Sweet Potato Ukoy with Palabok Recipe

In the realm of Filipino cuisine, there are dishes that stand out not just for their taste but for their cultural significance. Two such dishes are Ukoy, a crunchy vegetable fritter typically made with shrimp, and Palabok, a hearty noodle dish bathed in a thick, umami-rich sauce. Each of these dishes represents different facets of Filipino culinary heritage — the simplicity of fried ukoy that originates from coastal areas and the more elaborate Palabok with its layered ingredients and sauces.

But what if you could combine these two classics into one extraordinary dish? Enter Sweet Potato Ukoy with Palabok Recipe, a fusion that brings together the best elements of both, creating a texturally rich and flavorful meal that captures the essence of Filipino home-cooking. This dish is perfect for anyone who loves the familiar comforts of Filipino food but wants to explore new combinations.

Before we dive into the cooking process, let’s explore the roots of these two dishes.

The History and Origins of Ukoy and Palabok

The Humble Ukoy

Ukoy (or okoy in some regions) has been a staple in Filipino street food culture for centuries. Traditionally, it’s made with a batter of rice flour, egg, and small shrimp, then deep-fried to perfection. Ukoy is often served as a snack or appetizer, accompanied by a dipping sauce of vinegar and garlic, which cuts through the richness of the fried batter. Some regions of the Philippines prefer using squash, mung beans, or even papaya in their ukoy, showcasing the dish’s versatility.

Palabok: The Festive Noodle Dish

On the other hand, Palabok is a celebratory dish, often seen during feasts and gatherings like fiestas and birthdays. It is a type of pancit, a noodle dish that can trace its origins back to Chinese traders who introduced noodles to the Philippines centuries ago. Palabok is distinctive for its thick, flavorful sauce made from shrimp or pork, annatto (for its bright orange color), and various toppings like hard-boiled eggs, chicharrón, and green onions. The dish gets its vibrant appearance and complex flavors from layers of umami-rich ingredients.

Why Sweet Potatoes? The Healthy Twist on Ukoy

In this recipe, we’re using sweet potatoes to replace some of the traditional ingredients in the ukoy. Not only does this provide a unique flavor profile, but it also boosts the dish’s nutritional value. Sweet potatoes are rich in fiber, vitamin A, and antioxidants, making this ukoy a healthier alternative. Their natural sweetness complements the savory palabok sauce beautifully, creating a dish that’s both balanced and nutritious.

For a more in-depth look at the health benefits of sweet potatoes and how you can incorporate them into more Filipino dishes, visit our Guide to Cooking with Sweet Potatoes.

Ingredients You’ll Need

For the Sweet Potato Ukoy:

1 cup sweet potato, grated
1/2 cup carrots, grated
1/2 cup bean sprouts
1/4 cup small shrimp (optional, or substitute with tofu for a vegetarian version)
1 egg
1/4 cup cornstarch
1/4 cup rice flour
1/4 tsp baking powder
Salt and pepper, to taste
Cooking oil, for frying

For the Palabok Sauce:

2 tbsp annatto seeds (or annatto powder for color)
1 tbsp garlic, minced
1 onion, chopped
1 cup shrimp broth (or chicken broth)
1/4 cup ground pork
2 tbsp cornstarch, dissolved in water
1/4 cup chicharrón, crushed (for topping)
Boiled eggs, sliced (for garnish)
Calamansi, for serving
Rice noodles (about 200g)

Step-by-Step Instructions

Preparing the Palabok Sauce

Extract Annatto Oil: Begin by heating the annatto seeds in a bit of oil until the oil turns a deep orange hue. Strain out the seeds and set the oil aside. If you don’t have seeds, you can use annatto powder, which works just as well.
Sauté and Simmer: In a large pan, sauté garlic and onions in the annatto oil until fragrant. Add ground pork and cook until browned. Next, pour in the shrimp broth (you can substitute it with chicken broth if shrimp isn’t available) and bring the mixture to a simmer.
Thicken the Sauce: Dissolve cornstarch in water and slowly whisk it into the broth, allowing the sauce to thicken. Season with salt and pepper to taste. Set the sauce aside, keeping it warm.

Making the Sweet Potato Ukoy

Mix the Vegetables: In a bowl, combine the grated sweet potatoes, carrots, and bean sprouts. You can also add shrimp or tofu for extra protein.
Prepare the Batter: In a separate bowl, mix the egg, cornstarch, rice flour, and baking powder. This batter will provide the crispy texture characteristic of ukoy. Once mixed, fold the vegetable mixture into the batter.
Fry the Ukoy: Heat oil in a frying pan over medium heat. Drop spoonfuls of the ukoy mixture into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.

Assembling the Dish

Cook the Rice Noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain and arrange them on a serving plate.
Add the Palabok Sauce: Generously spoon the palabok sauce over the noodles, ensuring every strand is coated with the rich, orange-colored sauce.
Garnish: Top with crushed chicharrón, boiled egg slices, and a sprinkle of green onions. Squeeze calamansi over the dish for a zesty finish.
Serve with Ukoy: Place the crispy sweet potato ukoy around the noodles for a beautiful presentation. Serve immediately while everything is still hot and crispy.

How to Sweet Potato Ukoy with Palabok Recipe

Pairing Suggestions

Filipino dishes are often enjoyed with a variety of sides and drinks that complement their rich flavors. For this dish, we recommend serving it with a refreshing sago’t gulaman or calamansi juice. These drinks not only cleanse the palate but also highlight the savory and tangy notes of the palabok sauce and the crispiness of the ukoy.

Learn how to make Calamansi Juice to perfectly complement your meal.

Add a Filipino Touch to Your Table

You can also serve atcharang papaya (pickled papaya) on the side to cut through the richness of the dish. The tangy and slightly sweet flavors of atchara provide a nice contrast to the savory sauce and fried ukoy.

For more Filipino-inspired side dishes, check out our Guide to Filipino Condiments and Sides.

Tips for Success

Crispier Ukoy: To make your ukoy extra crispy, make sure your oil is hot enough before frying. You can test this by dropping a small bit of batter into the oil—if it sizzles immediately, you’re ready to fry.
Toppings for Texture: Feel free to experiment with different toppings for your palabok. In addition to chicharrón, try adding crisp fried garlic or even shredded tinapa (smoked fish) for extra texture and flavor.
Vegetarian Option: If you’re looking for a vegetarian option, you can easily omit the shrimp and ground pork in the sauce and substitute with tofu or tempeh.

For a complete vegetarian guide, check out our Vegetarian Filipino Recipe Collection, which features delicious plant-based adaptations of classic Filipino dishes.

Cultural Significance and Evolution of the Recipe

The fusion of Sweet Potato Ukoy with Palabok Recipe is a testament to how Filipino cuisine continues to evolve while honoring traditional flavors. Ukoy, which originated in coastal regions, was a simple meal for fisherfolk, while palabok was reserved for celebrations and gatherings. By combining these two, this recipe encapsulates both everyday comfort and festive flair in one dish.

In recent years, Filipino chefs and home cooks alike have been reimagining classic dishes to introduce new and exciting flavors. The use of sweet potato, for instance, reflects a growing trend toward healthier, more nutrient-rich alternatives in Filipino cuisine. As more people embrace the fusion of traditional and modern culinary techniques, dishes like this serve as an example of how versatile and innovative Filipino food can be.

Conclusion

Sweet Potato Ukoy with Palabok is more than just a dish—it’s a celebration of Filipino culinary ingenuity. By bringing together the crispy, savory goodness of ukoy and the bold, rich flavors of palabok, this recipe offers something truly special. Whether you’re serving it for a special occasion or as a comforting weeknight meal, this fusion dish is sure to impress.

For more recipes that celebrate Filipino flavors, be sure to explore our Filipino Recipe Collection, where you’ll find everything from traditional favorites to innovative twists on classic dishes.