Tokwa’t Bagnet

Tokwa’t Bagnet is crispy tokwa and twice fried pork with dipping sauce.

Ingredients:

1 kilo pork liempo, cut

1/4 head garlic

1/2 tsp peppercorns

1 tsp salt

1 bay leaves

4 blocks tokwa, sliced

cooking oil for frying

chopped red onions and scallion for garnishing

Procedure:

Wash pork belly. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, then lower heat to simmer until pork is tender. Remove all scum that rises.

Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat until the pork turns brown. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.

Kangkong and Tokwa in Oyster Sauce

Kangkong and Tokwa in Oyster Sauce is a quick and budget easy to make healthy vegetable recipe.

Ingredients:

Kangkong leaves and stems, blanched

firm tokwa or tofu, cut into cubes

minced garlic

MAGGI® Oyster Sauce

soy sauce

water

ground pepper

2 tbsp cornstarch, dissolved in 3 tbsp water

Procedure:

Heat oil in pan and fry tokwa for 2-3 minutes. Transfer into a rack to drain excess oil. Sauté garlic for 2 minutes. Add soy sauce, MAGGI Oyster Sauce, water and pepper according to taste. Stir in cornstarch and water mixture to thicken the sauce.Add tokwa and kangkong. Cook for another minute. Transfer into a serving plate.

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Fish and Tokwa with Tausi

A classic Chinese main dish favorite is this fish fillet and tofu in tausi sauce. 

Fish and Tokwa with Tausi is a version using the cheaper tokwa that is available in public market. 

Ingredients:

fish fillet, cut into serving pieces

4 tokwa, cut into serving pieces

1/2 cup oyster sauce

1/4 cup hoisin sauce (optional)

1/2 head garlic, finely chopped

2 medium size onion, chopped

1/2 - 1 cup salted beans (tausi)

1/4 cup all purpose flour

1/4 cup cornstarch, diluted in 1/2 cup water

1/2 tsp. sugar

salt and pepper to taste

Procedure:

Deep fry tofu until brown, set aside.

Dust fish with salt and pepper. In a bowl, put flour, and dip each fish to coat. In a skillet, deep fry fish in batches for 5 to 8 minutes or until golden brown, set aside. In a wok, sauté garlic and onions, add in tausi (salted beans), and stir cook for 1 to 2 minutes. Add 1 to 1 1/2 cups of water and simmer for 2 to 3 minutes. After simmering, add in the vegetables, sugar, hoisin and oyster sauce, cook for 1 to 2 minutes. Thickened sauce with cornstarch diluted in 1/2 cup of water. Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu. 10. Season with salt and pepper to taste.