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 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 it with your friends and family. It is always best to have a good conversation while enjoying your food.
Alternative ingredients
There are quite a few alternative ingredients to the small fish. Dilis or anchovy can be used, provided that you cook it a little bit longer until crispy. I suggest using dried small anchovies instead of the fresh ones. You can add it directly to the mixture or dip it in vinegar first until it turns a bit softer. Shrimp is always best for ukoy. The smaller varieties of shrimp are perfect.
Mung bean spouts have been the most common ingredient used when cooking this dish. Sometimes I use julienned carrots, or even kalabasa (squash). You can choose one or the other, and you may even mix these all together to make a vegetable version of ukoy.
Try this Ukoy Dulong Recipe. Let me know what you think.
Ukoy Dulong Recipe
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
Maritess Julian says
How do I prolong the crispness of this okoy? I noticed that after a few hours, it becomes tough and chewy.
Vanjo Merano says
It is meant to be eaten right away. However, you can prolong it a bit by adding more cornstarch into the mixture.