Tokwa’t Baboy

This is the one main pulutan of pinoy’s. So if you want to cook this kind of menu, be sure you clean the pork well especially the part of taenga. It is usually made with pork ears, chewy tofu / beancurd, soy sauce, pork broth, vinegar and other spices.

Ingredients:

• 1 Kilo of Pork Face & Ears (cut into cubes)
• 8 Pieces of Tokwa (Beancurd) 2″x2″
• 1 Small cloves of garlic (minced)
• 3 Big onions (diced)
• 1 Cup vinegar
• 1 Cup soy sauce
• 1 Teaspoon salt
• 1 Teaspoon brown sugar

Cooking Methods:

• In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.
• Take the pork out and set aside.
• Fry tokwa in hot oil until toasted and slice to the same size as the pork.
• In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
• Pour in mixture over pork and tokwa.
• Any comments and suggestions are welcome.
• If you’d like a certain Filipino recipe, please drop a comment and I’ll be glad to blog about it!

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Sinigang na Bangus sa Strawberry

Basic Ingredients:

• 1 Bangus (Milkfish) medium sized, sliced diagonally
• 250g strawberries, sliced in half
• 1 medium size onion, quartered
• 1 medium sized tomato, sliced into 4
• 5 pieces okra, sliced diagonally
• 1 bundle kangkong, cleaned and stalks removed
• 4 pieces long green chili (siling haba)
• 2 pcs. tamarind cubes
• salt to taste

Cooking Methods:

• In a large pan boil 7 cups of water, add in onion, tomato, half portion of the strawberry and tamarind cubes and simmer for five minutes.
• Add in the Bangus and simmer for 2 minutes.
• Add in the vegetables and simmer for continue to simmer for 5 minutes or until the vegetables and bangus are cooked.
• Season with salt to taste.
• Add in the long green chili and the remaining half of strawberry, simmer for another 2 minutes.
• Serve hot with fish sauce for added flavor.

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