Ingredients with Measurements:
- 1 cup grated sweet potato
- 1/2 cup all-purpose flour
- 1/4 cup bagoong isda (fermented fish paste)
- 1/4 cup water
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated sweet potato, all-purpose flour, bagoong isda, water, egg, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Heat a frying pan over medium heat and add vegetable oil.
3. Scoop a tablespoon of the sweet potato mixture and drop it onto the frying pan. Flatten it with a spatula to form a pancake shape.
4. Cook for 2-3 minutes on each side or until golden brown.
5. Repeat the process until all the sweet potato mixture is used up.
6. Serve hot with your preferred sauce or dip.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 87
Total fat: 4g
Saturated fat: 1g
Cholesterol: 23mg
Sodium: 335mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Instead of sweet potato, you can use regular potatoes or yams.
- Instead of all-purpose flour, you can use rice flour or cornstarch.
- Instead of bagoong isda, you can use shrimp paste or fish sauce.
Variations:
- Add chopped green onions or cilantro to the sweet potato mixture for added flavor.
- Serve with a side of fresh lettuce leaves and herbs for a Vietnamese-style wrap.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated sweet potato to prevent the pancakes from being too wet.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking to ensure they are crispy.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the pancakes on a plate and garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Pickled vegetables or a fresh salad
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more water to the mixture.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Bagoong isda is a popular condiment in Filipino cuisine, made from fermented fish or shrimp.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Philippine