Overseas Pinoy Cooking

Tokwa at Baboy with Bagoong Alamang Bicol Express Style Pork and Tofu Cooked with  Bagoong Alamang Bicol Express Style. Ingredients: 1 kilo pork belly, cut into small cubes 1 big block hard tofu, sliced, pride, cut into squares 2 cups fresh bagoong alamang, very quickly rinsed 2 small packs Coco Mama coconut cream 3-4 medium size tomatoes, chopped 2-3 small native red bell pepper, sliced 2-3 medium size onions, chopped 1/2 head garlic, chopped 1/2 cup vinegar 2 tbsp. wash sugar 1 tbsp. cracked black peppercorns 2-3 small bay leaves red hot chilies, chopped green long chilies, chopped fish sauce to taste salt to taste cooking oil

GAWIN MO ITO SA TOKWA'T BABOY │ Masarap Naiibang Luto sa Tokwa’t Baboy │ Kinamatisang Tokwa at Baboy Masarap at Naiibang Luto sa Tokwa’t Baboy, Simple at Easy to Follow Recipe Kinamatisang Tokwa at Baboy na may Tausi. Ingredients: 1/2 kilo pork belly or porkchop, cut into thin slices 3 to 4 square/cube block tokwa, hard tofu, cut into thin slices 1 small can tausi, salted black beans, keep aside brine 1 medium size red bell pepper, cut into strips 1/2 head garlic, chopped 2 medium size onions, chopped 3 to 4 medium size tomatoes, chopped 1 small bunch kinchay, chopped 2-3 green long chili, sliced 2-3 red hot chilies, sliced, optional crushed black peppercorns salt to taste cooking oil

Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit , the more popular one is Cebu’s Bam-i . On today’s dish, Braised Pork and Tofu with Black Fungus , I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half. Here is the recipe of my Braised Pork and Tofu with Black Fungus . Ingredients: 250 grams pork belly cut into large cubes 1 big block, firm tofu, cut into rectangles, fried and cut into cubes 100 grams fresh black fungus 1/2 head garlic, peeled, crushed 2-3 pcs. bay leaf ...

Vegetarian Menudo, Tofu Menudo . For those who are looking for the vegetable version of menudo , here is my version. Menudo is a Pinoy dish rich in flavors and textures, for that reason it is difficult to replicate it into a vegetarian version. Obviously the meat, the fats and the essential liver ingredients are missing. Not unless you have access to textured and flavored vegetable protein vegetarian substitute is used, may be a vegetarian menudo may come close. But most do not have access or have no clue what is TVP is. Instead for our version of Vegetarian Menudo we used firm tofu which is readily available. For flavors we have to use a lot of vegetable broth or vegetable cubes. Cooking is basically similar to our other menudo recipes , just click the link below to check out the recipes. Menudo with Christmas Ham   Pinoy Pork Menudo   Pork and Chicken Menudo   Special Pork Menudo with Olives   Pork Giniling Menudo   Fish Menudo, Tuna Menudo  ...

Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’t Baboy . Tokwa’t Talong is the latest version of our Tokwa’t… series . Below are the list of versions that we have posted in the past. Tokwa't Baboy, Pork and Tofu Tokwa't Isda, Fish and Tofu Tokwa't Baka, Beef and Tofu Tokwa’t Manok Tokwa’t Pinakurat   Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu   Using fried eggplant as an alternative to the pork in Tokwa’t Babo y is the best option. Fried eggplant is a regular Pinoy vegetable side dish , usually served during breakfast with the Pinoy fried rice . Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip. Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes . Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with ch...

Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu . Tokwa at baboy is synonym to lugaw and arroz caldo . Tokwa at baboy is served as a side dish for lugaw or arroz caldo . To most Pinoy Tokwa’t Baboy is made up of boiled pork face and ears plus fried tokwa or firm tofu , with vinegar, soy sauce, chopped onion and garlic dressing. OPC has been very innovative with discovering other version of this dish using other meat that goes with tokwa. Click the links below to discover some alternative for Tokwa’t Baboy. Tokwa’t Talong   Tokwa't Baboy, Pork and Tofu Tokwa't Isda, Fish and Tofu Tokwa't Baka, Beef and Tofu Tokwa’t Manok Tokwa’t Pinakurat   Today I would like to share a crunchy version, Crispy Tokwa’t Baboy . I cooked this Crispy Tokwa’t Baboy as a side dish for a Beef Face and Tripe Lugaw that I have prepared which I thought would best serve at this time since it has been raining for most part of the week here in Central Queensland Australia . During this ...

P ork Chop and Tofu with Mushroom and Oyster Sauce . This is just a twist of my Pork Chop with Mushroom and Oyster Sauce , I was originally planning to cook a vegetarian version of the dish by substituting pork chop with tofu but I finally realised that the regular oyster sauce is not a vegetarian ingredient. I know there is a vegetarian version of oyster sauc e out there, I have to do another post of the vegetarian version of the dish when I find one. For now tofu is used as meat extender for the dish, never the less the pork chop fried tofu combination was great, not only that the cost of the dish is reduced it has also become healthier. I used a skinless cut of pork chop for the dish, that means the skin and most of the fat of the pork chop was removed. Cooking is basically similar to my previous post of Pork Chop with Mushroom and Oyster Sauce , except for the extra cooking step of frying the tofu. Here is the recipe of my Pork Chop and Tofu with Mushroom and O...

Braised Pork Knuckles and Tofu with Black Beans . Pork leg knuckles are always a winner to most pork loving Pinoys . This pork is nothing to do with the pork barrel that we Pinoy want abolish. This pork is however sinfully delish . Braised Pork Knuckles and Tofu with Black Beans is another OPC original dish that I would like to share. Tokwa or firm tofu goes best with braised meat dishes beside being healthy it is also good as meat extenders. I have been regularly using firm tofu on my recipes both as meat extender or as an healthy alternative to meat. For today’s Braised Pork Knuckles and Tofu with Black Beans , tufo is used or added because I thought it will best compliment the fatty fork leg. As expected the dish came out extremely delicious. Here is the recipe of my Braised Pork Knuckles and Tofu with Black Beans . Ingredients: 1 pork leg, knuckle, sliced/cut crosswise 1 piece big block tofu, sliced into thin rectangles, fried 1/2 cup tausi, salted black bean...

Vegetables and Tofu with Black Bean Sauce . This vegetarian dish was inspired by a dish that I had in one of the local Chinese restaurant when I was in Melbourne. The dish was called Budda’s Hotpot a vegetarian dish made up of a medley of vegetables and fried tofu in a thick black bean sauce serve in a hotpot. The sauce was really tasty given the fact that the dish was vegetarian , this probably generous amount of sodium glutamate was used, which is a common practise in most Chinese restaurants . Of course for my version I would not use sodium glutamate or Vetsin as we Pinoy call it. I would just rely on the flavours of the black bean sauce that I used therefore it is important to use a good quality black bean sauce . To really enhance the flavours I used shitake mushroom and oyster mushroom two of my favourite type of mushroom. In addition I used baby bok choy which is readily available here. Again you may use any combination of similar type of ve...

T okwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar. Ok may be this do not require a recipe, all that I have done was to fry slices of firm tofu, cut into cubes then served with pinakurat. Pinakurat is a versatile condiment that can be used in Pinoy cooking with some imagination the use of pinakurat in Pinoy food is limitless. My Pork Adobo sa Pinakurat was a hit everyone loves it especially those who like spicy foods.  This is my first time to use pinakurat with tokwa, I am sure it is great also with tokwa’t baboy or any tokwa combination below. Other Tokwa Recipes;  Tokwa’t Talong   Tokwa't Baboy, Pork and Tofu Tokwa't Isda, Fish and Tofu Tokwa't Baka, Beef and Tofu Tokwa’t Manok Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu   As I said the use of pinakurat in Pinoy cooking is limitless, any Pinoy food that you could think or have tried with pinakurat please do share with us. Here is the recipe on how I made my Tokwa’t Pinakurat, Firm To...

Tokwa’t Manok, Chicken and Tofu . Here is the chicken alternative of the popular pulutan tokwa’t baboy , intead of using pork I used chicken breast fillet which is healthier. This is not the first time that I substituted the pork on tokwa’t baboy, in the archive I also have a version using fish, Tokwa’t Isda and using beef Tokwa’t Baka . To make the dish I first marinated the chicken fillet with soy sauce, lemon juice and garlic before frying. Here is the recipe on how I made my Tokwa’t Manok, enjoy. Ingredients: 1 chicken breast, cut into fillet 1 big block firm tofu, tokwa, cut into rectangular blocks 1 small size onion, coarsely chopped 2-3 cloves garlic, chopped 1-2 red and green chili, sliced crosswise 1/2 cup vinegar 1/2 cup soy sauce 1 tsp. sugar cooking oil Marinade 1/2 cup soy sauce 2-3 cloves garlic, crushed juice from 1/2 lemon Cooking procedure: Place the chicken fillet in a bowl, add in the marinating ingredients and let stand for 1...

Tokwa at Baboy Adobo with Oyster Sauce is another delicious version of adobo I want to share. A lot of Pinoys love tokwa but the variety of cooking it is limited of few popular dishes. Tokwa is most often used as substitute for meat in vegetarian dishes. Open times when I cook tokwa I try to innovate other cooking methods or incorporate it with other popular Pinoy dish. My version of tokwat baboy adobo is one example, this may not be new but I tweaked the dish with the addition of oyster sauce which blend well with adobo and firm tofu. Here is the recipe of my Tokwa at Baboy Adobo with Oyster Sauce. Ingredients: 1kilo pork belly, cut into large cubes 2 big blocks firm tofu, cut into large cube, fried 1/2 head garlic, crushed 1/2 tbsp. peppercorns 2-3 bay leaf 1/2 cup white vinegar 1/2 cup soy sauce 1/4 cup oyster sauce 1 tbsp. sugar salt to taste Cooking procedure: In a large sauce pan place the pork vinegar, soy sauce, peppercorns, bay leaf and a...

Tokwa’t Baka  is a popular alternative to  tokwa’t baboy  for those who are not taking pork. I first had this when I was still working in the Middle East. The original recipe was made up of  beef tapa  and fried tofu. The beef tapa and fried tokwa with vinegar and soy sauce was just perfect. In fact it was even better than the original tokwa and boiled pork concoction. For my recipe I did not used beef tapa instead I boiled the beef adobo style and deep fried it which result a crispy outer crust and still soft and succulent meat inside. The beef and tofu has to be fried in blocks before cutting into small cubes. It was indeed a far better than the original tokwa’t baboy combination and keep me wandering why it is not as popular. Here is the recipe of my Tokwa’t Baka. Enjoy. Ingredients: 1/2 kilo beef, cut into 3/4” rectangular blocks 2 big blocks firm tofu, tokwa , cut into 3/4” rectangular blocks 1 medium size onion, chopped 1/2 head garlic, cho...