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Statements

Subject Item
dbr:Okoy
rdf:type
wikidata:Q2095 dbo:Food owl:Thing
rdfs:label
Okoy Okoy Okoy
rdfs:comment
El ukoy u okoy es un buñuelo de origen filipino cuya masa está elaborada con harina de arroz glutinoso (llamada galapong), gambas pequeñas (camarones), y varias verduras tales como calabaza (zapallo), camote (batata), mandioca (yuca), brotes de soya verde (frijol mungo), cebolleta, zanahoria cortadas en juliana, cebolla y/o papaya verde. Los okoys son una popular comida callejera en Filipinas, junto con otras frituras como los kalamares o el camaron rebosado, y es tradicional acompañar el okoy con salsa para mojar a base de vinagre, y se comen solos o con arroz blanco. Son populares para el desayuno, los bocadillos o los aperitivos. Los okoy a veces se tiñen de naranja brillante con semillas de achiote (achuete en filipino).​ Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds. L'okoy o ukoy è un piatto della cucina filippina, costituito da frittelle croccanti fatte con pastella di riso glutinoso, gamberetti sgusciati e varie verdure, tra cui calabaza, patata dolce, manioca, germogli di fagioli mung, scalogno e carote à la julienne, cipolle e papaia verde. Sono tradizionalmente serviti con salse a base di aceto. Si consumano da sole o con . Sono popolari per la colazione, gli spuntini o gli aperitivi. Talvolta sono tinti di arancione brillante con semi achuete.
foaf:name
Okoy
dbp:name
Okoy
foaf:depiction
n8:Ukoy_na_Puso_sa_Batag_(rotated).jpg n8:7569Santa_Rita_Pampanga_Duman_Festival_09.jpg n8:Ukoy_(shrimp_fritters)_from_Vigan,_Philippines.jpg
dc:type
Main course,side dish
dct:subject
dbc:Guamanian_cuisine dbc:Omelettes dbc:Palauan_cuisine dbc:Vegetarian_dishes_of_the_Philippines dbc:Shrimp_dishes
dbo:wikiPageID
59390957
dbo:wikiPageRevisionID
1114780726
dbo:wikiPageWikiLink
dbr:Appetizer dbr:Garlic dbr:Camaron_rebosado dbr:Galapong dbr:Pakora dbr:Flour dbr:Sweet_and_sour dbr:Poqui_poqui dbr:Cassava dbr:Glutinous_rice dbr:Patis_(sauce) dbr:Shrimp n9:7569Santa_Rita_Pampanga_Duman_Festival_09.jpg dbr:Peppercorn dbr:Papaya dbr:Tortang_dulong dbr:Mung_bean_sprout dbr:Tortang_kamote dbr:Anchovies dbr:Onion dbc:Guamanian_cuisine dbr:Taro dbr:Eggs_as_food dbr:Rice_flour dbr:Julienned dbc:Omelettes dbr:Pinakurat dbr:Cornstarch dbr:Ilocos_Sur dbr:Burmese_fritters dbr:Tortang_kalabasa dbr:Calabaza dbr:Eleocharis_dulcis dbr:Dipping_sauce dbr:Sweet_potato dbc:Palauan_cuisine dbr:Banana_ketchup dbr:Fritter dbr:Bakwan dbr:Scallion dbr:Tagalog_language dbr:Carrot dbr:Maranay dbr:Crispy_kangkóng dbr:Coconut dbr:Egg dbr:Linguist dbr:Labuyo dbr:Tomato_ketchup dbr:Calamari dbr:Philippines dbr:Calamares dbr:Batter_(cooking) dbr:Mayonnaise dbr:Chicken_as_food dbr:Salangidae dbr:Bell_pepper n9:Ukoy_(shrimp_fritters)_from_Vigan,_Philippines.jpg dbr:Cuisine_of_the_Philippines dbr:Main_course dbr:Vinegar dbr:Omelette dbr:Vigan dbr:Banana_flower n9:Ukoy_na_Puso_sa_Batag_(rotated).jpg dbr:Philippine_Hokkien dbr:Carabao_mango dbc:Vegetarian_dishes_of_the_Philippines dbr:Potato dbr:Tempura dbr:White_rice dbr:Okonomiyaki dbr:Kakiage dbc:Shrimp_dishes dbr:Visayan_languages dbr:Tofu dbr:Sinamak dbr:Side_dish dbr:Achuete
owl:sameAs
dbpedia-es:Okoy n15:Okoy_(lutuing_Pilipino) wikidata:Q20586683 n18:Okoy dbpedia-it:Okoy n21:xSph
dbp:similarDish
Camaron rebosado, calamares, bazun khwet kyaw, Bakwan
dbp:wikiPageUsesTemplate
dbt:Reflist dbt:Short_description dbt:Redirect dbt:Use_Philippine_English dbt:Infobox_food dbt:Omelettes dbt:Doughnuts dbt:Use_mdy_dates dbt:Filipino_food
dbo:thumbnail
n8:Ukoy_(shrimp_fritters)_from_Vigan,_Philippines.jpg?width=300
dbp:alternateName
Ukoy
dbp:caption
Shrimp okoy from Vigan, Ilocos Sur
dbp:country
dbr:Philippines
dbp:course
dbr:Main_course dbr:Side_dish
dbp:imageSize
250
dbp:served
Warm
dbo:abstract
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds. Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. Okoy batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp. El ukoy u okoy es un buñuelo de origen filipino cuya masa está elaborada con harina de arroz glutinoso (llamada galapong), gambas pequeñas (camarones), y varias verduras tales como calabaza (zapallo), camote (batata), mandioca (yuca), brotes de soya verde (frijol mungo), cebolleta, zanahoria cortadas en juliana, cebolla y/o papaya verde. Los okoys son una popular comida callejera en Filipinas, junto con otras frituras como los kalamares o el camaron rebosado, y es tradicional acompañar el okoy con salsa para mojar a base de vinagre, y se comen solos o con arroz blanco. Son populares para el desayuno, los bocadillos o los aperitivos. Los okoy a veces se tiñen de naranja brillante con semillas de achiote (achuete en filipino).​ Existen muchos tipos de okoys; a veces los camarones se reemplazan con peces pequeños o calamares. La masa del okoy también se puede preparar con harina de trigo, harina de arroz o una mezcla de huevo y maicena. También puede referirse a tortillas hechas con puré de calabaza o camote, con o sin camarones.​​ L'okoy o ukoy è un piatto della cucina filippina, costituito da frittelle croccanti fatte con pastella di riso glutinoso, gamberetti sgusciati e varie verdure, tra cui calabaza, patata dolce, manioca, germogli di fagioli mung, scalogno e carote à la julienne, cipolle e papaia verde. Sono tradizionalmente serviti con salse a base di aceto. Si consumano da sole o con . Sono popolari per la colazione, gli spuntini o gli aperitivi. Talvolta sono tinti di arancione brillante con semi achuete. L'Okoy ha numerose varianti che utilizzano una varietà di altri ingredienti, inclusa la sostituzione dei gamberi con pesciolini o calamari. La pastella Okoy può anche essere preparata con farina normale, farina di riso o una miscela di uova e amido di mais. Il termine viene spesso utilizzato per riferirsi a omelette fatte con calabaza schiacciata o patate dolci, con o senza gamberi.
prov:wasDerivedFrom
wikipedia-en:Okoy?oldid=1114780726&ns=0
dbo:wikiPageLength
9492
dbo:alias
Ukoy
dbo:servingTemperature
Warm
dbo:country
dbr:Philippines
dbo:related
dbr:Bakwan dbr:Camaron_rebosado dbr:Calamares dbr:Burmese_fritters
dbo:type
dbr:Side_dish dbr:Main_course
foaf:isPrimaryTopicOf
wikipedia-en:Okoy