Vegetable Pancake "Ukoy" ( in Filipino Cooking)with Sweet Vinegar Dip
Making savory pancakes made from whatever vegetables you may have
available is fun making. Testing for this recipe gives you a good practice on your knife knife
skills like cutting, grating,shredding ,
mincing vegetables. This is served with a simple vinegar dip and is versatile
with any starch dish like steamed rice, noodle and can be consumed on its own
like nuggets or hush puppies ( a savaory batter made with potato and meat with
binder). I am a filipino and I must say,
asian ofcourse has great impact on my cooking. Simple and lite. So if
you wish to learn , or just practice or learn something, please check out
Baking and Patry Art Academy’s blog and
video site. We offer monthly courses and
also one-on-one tutorials on any recipe you wish to practice and master.
You
will need:
5
cups of grated squash
1
½ cups sliced turnips
3
Tablespoons chopped onion
2
Tablespoons minced garlic
½
cup eggwhites
½
cup sliced string beans, blacnhed and shocked
½
cup roughly julienned carrots, blacnhed and shocked
½
cup sliced tomato
3
Tablespoons chipped celery leaves and stalks
1
Tablespoon each of red and green bell pepper sliced
¼
cup cubed Chayote
Salt
to taste
Pepper
to taste
1
cup potato starch
2
Tablespoons vegetable oil
Watch
video hereJ
Methods
like blanching and shocking are most common steps but essential to cooking
vegetables to retain it’s nutrients, texture and appearance. Blanching is having a boiling water in a pot
seasoned with a little salt , blanch your vegetables (those that requires
cooking like string beans, carrots sometimes) being very careful to blanching
each kind separately, as to each vegetable have several cooking doneness. The vegetable then after blanching is “shocked”
in a bowl of ice water, fished out with a sieve or strainer, or a chinoise
depending on how much you are making. By doing this, you retain the juice,
appearance, taste and texture of the vegetable. Carrots in the recipe is the
next vegetable that wash lightly blanched and shocked.
In
separate bowl, combine eggwhite, potato starch, season with salt, pepper and
sugar. Add more potato starch if you feel your mixture is runny and vice versa,
if it needs hydration add more liquid. Toss together all including onions and
garlic plus cooked and uncooked vegetables.
Heat
up your pan, preferably a glazed pan ( Teflon type) to make life easier. Add
vegetable oil just to lightly coat the pan. Measure 1 or 2 cups of the
vegetable mixture and flatten on the pan. Cook each side for about 1 – 21/2
minutes until light golden brown or even lighter if you wish. Flip or turn your
pancake and cook the other side. You may flip to the other side if you wish to
toast it a little more. Serve while warm with sweet vinegar Dip. Bon Apetite!
Sweet
Vinegar Dip
1
½ cups white vinegar
½
cup white sugar
1
teaspoon Salt
White
pepper
Combine
all in a small pot. Reduce to half until sugar dissolves and vinegar is cooked
thoroughly without stirring. Cool completely. Serve with vegetable pancakes.
If you wish to learn , or just practice or learn something, please check
out Baking and Patry Art Academy’s blog
and video site. We offer monthly courses
and also one-on-one tutorials on any recipe you wish to practice and master.
LAST WEEK'S BAKING VIDEO HERE
