Ukoy na togue, a popular Filipino street food, is a delicious and crispy fritter made from mung bean sprouts, vegetables, and sometimes shrimp or pork. This tasty snack is a staple in many Filipino households and is often served as a side dish or appetizer. In this article, we will explore the history of ukoy na togue, its nutritional benefits, and provide a step-by-step guide on how to cook this mouth-watering dish.
A Brief History of Ukoy Na Togue
Ukoy na togue is a traditional Filipino dish that originated in the northern part of the Philippines, particularly in the Ilocos region. The word “ukoy” is derived from the Ilocano term “ukoy,” which means “to fritter” or “to fry.” Togue, on the other hand, refers to mung bean sprouts, which are the main ingredient of this dish.
Ukoy na togue has been a staple in Filipino cuisine for centuries, and its popularity has spread throughout the country. This dish is often served during special occasions such as fiestas, parties, and celebrations. Its crispy exterior and soft interior make it a favorite among Filipinos and foreigners alike.
Nutritional Benefits of Ukoy Na Togue
Ukoy na togue is not only delicious, but it is also packed with nutrients. Mung bean sprouts, the main ingredient of this dish, are rich in protein, fiber, and vitamins. They are also low in calories and fat, making them an excellent addition to a healthy diet.
Here are some of the key nutrients found in mung bean sprouts:
- Protein: 3.9 grams per 100 grams
- Fiber: 2.2 grams per 100 grams
- Vitamin C: 13.2 milligrams per 100 grams
- Vitamin K: 33.8 micrograms per 100 grams
- Folate: 61.3 micrograms per 100 grams
In addition to mung bean sprouts, ukoy na togue also contains other nutritious ingredients such as onions, garlic, and vegetables. These ingredients add flavor and texture to the dish while providing additional health benefits.
Ingredients and Equipment Needed
To cook ukoy na togue, you will need the following ingredients and equipment:
Ingredients:
- 1 cup mung bean sprouts
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (such as cabbage, carrots, and green onions)
- 1/2 cup shrimp or pork, chopped (optional)
- Salt and pepper to taste
- Water as needed
Equipment:
- Large bowl
- Whisk
- Measuring cups and spoons
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
Preparing the Ingredients
Before cooking ukoy na togue, you need to prepare the ingredients. Here’s how:
- Rinse the mung bean sprouts in cold water and drain well.
- Chop the onion and garlic into small pieces.
- Cut the mixed vegetables into thin strips.
- If using shrimp or pork, chop them into small pieces.
- In a large bowl, combine the flour, cornstarch, and a pinch of salt.
Mixing the Batter
To mix the batter, follow these steps:
- Add the chopped onion, garlic, and mixed vegetables to the bowl with the flour mixture.
- Mix well until the ingredients are evenly distributed.
- Add the mung bean sprouts and mix until they are well coated with the batter.
- If using shrimp or pork, add them to the mixture and stir well.
- Gradually add water to the mixture, stirring constantly, until a thick batter forms.
Cooking Ukoy Na Togue
Now that the batter is ready, it’s time to cook ukoy na togue. Here’s how:
- Heat the vegetable oil in a frying pan or deep fryer over medium heat.
- Using a spoon, drop small amounts of the batter into the hot oil.
- Flatten the batter slightly with a spatula to form a round shape.
- Cook the ukoy na togue for 2-3 minutes on each side, or until they are golden brown and crispy.
- Remove the ukoy na togue from the oil with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Tips for Cooking Ukoy Na Togue
Here are some tips to help you cook the perfect ukoy na togue:
- Make sure the oil is hot before adding the batter. This will help the ukoy na togue cook evenly and prevent them from absorbing too much oil.
- Don’t overcrowd the frying pan or deep fryer. Cook the ukoy na togue in batches if necessary.
- Don’t overcook the ukoy na togue. They should be golden brown and crispy, but not too dark or burnt.
Variations of Ukoy Na Togue
While traditional ukoy na togue is delicious on its own, you can also experiment with different variations to suit your taste. Here are a few ideas:
Spicy Ukoy Na Togue
Add some heat to your ukoy na togue by incorporating spicy ingredients such as chili peppers or hot sauce. You can also add some spicy seasonings such as cayenne pepper or paprika.
Vegetarian Ukoy Na Togue
Make ukoy na togue vegetarian-friendly by omitting the shrimp or pork and adding more vegetables such as mushrooms or bell peppers.
Ukoy Na Togue with Dipping Sauce
Serve ukoy na togue with a variety of dipping sauces such as vinegar, soy sauce, or chili sauce. You can also experiment with different combinations of sauces to create a unique flavor.
Conclusion
Ukoy na togue is a delicious and crispy Filipino fritter that is perfect for snacking or as a side dish. With its rich history, nutritional benefits, and versatility, it’s no wonder why ukoy na togue remains a popular dish in the Philippines and around the world. By following the recipe and tips outlined in this article, you can create your own ukoy na togue at home and enjoy this tasty treat with your family and friends.
What is Ukoy Na Togue?
Ukoy Na Togue is a popular Filipino fritter dish made from mung bean sprouts, shrimp, and various vegetables, all wrapped in a thin batter and deep-fried until crispy. The name “Ukoy” refers to the fritter itself, while “Togue” specifically refers to the mung bean sprouts used in the recipe.
This dish is often served as a snack or appetizer in Filipino cuisine, and its crispy exterior and savory interior make it a favorite among locals and visitors alike. The combination of textures and flavors in Ukoy Na Togue is what sets it apart from other fritter dishes, making it a must-try for anyone looking to experience the unique flavors of the Philippines.
What are the main ingredients in Ukoy Na Togue?
The main ingredients in Ukoy Na Togue include mung bean sprouts, shrimp, onions, garlic, and a variety of vegetables such as cabbage and carrots. The batter is typically made from a mixture of flour, cornstarch, and eggs, which is then wrapped around the filling ingredients.
Other ingredients that may be added to the recipe include salt, pepper, and various seasonings to enhance the flavor of the dish. Some recipes may also include additional ingredients such as chives or scallions for added flavor and texture.
How do I make the batter for Ukoy Na Togue?
To make the batter for Ukoy Na Togue, combine flour, cornstarch, and eggs in a bowl and mix until smooth. The batter should be thin and free of lumps, with a consistency similar to pancake batter. You can adjust the thickness of the batter by adding more flour or eggs as needed.
It’s also important to note that the batter should be mixed just until the ingredients are combined, as overmixing can result in a dense and heavy batter. This can affect the texture of the finished fritters, making them less crispy and less enjoyable to eat.
What is the best way to fry Ukoy Na Togue?
The best way to fry Ukoy Na Togue is to heat a large amount of oil in a deep frying pan or a deep fryer until it reaches the correct temperature. The ideal temperature for frying Ukoy Na Togue is between 350°F to 375°F.
Once the oil is hot, carefully place the fritters in the oil and fry until they are golden brown and crispy. This should take around 3-5 minutes, depending on the size of the fritters and the temperature of the oil. It’s also important to not overcrowd the pan, as this can lower the temperature of the oil and result in greasy or undercooked fritters.
Can I bake Ukoy Na Togue instead of frying?
While traditional Ukoy Na Togue is fried, it is possible to bake the fritters instead for a healthier alternative. To bake Ukoy Na Togue, preheat your oven to 400°F and place the fritters on a baking sheet lined with parchment paper.
Brush the tops of the fritters with a small amount of oil and bake for around 15-20 minutes, or until crispy and golden brown. Keep in mind that baked Ukoy Na Togue may not be as crispy as fried Ukoy Na Togue, but it can still be a delicious and satisfying alternative.
How do I serve Ukoy Na Togue?
Ukoy Na Togue is typically served as a snack or appetizer, and it can be enjoyed on its own or with a dipping sauce. A popular dipping sauce for Ukoy Na Togue is a mixture of vinegar, soy sauce, and chili peppers, which adds a spicy and sour flavor to the dish.
You can also serve Ukoy Na Togue with a side of steamed rice or as part of a larger Filipino meal. The crispy fritters pair well with a variety of Filipino dishes, including adobo, sinigang, and lechon.
Can I store leftover Ukoy Na Togue?
Yes, you can store leftover Ukoy Na Togue in an airtight container in the refrigerator for up to a day. To reheat the fritters, simply place them in the oven or toaster oven at 350°F for a few minutes, or until crispy and hot.
You can also freeze leftover Ukoy Na Togue for up to a month. To freeze the fritters, place them in a single layer on a baking sheet and put the sheet in the freezer until the fritters are frozen solid. Then, transfer the frozen fritters to an airtight container or freezer bag for storage.