You Know You're From Bacolod, Philippines If...nanamian ka man magkaon (you also like eating) "Ukoy"! :-)

 "Ukoy"

*Baw, namit guid ni kaunon upod sa Sinamak!
(*Wow, this would really taste great dipped in spicy native vinegar!) ☺

UKOY
Ingredients:
200 gms. small shrimps
2 cups "togue" (or mongo sprouts)
1 cake "tokwa" (or bean curd), in strips
1 cup spring onion, in strips

Procedure:
Wash shrimps thoroughly, remove the head, leaving the shells.
Prepare batter.

Batter
1 cup all-purpose flour
1 cup cornstarch
1 & 1/2 teaspoon baking powder
1 & 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup "achuete" (or annatto) water
2/3 cup shrimp juice
1 egg, well-beaten
Oil for deep fat frying

Procedure:
Sift dry ingredients in a bowl.
Blend in remaining ingredients, beat thoroughly to make a smoother batter.
Set aside.
In a saucer, arrange a bed of "togue" or mongo sprouts.
Garnish with spring onion and shrimps.
Add about 1/4 cup batter and lower carefully into deep hot fat.
Fry until crispy on both sides.
Remove and transfer to absorbent paper.
Serve hot with "sinamak"! ☺

"Sinamak"

"Sinamak" ingredients

Ingredients:
2 to 3 cups vinegar (use white, cane, or coconut vinegar)
1 cup "katumbal" (or "sili")
3 tablespoons ginger, sliced
1 head garlic
3 teaspoons whole peppercorns
1 medium-sized white onion

Procedure:
1. Combine whole peppercorns, ginger, garlic onion, and "katumbal" (or "sili") in a clean container (usually an empty bottle of liquor).
Shake well to distribute the ingredients.

2. Fill the bottle with the vinegar of your choice then tightly cover the bottle.

3. Shake the bottle lightly and store in a safe place for at least 3 days.
The longer the storage time, the spicier the vinegar will become.

4. Serve as condiment.