Skip to main content

Tokwa't Baboy

I am going to share another recipe today and this is a popular "pulutan" in the Philippines. Usually they use tenga (ear of the pig), but you can also use pork cutlets. The tokwa and pork meat are mixed up before adding the sauce, but I chose to mix everything up so you can eat that anytime or even make it as your "baon" packed lunch for work. 

1/2 kilo pork cutlets
4 pieces of tokwa (tofu) 
2 medium-sized onions 
5 cloves of garlic
3 pieces of siling haba (finger chilies)

1/2 cup soy sauce
1/2 cup vinegar
5 teaspoon of sugar
3 pieces of calamansi 
dash of pepper

Boil the pork meat for half an hour to make it tender.  Prepare the other ingredients while waiting for the pork meat. Dice the onions and garlic. Cut the tofu into 8 parts per piece. Slice the finger chilies into small pieces. Remove the pork meat from the pot and strain the excess water. 
Deep fry the tokwa until golden brown. Remove the tokwa from the frying pan and put in a strainer to drain the oil. Next, fry the pork cutlets and make sure to cover the pan. Open it once you hear long intervals in the popping sound (just like cooking popcorn) and check if the pork cutlets are golden brown and crunchy. Remove from the pan and also strain. Fry the garlic until golden brown and remove from pan.
Mix all the ingredients together in a pot or pan. Add the sauce. Turn on the heat to low flame and continue mixing all the ingredients for 2 to 3 minutes. This will help the meat and tokwa absorb the sauce. Serve with rice or with your favorite drink such as beer.
Note: You can make the sauce spicier by adding more chili or sweeter by adding more sugar. Check out my other recipes here. All are easy to do! 

Food & Drink - Top Blogs Philippines



Popular posts from this blog

MyHealth Clinic Takes Care of My Health

Getting sick is a real pain in the *** but to wait for a long queue in discomfort and end up with a list of expensive medicines to  buy would definitely make anyone feel more sick! I was glad I have a health card from work so that lessens my worry about the check up and laboratory expenses. I usually go to Medical City Clinic in Trinoma and Waltermart for the check-up but my experience there was not really that good especially in Waltermart, Munoz. The nurses there and attendants seem so laid back (which is a better term for being lazy) and busy chatting with each other. I waited for a long time (around 30 min.) just to have my Maxicare approved and after that I went to the nurse's station to give my papers but the girl was busy on her phone so the guy beside her placed my paper on her table and told me to wait for my name to be called. So I waited for my name to be called and it was almost an hour. I was really wondering why it would take that long just to have my blood extracted…

Ampalaya (Bitter Melon) Salad

Ampalaya (Eng: bitter melon)is hated by many because of its bitter taste. It is rare to find a kid eating ampalaya and even only a few adults would dare ate this vegetable. I think the first time I ate ampalaya was in grade school when we were asked by our teacher to eat it since it signifies the bitter herb mentioned in the Bible. Now that I am all grown up and enjoy eating all kinds of food, I happen to love ampalaya. My former colleague brought ampalaya salad  at work and it was good! You won't taste its bitternes so I asked her how she did it. I made it at home and mom liked it, but my sister did not because she said it was still bitter. FAIL! 
As years go by, I think I have finally perfected making the not-so-bitter Ampalaya (Bitter Melon) Salad. I am going to share this to those who love this green veggie and the first-timers who dare to taste it.


3 tomatoes chopped into medium pieces
1 white onion chopped into small pieces
2 salted red eggs (itlog na maalat/pula) ch…

Easy Beef Sukiyaki Recipe

I love Japanese food and one of my fave meals is Sukiyaki. My mom spent a lot of time making that dish when we were little so I thought it was difficult to make. She uses authentic ingredients which could only be seen in specialty sections in groceries or Japanese stores. With my desire to eat Beef Sukiyaki, I have made some research and used ingredients that can be found in regular groceries. Here is my easy and no sweat Beef Sukiyaki recipe. 


1/2 kilo Sukiyaki Beef Cut 
Chinese Cabbage "bok choy"(Fil: pechay) - sliced around 1-inch long
2 Medium-sized Carrots - cut in thin slices
Onion Leeks - cut around 1-inch long
Tofu (or tokwa) - diced
1 small pack Vermicelli Noodles (Fil: sotanghon) - soaked in water
2 cups of water

2 tablespoons of grated ginger
1 cup soy sauce
3 tablespoons of sugar
dash of pepper

1. After preparing all the ingredients, get a huge wok if you don't have a hot pot and boil 2 cups of water for around 2 minutes and then pour the s…