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UKOY
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UKOY

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Batter

1 cup corn starch

½ cup flour

1 teaspoon salt

â…“ teaspoon black pepper

1 teaspoon Tropics Annatto powder

1 teaspoon Tropics Fish Sauce

1 cup water

 

Vegetable Mix

2 cups of bean sprouts

3 green onions chopped

1 pound of small shrimp peeled

1 cup grated sweet potato

1 cup carrots shredded

 

Vegetable Oil for Frying

 

Tropics Spicy Vinegar for dipping sauce

 

  1. In a bowl, mix the cornstarch, flour, salt, pepper, Tropics Annatto Powder. Add in the Tropics Fish Sauce and water. Mix all of the batter ingredients until evenly blended. 

  2. Add the bean sprouts, green onions, shrimp, sweet potato, and carrots into the bowl and mix.

  3. Heat oil in a pan at medium heat. Add 2-3 spoons of the mixture into the hot oil. Cook for 3 minutes or until golden brown. Then flip and repeat. 

  4. Serve with Tropics Spicy Vinegar as your dipping sauce.

TOCINO SUMMER SALAD
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TOCINO SUMMER SALAD 

 

1 pack of Tropics Tocino

1 boiled egg

1 avocado

1/4 cup of corn

6 small cherry tomotoes diced

1/4 cucumber sliced

1 head of lettuce

1/4 red onion thinly sliced

Vinaigrette dressing of your choice

Shredded Cheese *optional

 

  1. Cook Tropics Tocino. Slice into pieces. Set asside.

  2. Chop lettuce. 

  3. Toss in avocado, corn, vinaigrette, tomatoes, cucumbers, onions.

  4. Top with the tocino and a boiled egg.

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TOCINO TACO

 

1 pack of Tropics Tocino *also works with Tropics Longanisa

1pack of corn tortillas

1 lemon

1/4 cup atchara *try our Tropics recipe for Atchara

1 bunch of cilantro

1 pack of cherry tomatoes

4 garlic

1/4 cup shredded cheese

1 avocado

1 tbs of softened butter

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  1. Saute garlic.

  2. Add in Tropics Tocino. Cook until browned. Dice into small pieces. Set aside.

  3. Add butter to pan and heat both sides of tortillas.

  4. Assemble taco starting with tocino. Then add tomatoes, onions, atchara, cheese, avocados.

  5. Garnish with cilantro.

TOCINO TACO
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TOCINO ASIAN SALAD

 

1 pack of Tropics Tocino

1 head of lettuce

1/4 cup shredded carrots

1/4 cup cucumbers sliced

2 sprigs of green onion chopped

1/4 cup chopped cilantro

1 tbs Tropics Patis (Fish Sauce)

1 tbs Tropics Sugar Cane Vinegar

1 tsp sugar

1 clove garlic minced

crushed red pepper

1 Lime

 

  1. Cook Tropics Tocino and slice into pieces.

  2. In a bowl, mix Tropics Patis, Tropics Sugar Cane Vinegar, sugar, crushed red pepper, green onions, garlic, and lime juice. Mix for 30 seconds.

  3. Chop lettuce and add to a bigger bowl.

  4. Mix in liquid and toss salad. 

  5. Add in carrots, cucumbers.

  6. Top with cilantro.

TOCINO ASIAN SALAD
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