Ukoy

200 grams small shrimps
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips

Wash shrimps thoroughly, remove head leaving shells. Prepare batter.

Batter


1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten

Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.

In a saucer, arrange a bed of 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 to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.

NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).

* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.

Embutido

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
 1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum  foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.