We absolutely love exploring Filipino cuisine, and our Sweet Potato Ukoy with Palabok recipe brings a fresh spin to these beloved classics. This crispy fritter made with sweet potatoes pairs perfectly with the rich, savory palabok sauce for a flavor explosion that’s both comforting and exciting.
Originating from the Philippines, ukoy has long been a street food favorite, and we’ve adapted it here for home cooks seeking something simple yet impressive. Join us as we share this easy recipe that’ll have your family craving more.
Ingredients
We gather these essential ingredients to craft our crispy Sweet Potato Ukoy with its savory Palabok sauce, ensuring a delightful fusion of textures and flavors that elevates this Filipino favorite in your kitchen.
For the Sweet Potato Ukoy
To prepare the crispy fritters, we start with fresh produce and simple pantry staples. Here’s our list of ingredients, ordered as they’ll be used in the recipe:
- 2 medium sweet potatoes (peeled and julienned for the base, providing a sweet and hearty crunch)
- 1 cup all-purpose flour (sifted to create a light batter)
- 2 large eggs (beaten to bind the mixture)
- 1/2 cup shrimp (peeled, deveined, and chopped for added protein and flavor)
- 1 small onion (finely diced for aromatic depth)
- 2 cloves garlic (minced for a pungent kick)
- 1 teaspoon salt (to season the batter)
- 1/2 teaspoon ground black pepper (for a subtle spice)
- Vegetable oil (for frying, enough to fill a pan about 1 inch deep)
For the Palabok
- 200 grams rice noodles (soaked in warm water until softened, as the foundation of the dish)
- 2 tablespoons annatto powder (dissolved in 1/4 cup water for that signature orange hue and mild earthiness)
- 3 cloves garlic (minced to start the base)
- 1 medium onion (chopped for sweetness and aroma)
- 2 cups shrimp stock (simmered from shells for a seafood-forward broth)
- 1 tablespoon fish sauce (for umami depth)
- 1/2 teaspoon ground black pepper (to balance the flavors)
- Toppings: 2 boiled eggs (sliced for garnish), 1/4 cup chicharon (crushed for crunch), and 2 green onions (chopped for fresh contrast)
Tools and Equipment
To bring our Sweet Potato Ukoy with Palabok recipe to life, we rely on a few essential tools and equipment that make preparation and cooking efficient and safe. These items help us achieve the perfect crispy texture for the ukoy and the smooth consistency of the palabok sauce. Below, we break down the key tools by category for clarity, ensuring you’re fully equipped before you start.
Preparation Tools
- Large mixing bowl: We use this to combine the sweet potato ukoy batter, allowing for even mixing of flour, eggs, and vegetables without spills.
- Grater or mandoline slicer: Essential for shredding medium sweet potatoes into thin strips, which ensures they fry up crispy and golden.
- Chef’s knife and cutting board: We need these for finely chopping onion and garlic, as precise cuts enhance the flavor profile of both the ukoy and palabok.
Cooking Tools
- Deep frying pan or wok: This is crucial for frying the ukoy fritters; we recommend one with high sides to handle the vegetable oil and prevent splatters for safer, even cooking.
- Medium-sized pot: We use this for boiling rice noodles and simmering the palabok sauce with annatto powder and shrimp stock, ensuring the sauce reaches the right thickness.
- Strainer or colander: Perfect for draining the cooked noodles, helping us avoid excess water that could dilute the savory palabok flavors.
Measuring and Serving Tools
- Measuring cups and spoons: Accuracy is key in our recipe, so we always use these for precise amounts of ingredients like salt, black pepper, and fish sauce.
- Spatula or tongs: We employ these for flipping the ukoy during frying and for serving the final dish, maintaining that delightful crispy exterior.
- Ladle: This tool aids in pouring the palabok sauce over the noodles and toppings, such as boiled eggs and chicharon, for an even coating.
By gathering these tools beforehand, we streamline the process from prep to plate, making our Sweet Potato Ukoy with Palabok an enjoyable homemade adventure.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the step-by-step process to craft our crispy Sweet Potato Ukoy with savory Palabok. Follow these instructions closely for a flavorful Filipino favorite that delights the senses.
Prep the Ingredients
First, we prepare the components for our Sweet Potato Ukoy and Palabok to ensure everything is ready for cooking. Start by peeling and grating 2 medium sweet potatoes into thin strands using a grater or mandoline slicer—this creates the perfect base for that crispy, golden texture. Next, finely chop 1 onion and 4 cloves of garlic, setting them aside for both the ukoy and palabok.
For the ukoy batter, crack 2 eggs into a large mixing bowl and whisk them with 1 cup of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until smooth. Rinse and devein ½ pound of shrimp, then pat them dry to enhance their natural sweetness when fried.
For the Palabok, boil 8 ounces of rice noodles according to package instructions, then drain and rinse them under cold water to prevent sticking. Prepare your toppings by hard-boiling 2 eggs, crumbling ½ cup of chicharon for a crunchy contrast, and slicing ¼ cup of green onions for a fresh, vibrant garnish. Measure out 2 tablespoons of annatto powder, 2 tablespoons of fish sauce, and 4 cups of shrimp stock to have on hand.
Cook the Ukoy
With our ingredients prepped, we now focus on frying the ukoy to achieve its signature crispiness and irresistible aroma. In a large mixing bowl, combine the grated sweet potatoes, chopped onion, garlic, and prepared shrimp into the egg-flour batter, stirring gently to coat everything evenly for a unified mixture.
Heat 2 cups of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F—use a thermometer for accuracy. Carefully drop spoonfuls of the batter mixture into the hot oil, flattening them slightly with a spatula to form patties about 3 inches wide. Fry them in batches for 3-4 minutes per side, or until they turn a deep golden brown and become delightfully crunchy on the outside while tender inside. Remove the ukoy with tongs and drain on a paper-lined plate to remove excess oil, keeping them warm while we move to the next step.
Prepare the Palabok
We turn our attention to the rich, savory Palabok sauce that ties the dish together with its earthy, umami flavors. In a medium-sized pot, heat 2 tablespoons of vegetable oil over medium heat and sauté the remaining chopped garlic and onion for 2-3 minutes until fragrant and translucent.
Stir in 2 tablespoons of annatto powder to infuse a vibrant orange hue, then gradually add 4 cups of shrimp stock, 2 tablespoons of fish sauce, and ½ teaspoon of black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to a velvety consistency that coats the back of a spoon. Add the drained rice noodles to the pot and toss them in the sauce for 1-2 minutes to absorb the flavors fully.
Assemble and Serve
Finally, we assemble our Sweet Potato Ukoy with Palabok for a visually appealing and tasty presentation that highlights the crisp ukoy against the creamy sauce. On a large serving platter, layer the cooked rice noodles and Palabok sauce as the base.
Top with the freshly fried Sweet Potato Ukoy, arranging them evenly for easy sharing. Garnish with sliced boiled eggs, crumbled chicharon, and green onions to add layers of texture and color. Serve immediately while hot, encouraging everyone to mix and enjoy the harmonious blend of crispy, savory, and fresh elements in this Filipino delight.
Make-Ahead Instructions
To make our Sweet Potato Ukoy with Palabok recipe even more convenient for busy days, we recommend preparing certain components in advance. This approach allows us to streamline the cooking process while preserving the dish’s crispy texture and savory flavors. By focusing on the key elements from our step-by-step instructions, we can ensure everything comes together seamlessly when you’re ready to serve.
Prepping Ingredients Ahead
We can start by preparing the fresh ingredients to save time during assembly. Begin with the sweet potatoes for the ukoy – peel and grate them using a grater or mandoline slicer as outlined earlier. Store the grated sweet potatoes in an airtight container in the refrigerator for up to 24 hours. This keeps them fresh and ready, preventing oxidation that could affect their vibrant orange color and natural sweetness.
For the aromatics, chop the onions and garlic needed for both the ukoy batter and Palabok sauce. Place them in separate sealed bags or containers in the fridge, where they’ll stay crisp for up to 2 days. If using shrimp, clean and devein them ahead, then store in an ice bath or freezer-safe bag for no more than 1 day to maintain their tender texture.
Making the Ukoy Batter in Advance
The ukoy batter is simple to prepare early and holds up well. In a large mixing bowl, combine the all-purpose flour, eggs, salt, and black pepper as per our ingredients list. Once mixed into a smooth batter, cover it tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 12 hours – this resting period even enhances the batter’s consistency, making it easier to coat the sweet potatoes and shrimp for that perfect golden crispiness when frying.
Preparing the Palabok Sauce Ahead
Our Palabok sauce can be made in advance for maximum flavor development. Follow the steps from the main instructions: sauté the garlic and onion in a medium-sized pot, then add annatto powder, shrimp stock, fish sauce, and black pepper. Simmer until thickened, then let it cool completely before storing.
Transfer the cooled sauce to an airtight container and refrigerate for up to 3 days. When you’re ready to use it, gently reheat on the stove over low heat, stirring with a ladle to restore its silky smoothness and rich, savory aroma. This make-ahead step allows the flavors to meld beautifully, elevating the overall taste of the dish.
Storage and Reheating Tips
To keep everything at its best, always use refrigerator-safe containers and label them with dates. For reheating, warm the ukoy in a hot frying pan with a touch of oil to recapture its crunch, or heat the Palabok sauce as mentioned. Avoid freezing the grated sweet potatoes or batter, as this can alter their texture, but the sauce freezes well for up to 1 month – simply thaw in the fridge overnight and reheat for quick meals. By planning ahead, we ensure our Sweet Potato Ukoy with Palabok remains a flavorful, family-friendly favorite with minimal last-minute effort.
Conclusion
We’ve loved sharing this twist on Sweet Potato Ukoy with Palabok, blending crispy textures and savory flavors into a Filipino favorite that’s perfect for family gatherings. It’s a simple way to bring authentic tastes right to your kitchen.
As we wrap up, we’re confident you’ll enjoy experimenting with this recipe and making it your own. Dive in and savor the joy it brings to your table—it’s more than just a meal, it’s a celebration of home-cooked delight.
Frequently Asked Questions
What is Sweet Potato Ukoy with Palabok?
Sweet Potato Ukoy with Palabok is a twist on traditional Filipino street food. Ukoy is crispy fritters made with grated sweet potatoes, shrimp, and batter, paired with savory palabok sauce over rice noodles. This recipe offers a comforting, flavorful dish that’s easy to make at home, blending textures and tastes for a family favorite.
What ingredients are needed for Sweet Potato Ukoy with Palabok?
For the ukoy, you’ll need sweet potatoes, flour, eggs, shrimp, onion, garlic, salt, pepper, and oil for frying. The palabok sauce requires rice noodles, annatto powder, garlic, onion, shrimp stock, fish sauce, pepper, and toppings like boiled eggs, chicharon, and green onions. This mix creates a delicious fusion of crispy and savory elements.
What tools are required to prepare this recipe?
Essential tools include a large mixing bowl for batter, a grater or mandoline for sweet potatoes, a chef’s knife for chopping, a deep frying pan or wok for ukoy, a medium pot for sauce, measuring cups and spoons for accuracy, a spatula or tongs for frying, and a ladle for serving. These help streamline the process for perfect results.
How do I make Sweet Potato Ukoy with Palabok?
Start by prepping ingredients: grate sweet potatoes, chop veggies, and mix batter with eggs, flour, and shrimp. Fry ukoy until crispy. For palabok, sauté garlic and onion, add annatto, stock, and fish sauce, then simmer. Assemble by layering noodles with sauce, topping with ukoy, and garnishing. It’s a straightforward process for a tasty meal.
Can I prepare Sweet Potato Ukoy with Palabok in advance?
Yes, prep ingredients like grated sweet potatoes, chopped onions, and garlic ahead. Make the batter and sauce in advance, storing them in the fridge. This saves time for busy days. Just re-fry ukoy fresh for crispiness to keep flavors intact.
How should I store and reheat leftovers?
Store leftovers in airtight, refrigerator-safe containers for up to 2-3 days. For reheating, use a skillet or oven to crisp the ukoy, and warm the sauce on the stove over low heat to maintain texture and flavor. Avoid microwaving to prevent sogginess.
Is this recipe suitable for beginners?
Absolutely, it’s beginner-friendly with simple steps and common ingredients. The article provides clear instructions, so even novice cooks can achieve great results. Just follow the prep and cooking guidelines for a delicious Filipino dish without much hassle.