Ukoy na Alamang at Kalabasa
Ukoy na Alamang at Kalabasa. During my visits at the Vigan public market, the fresh alamang or aramang in Ilocano caught my attention. They were several vendors that were selling fresh alamang, the alamang were definitely very fresh judging from their color. My concern was, would it be possible to bring it back to Manila and maintain the freshness with just storing the alamang in a cooler with tube iced. I had my doubts I just bought 1/2 kilo, and if it is ok I would have to try to bring back more on my next trip to Vigan.
Well we arrived in home Manila after 8 hours of travel, the fresh alamang stayed fresh, well sort of, but I have to put in in the freezer. With the alamang I have brought home a lot of Ilocano native vegetables, miki noodles, longganisa and bagnet, plus the Vigan Royal Bibingka. The family was more interested with the bagnet and longganisa, and I have to cook the vegetables before they get spoiled.
Today it’s time to cook the alamang, I have been planning to make ukoy out of it. Until I found out that I do not have spring onions and even the baking powder which I usually used in making my Ukoy. To make do with what ever ingredients available I have to use onions instead of using spring onions and add more eggs for the missing baking powder.
Cooking is of course fairly simple if you have seen my other Ukoy recipes it is basically similar. Just click the link list below to check them out.
Here is the recipe of my Ukoy na Alamang at Kalabasa, try it.
1/2 kilo fresh alamang
1/4 small sized squash, skinned, roughly grated
1 small onions, peeled, sliced
1 1/2 cups all-purpose flour
1/2 cups corn starch
2/3 cup milk
3 eggs, beaten
salt and pepper
In a bowl mix the flour and baking powder, add salt and a dash of pepper to taste. Blend in the beaten egg and 1/2 cup of water until a smooth batter is produced. Add in the alamang, squash and onion, mix thoroughly. Heat about 2 to 3 cups of oil in a wok. Using a soup ladle scoop about 1/2 cup of the shrimp batter mixture and pour in circular motion into the heated oil. Fry one scoop at a time flip once the bottom turns to golden brown. Fry for 2 to 3 minutes each side or until crispy and golden brown. Remove from wok and drain on a paper towels. Serve with vinegar, and hot chili dip.