If you want to explore ways of incorporating dilis to your regular meals, try experimenting with simple substitution. The recipes below can give you a few ideas!
½ kilo fresh dilis
1½ cup cornstarch
½ cup flour
1½ cup water
1 medium egg, beaten
2-3 stalks chopped spring onion
Salt and pepper to taste
2-3 cups cooking oil
1. In a bowl, mix cornstarch, flour, salt, and pepper. Slowly pour in beaten egg and water while mixing until you have a smooth batter. Add the dilis and spring onion into the batter and mix thoroughly.
2. In a deep frying pan, heat the cooking oil. Once the oil is ready, pour about 1/3 cup of the ukoy batter using a soup ladle. It will spread into a pancake shape, which you must flip when the sides turn brown. Remove from fryer when the fritter is golden brown on both sides, and drain the ukoy on paper towels. Serve immediately. You may include vinegar mixed with crushed garlic on the side as dipping sauce.
2 cups sundried dilis
½ cup brown sugar
2 tsp. hot chili sauce
2 tbsp. banana ketchup
2 cups oil
1. After heating oil in a pot or pan, deep fry the dried dilis for about 3 minutes until it becomes light brown in color. Once cooked, lift dilis from oil and drain. Set aside.
2. In a bowl, mix ketchup, hot sauce, brown sugar, and the fried dilis until fully coated. Heat the same pot of oil again and fry the coated dilis for about 2 minutes. Make sure you don’t leave them too long or else the sugar will burn. After this, drain from oil then serve.