How to Make Ukoy | Bon Appétit
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- Опубликовано: 30 сен 2024
- Tom Cunanan of Washington D.C.'s Bad Saint demonstrates how to make ukoy-a Filipino shredded vegetable fritter. Get the recipe: www.bonappetit....
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How to Make Ukoy | Bon Appétit 
Хобби
this is how you should represent filipino food in america. something authentic and different but people will still find it familiar. not some lame mayo drizzled deep fried adobo.
100nujabes the good thing about these guys is they actually did their research on traditional cooking in provinces and also serve food from Filipino/Muslim tribes not familiar to even majority of Christian Filipinos. they don't just serve a variation of what they grew up eating or turn it into some fast food American mash up version like burritos or what but stay true to the cuisine. That ukoy is pretty much an elevated modernized restaurant version but no less Filipino because the technique is the same.
Mayo drizzled deep fried adobo sounds amazing, actually.
@@tenou213 ikr.. I’m gonna look that up lol
Wow! My mom makes it with bean sprouts and stuff but this sounds really good-- definitely wanna give this a try!
Just be appreciative. That's how Filipino chefs in the US and other parts of the world want to introduce and take the Filipino cuisine to a higher level. You've done a great job chef Cunanan!👍
I've never heard of Ukoy before, but they look amazing!!! If i'm ever in D.C. definitely checking them out!
Matt, call your mom and apologize for being born.
Unoriginal as expected.
My mom makes this with tofu and beansprouts but his version looks awesome. Love this feature.
staticgaston nn
ahhh I'm salivating at 1am! Love eating ukoy at merienda or as a viand! Thanks BA!
I'll take the chef please.... "Tom Cunanan"
Ikaw ha!
Best looking ukoy I have seen on RUclips thus far.
you can see these being sold on the streets starting at like 2pm for merienda. basically it's like snack time or a meal before dinner because us pinoys love our snacks. dip the thing in vinegar and go to town. then after having the ukoy/okoy, get a bag (yes as in plastic bag because the stalls keeps the bottles for the deposit) of soda then ur pretty much set until 7 or 8pm.
Make more video about Filipino food. Pls!!!!!!!!!!!!!
Yummy! I make mine with cabbage, squash, tofu, shrimp, bean sprouts :)
wow ang laki ng okoy..😋😋😋
Congrats on learning your lesson, Bon Appétit!
Interviewing actual authentic restaurateurs from the culture of the cuisine will prevent backlash against you. 👏🏻
Which video did they receive backlash on?
litolpnoy A video about pho where a white man tried to "teach" Asians how to eat pho.
which is fucking hilarious, because an asian restaurant said the same exact thing on another video
see you soon after the gym rd e.gtr. and rd floor
Philipinos have my respect, this looks incredible
For a different style of Ukoy...that looks delicious and filling. Its usually a snack for most filipinos.
Looks more improved delicious "ukoy" recipe. You're a good Chef!
this is super different from my grandma's recipe, but it's super cool to see other ways to make it!!
That's Kakiage Tempra!!
This dish is more commonly spelled and pronounced as "Okoy" in the capital area , and the common recipe uses small shrimps (no veggies, just the binder)
Yeah the same in my family. Not really veggies :)
soooo goood with suka
Looks pretty close to the real one but I’m just wondering why do we have to water our food down just so Americans will like it I feel like our food is already totally delish the ways it’s already is
Traditionally we use those tiny shrimps,likebaby ones.
My mom used to prepare that back in the Philippines and I love it!!
And it’s almost similar to Kakiage here in japan but the difference is kakiage is a mixed veggies.
Wow..my favorite Ukoy! Thank you for sharing the recipe definitely gonna try it. Bon appetit 😘🤩😍
In the Philippines It's usually made with shrimps, bean sprouts and onions. A perfect pair for the Lugaw.
Oh I like his kind of ukoy. MY mom usually uses a lot of flour as extenders and although it tastes good, the grease kills me every time xD
What happened with the pho video bon appetit??
gg skrubs
This tweak is duh ffirent y interesting how he played the elements y formed into a ball…siya ba ay Gapô boy…our hangout y I did go to school there lol true…btw loved the grilled chicken legs attached to thighs y bbq innards y the sauce omg…by Rizal Avenue strips
Ukoy is one of my favourite meals! Delicious!
Wow, I'm surprised it wasn't another white guy telling me how to eat my cultures food.
Best ukoy version. Even erwan heussaff referenced cehf Tom's version in his ukoy episode
sarap naman ng ukoy mo patikim naman po idol
BRAVO CHEF! Isa kang magiting na Batang Gapo.
w0w!!😯 Nice..I enjoying your video because i love foods, I love cooking😊
Thats yummy and very crispy. I will try this today. I prefer this way than our traditional ukoy. Thanks for the recipe.
Mmm okoy. So good like when i ulam the tuyo, like, i pair it with kamatis. Ermergerd. Like, when i ligo with my tabo... Hehe peace.
Ok any foodie out there answer this question. Which Filipino dishes use cilantro? I'm really curious
napakasarap nmn patikim nmn po
Wow I never tried this one.I will cook this someday. Yummy
I will try it this way next time. They look really good.. But,,, what are the ingredients measurements??
It looks yummy 😋
fresh fried Okoy with Sukang Iloco is the bomb.
Sweet potato is easier to find than bean sprouts. I will add green onions too. Will definitely try it.
yummy Okoy :) My dad used to make one using alamang fish (?) it's really great.
Is the vinegar from Chile or did you mean chili vinegar?
This is the okoy of my dreams
erwan haussaff brings me here
I like this kind of ukoy minus the scrambled egg.
mas masarap gawa ni papa ko dyan
It is good to see a young Filipino chef making a native Filipino dish in an American restaurant. The way you fried it and formed it in round shape, that was amazing. It looks sooo delicious. Can't wait to try it. Thanks, hope to see more of your videos, Chef Cunanan. Good job!
Can you guys do a Filipino version of Andy Learns? love to see it
Cute chef!! Thank you for sharing this delicious recipe.
Does the garlic and red chillie u are using are chopped?
That technique thoughh
yummm..I'm craving for this kind of food!
Excellent style
woah what kind of oil is that, its like clear :o
This is the best version of ukoy for me.
One of my favorite foods growing up
THIS IS AUTHENTIC PINOY UKOY.
Love Ukoy
I got nervous when dropped it into the fryer, I thought it wouldn't form but that technique though
okoy it supposed to be a squash
Wowowowow
Bad saint = Abad Santos...
U should put grated papaya
that is one massive ukoy! yum
Ukoy is usally cooked with SMALL WHOLE SHRIMPS WITH SHELL; that is what makes it crispy. You cannot use shrimps with shells as large as what he used here or else it can hurt you when you swallow the large shrimps with shell and head! Definitely not safe especially for kids to eat!
STAR WYATT thats probably the smallest one he can get from the market since there is no demand for such small shrimps in usa
I've eaten shrimp this big, and the shell is totally fine to eat (even for kids), but I'll admit that keeping the head (that's very sharp) is understandably concerning.
I have a feeling they'd have to snap off the sharp spike on the head of each prawn, or maybe they buy them with the spike already snapped off... I wouldn't wanna be pierced while eating Ukoy (which looks pretty delicious).
IadiiI Ha! We use tiger prawns 😂
bakwan!
Fancy version I see.
Yummy
Bad ass!
"Cunanan"? Connotes bad things. 😯
It’s OKOY not Ukoy in Tagalog.
Yum!! In my house we make ours with shredded squash :9
Maicy Dizon I like it with shredded camote.
Obviously not authentic filipino, more americanized but I'm sure white ppl wouldn't gravitate to the authentic recipe. But no shade, good job on featuring some Filipino food
hawt nurse yes. They might not like the alamang. Once I made unit with Camote and gabi.
Ukoy in the Philippines does not have shrimps that big. And there is definitely no cilantro.
well as you can see this isnt the philippines, just stfu these comments make me cringe
Well i saw one that big in Malolos, Bulacan and with big shrimps too.
Typical crab mentallity. Just appreciate em sharing our culture.
With your logic, Italians would argue that putting hotdogs in Spaghetti, the way we Filipinos do, is "wrong". And that's okay because there is no one way of cooking things. It wasn't like the recipe was butchered. Pinpointing these little things is pointless.
Cuisine is about sharing our food and culture and is open to different interpretations and adaptations. This is what makes food so amazing. The methods and ingredients of how we make something like Adobo/Sinigang will be different to how your household will make it.
I'm just glad that media as big as Bon Apetit is featuring local Filipino food. ✌🏼
Good job, you said it better than I did in my earlier comment.
"oh look at me.. I know what real ukoy is so let me tell you how it's really done" stfu elitist! It took decades for our food to even be noticed in America! It's because of you guys!
So, pretty much Filipino tempura? :) Either way, looks delicious!
Not exactly tempura. More like okonomiyaki but with more vinegar and less mayo. Either way, it's goooooood.
agreed, looks amazing.
Welp, from what I know it is Japanese influenced 😋
But yeah, I would say it more-so resembles okonomiyaki~
Asian cooking tends to be similar. So, who knows?
Search up kakiage! It's very similar to shrimp kakiage :)
xx from Tokyo