raymond wrote:
> On a recent trip through Mississippi I picked up a half bushel of
> sweet potatoes from a roadside farmer selling out of his pickup.
> Looking for something different, I came across this site.
>
>
> http://www.exclusivelyfood.com.au/20...es-recipe.html
>
> Says it's a couple of down under ladies, I'm always skeptical, but
> they don't just dump plaigarized recipes onto a website. Instead they
> actually make them and give you progress pics. Very nicely done. I
> saved the Sweet Potato Patties for Christmas dinner. A comment at the
> bottom of the page says add some flour and shallots, and I'll do that.
>
> Right now I have their Ham and Potato Bake in the oven for dinner
> tonight. I made a change. I didn't pre-cook the potatoes. This is a
> variation of scalloped potatoes I make all the time, so I bake it at
> 350 in a covered casserole for an hour, then remove the cover to brown
> the cheese on top. The potatoes will be done by then.
>
Im not a yam or sweet potato fan but i live with an aficionado so i have
learned a few recipes beyond the standard small sp nuked and buttered.
Here's a Philippine dish even i will eat.
Ukoy [sweet potatoe fritters]
-----------------------------
to make 10 cakes
1/2 cup boiling water
10 medium sized raw shrimp in their shells (about 21 to 25 to the pound)
1 tsp. annatto seeds [may be eliminated as are primarily for colour]
1 tsp. salt
1 cup flour
1 cup cornstarch
a large sweet potato (about 1/2 pound), peeled and coarsely grated
a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded and
the pulp
coarsely grated
2 cups canola oil
1/4 cup chopped green onions (reserve a few long thin slice for garnish)
(garlic sauce)
Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
quart sauce
pan and bring to a boil over high heat. Reduce the heat to low and
simmer for
about 3 minutes, or until the shrimp are firm and pink. With a slotted
spoon
transfer the shrimp to paper towels to drain and strain the cooking liquid
through a fine sieve into a bowl (may be omitted if not using annatto
seeds).
Measure the liquid, add enough fresh water to make 1 & 1/4 cups and set
aside.
(Traditional Philippine cooks prefer to leave the shrimp in their
shells, but you
may prefer to shell and devein them.)
In a deep bowl, combine the flour and cornstarch. Pour into the shrimp
cooking
liquid and beat until the liquid is absorbed. Then add the grated sweet
potato
and squash and beat vigorously with a spoon until the mixture is well
combined.
Pour the oil into a heavy 10 - 12 inch skillet. The oil should be about
1/2 inch
deep; if necessary add more. Heat the oil until it is very hot but not
smoking.
To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
lightly
oiled saucer, sprinkle a teaspoon or two of the green onion on top and
lightly
press a shrimp into the centre. Then holding the saucer close to the
surface of
the oil, slide the ukoy into it with the aid of a spoon. Fry the cakes,
3 or 4
at at time, for about 3 minutes, spooning the oil over each cake; then
turn them
carefully and fry them for another 3 minutes, regulating the heat so
they colour
richly and evenly without burning. As each ukoy browns transfer ti to paper
towels to drain.
While they are still hot, arrange the ukoy, shrimp side up, on a heated
platter
and moisten each cake with a little of the garlic sauce. Pour the remaining
sauce into a bowl or sauceboat. Serve at once.
[Note; Some people prefer butter and/or lemon juice over the ukoy
rather than
the garlic sauce.]
Garlic sauce
--------------
1 tablespoon finely chopped garlic
1 teaspoon salt
1 cup malt or distilled white vinegar
Crush the garlic and salt together until they become a smooth paste..
Pour in
the vinegar and stir vigorously with a fork to mix the ingredients
thoroughly.
Serve the sauce from a bowl or sauceboat as an accompaniment to other foods.
Tightly covered, garlic sauce may be kept at room temperature for a day
or so.
--
JL