Ukoy na Dilis at Kangkong

Ukoy na Dilis at Kangkong is a tweaked version of my Ukoy na Dilis recipe. On this tweaked version I fried the dilis in a bed of kangkong leaves. The basic recipe is similar except for the addition of the kangkong leaves. To assemble lay several kangkong leaves in a small sauce plate this will serve as a bed for the dilis mixed with the prepared batter. The ukoy mixture is then slide in to hot oil for deep frying. The dish is best served with vinegar, garlic, salt and hot chili dip. Here is the recipe of my innovative Ukoy na dilis at Kangkong enjoy.

Ingredients:

1/2 kilo dilis, anchovy, head abd entrails disgarded
2-3 stalks spring onion, chopped
1 big bundle kangkong, trimmed
1/2 cup flour
1 1/2 cup cornstarch
1 tsp. baking powder
1 medium size egg, beaten
salt and pepper
cooking oil

Cooking procedure:

In a bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in the dilis and spring onion mix thoroughly. Heat about 2 to 3 cups of oil in a wok. To assemble lay several kangkong leaves in a small sauce plate this will serve as a bed for the dilis mixed with the prepared batter.

Using a soup ladle scoop about 1/3 cup of the fish batter mixture and pour into the kangkong bed in the small sauce plate. Slide the ukoy mixture in to wok. Fry one serving at a time flip once the bottom turns to golden brown. Fry until crispy and golden brown. Remove from wok and drain on a paper towel. Serve with vinegar, crushed garlic, salt and pepper dipping sauce.

See other related empanada post;

Vigan Ukoy
Vigan Empanada Recipe
Vigan Empanada and Ukoy
Vigan Empanada
Batac Empanada