Laing

1/2 kilo shrimps, chopped finely
2 small young coconuts, grated
1 onion, chopped
1 tsp. salt
10-15 pcs. wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pcs. siling labuyo or hot pepper

Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and sili. Continue cooking until sauce is thick.

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.