Crispy Potato Chips Recipe

Making crisps at home is fun and easy especially if you have a deep fryer. Experiment with the shape and thickness of the potatoes, you may like them thicker or thinner, and you can use kumara (sweet potato) too. I use olive oil but you can use other oils.

Image result for potato chips

Ingredients
Serves: 4 

  • 4 medium potatoes, peeled and sliced paper-thin
  • 3 tablespoons salt
  • 4 cups (1 litre) oil for deep frying.

Directions
Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Slice potatoes to your desired thickness and place them into a bowl of cold water as you slice. Drain and rinse, then refill the bowl with water and add the salt.
  2. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  3. Heat oil in a deep-fryer to 185 C. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Easy Steps On How To Make Ukoy

Ukoy, Okoy or Shrimp fritters started as an afternoon snack which is sold by street hawkers in Philippines but now it became popular as a side dish for main meals in restaurants. Usually deep fried in batter with skin on but with today’s modern and posh restaurants they are now offering it shelled. Given the option I will still prefer the one with skin on as it gives it a distinct crisp which defines Ukoy, its edible anyways as frying it will make the skin crisp like a potato chip.

 

Image result for ukoy

 

Ingredients
Ukoy
  • 500g small shrimps, skin on
  • 1½ cup butternut squash, chopped thinly or grated
  • ½ cup flour
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1¼ cup water
  • 1 tbsp fish sauce
  • 2 cloves garlic, minced
  • 1 freshly ground black pepper
  • oil
Vinegar Dip
  • 4 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 tbsp sugar
  • ¾ cup white vinegar
  • ¼ cup water
  • 3 tbsp soy sauce
  • 3 pcs birds eye chillies, chopped
Instructions
  1. In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
  2. Now add the butternut squash and shrimps and mix well.
  3. In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2 minutes each.
  4. Once fritters are cooked place on a paper tower to drain excess fat.
  5. Prepare the vinegar dip by mixing all the vinegar dip ingredients.

Oven Fried Chicharon

These pork scratchings are made in one step in the oven. There is no added fat. In fact what little fat there is is rendered in the cooking process. These are more like the cracklings from a pork roast rather than the puffed up bar food.

Plain salt is nice enough but if you can add any spice mix you want. I always like a dip of vinegar with garlic and chillies with it. Make sure you have a lot of cold beer on hand when you make this.

Image result for chicharon

 

Ingredients:

pork rind
sea salt
ground black pepper
your preferred seasoning (barbecue, cajun, etc.)

Instructions:

There is no given amounts for the ingredients because you can make as much or as little as you want.

Preheat the oven to 300° F/150° C.

Make sure that your rinds are dry and free of hair. Cut them into strips, about 2″ wide.

Poke holes into the skin using the tip of a sharp knife.

Grind a moderate amount of sea salt on each piece of rind. Leave them aside until the salt draws out the moisture from the skin. Pat dry with kitchen paper.

Arrange them on a single layer on a lined baking pan.

Bake for about 2-3 hours or until the skins are crisp and bubbly. The cooking time will depend on the size of the skin. If you are cooking several trays, swap them so they’ll cook evenly.

Season with more salt, pepper and any seasonings you prefer.

Crunchy Lechon Kawali

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .

Ingredients
2 lbs. pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs. dried bay leaves
3 cups cooking Oil
34 ounces Water
Instructions
Place the water on a big cooking pot and bring to a boil
Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
Remove the meat from the pot and let it cool down for a few minutes
Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
Flip the meat to cook the opposite side
Remove the meat from the pan, let it cool down a little then slice according to desired portions
Serve hot. Share and Enjoy!