Utak utak is another Filipino-Tausug delicacy, the taste is unique and delicious and surely you will crave for more. Utak utak is often served in restaurants and special gatherings (Pagparkala) than cooked at home, I can still count the times this dish was cooked at our home growing in Zamboanga city, mainly the reason is, cooking it is time consuming.
In this video, we used Tuna in water or brine (canned), instead of the left-over fish which is most of the time are not available or boiling the fish in spices as the usual way. We hope you will like our video for today and enjoy the recipe.
Utak utak Tuna in Can
Ingredients:
2x 180 grams Tuna in Water or Brine
1 cup Grated Coconut
2 thumb sized Ginger
1 tsp. Turmeric powder or 1 inch fresh
Chilies
1/2 tsp. Salt
1/2 tsp. Black pepper
Coating mixture:
3 tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Black pepper
1 Egg
5 tbsp. Water
Procedure:
1. Pound 2 thumb sized Ginger, Chilies (depends on your tolerance), 1 tbsp. fresh grated turmeric or 1 tsp. powder, ½ tsp. Salt, ½ tsp. black pepper powder.
2. Drain the water from 2 cans of 180 grams each, Tuna in water or brine.
3. In a large bowl, mix the tuna, 1 cup of grated coconut meat and the pounded spices. After mixing it, mash it using your hand or potato masher or any kind of masher, until all ingredients are fully combined, to make the utak utak mix.
4. Heat the wok or pan on low fire, pour and heat 2 tbsp. of cooking oil.
5. Saute 1 chopped medium size onion until soft, add in and saute 5 cloves of garlic (chopped) until light brown.
6. Add in the Utak utak mix and fry and continuously stir for 5-10 minutes and avoid burning. (never over fry the utak-utak to keep the moisture of fish and coconut meat, or else it will not properly hold when molded later).
7. Remove from the heat and transfer to a clean container.
8. Gradually pound the Utak utak in a mortar and pestle until slightly pulverized, you may use blender, however it is best if pounded to achieve best texture.
9. Mold to shape the Utak utak to any shape you choose, in our case we used a square molder, you may use banana leaf, tin foil, etc. Compact it well to hold its shape.
10. Mix 3 tbsp. Flour, 1½ tsp. Salt, ½ tsp. black pepper powder, 1 egg, 5 tbsp of water to make a coating mixture.
11. Prepare a frying pan on low flame and heat oil enough to cover the Utak utak.
12. Dip the Utak utak into the coating mixture.
13. Fry the Utak utak until golden brown on each side.
14. Remove from the pan when its done and let the oil drip on a tissue or dripping rack.
Can last 3 days if stored right.
#utakutak #fishcake #tunaincanrecipe
Thank you for watching and if you enjoy our videos, please don't forget t to hit the like button and the bell icon to get updated if there are new videos uploaded and if you haven't subscribed yet, please hit the subscribe button.
Jang & Geer
▶Facebook page: / jangandgeer
▶DONT CLICK THIS - bit.ly/3ryQftK