bean sprouts
  • 1 1/2 cups cooking oil

Batter ingredients

  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 egg
  • 1 cup water

Instructions

  • In a large mixing bowl, combine all batter ingredients in a bowl starting with the dry ingredients and ending by adding water and egg. Mix well.
  • Add the dulong and mung bean sprouts. Gently stir until all ingredients are well blended.
  • Heat oil in a pan.
  • Arrange 1/2 cup of mixture in a saucer. Note: make sure the there is enough batter in the mixture.
  • Once the oil gets hot, Slide the mixture into the pan. Cook one side in medium het until it turns golden brown and crisp. Turn over using a spatula. Cook the other side the same way.
  • Remove the dulong okay from the pan. Stack in a plate with paper towels.
  • Serve with spicy vinegar such as pinakurat or sinamak.
  • Share and enjoy!

Nutrition

Serving: 4g

Ukoy Dulong

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Comments

  1. Maritess Julian says

    July 26, 2018 at 12:53 pm

    How do I prolong the crispness of this okoy? I noticed that after a few hours, it becomes tough and chewy.

    Reply
    • Vanjo Merano says

      August 3, 2018 at 7:41 am

      It is meant to be eaten right away. However, you can prolong it a bit by adding more cornstarch into the mixture.

      Reply

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