2 squares tokwa, sliced
1 potato big, sliced
1 bulb red onion, chopped
2 cloves garlic, minced
2 tbsps kinchay, chopped
6 stalk onion leeks, chopped
2 pcs. tomatoes, sliced
2 tbsps hot sauce
1 tbsp sugar
salt to taste
1 cup water
Deep fry tokwa and potatoes separately. Set aside. Heat cooking oil in a pan. Saute’ onion and garlic until brown. Add tomatoes and mix thoroughly. Add kinchay and stir. Add water and season with pepper and salt to taste. Add sugar to have a little sweet taste. Add tokwa and potatoes. Stir. Then add hot sauce. Boil for two minutes. Garnish with slice onion leeks. Ready to serve hot!
1 cup squash, cut to thin sticks
1 carrot, medium, cut to thin sticks
1 potato, cut to thin sticks
1/2 kilo squid, medium sized
2 onions, finely chopped
3 cloves garlic, minced
salt to taste
Remove squid entrails and wash in running water. Steam vegetables for three minutes . Slice thinly. Mix all vegetables. Add garlic and onion. Season with ground pepper and salt to taste. Stuff the mixed ingredients inside squid. Fry until tender. Serve.
Making potato fries may involve, frying over high flame for about one minute or until soft, draining off excess oil, freezing and deep frying on medium to high flame for five minutes while still frozen. The steps result to unique french fries texture – crispy outside and soft inner. See “How to Make French Fries” for more information.
What if I want to discard freezing and the second deep frying? Could I still make a crunchy soft potato fries?
The answer is yes. Here are the finalized tips after several trial and error runs.
1) Select potatoes. Wash to remove adhering dirt and soils. Peel off the skin.
2) Slice to desired stick sizes. Perhaps a size similar to regular french fries.
3) Add cooking oil to Teflon pan – to prevent potato sticking to pan in case something went wrong.
4) Set the fire to medium. Begin adding slices when a single stick in oil is producing bubbles rapidly.
5) Stir gently for about one minute then set the flame to low. Then continue frying for another 19 minutes. Twenty minutes low fire frying is needed to attain the crunchy soft texture.
The potato below has a green spot due to sunlight exposure. It is a result of chlorophyll formation. The green spot is called solanine. Keeping away potato under direct sunlight will prevent its formation.
Potato with solanine taste bitter but tasting it is forbidden. It causes health hazards and death. The compound is stable at boiling temperature. Removing the green spot is a safe practice and you can actually use the remaining. For safety reason, the best thing to do is throw away the monster potato.
Solanine is a glycoalkaloid poison found in species of the nightshade family, such as the potato. Naturally occurring in any part of the plant, including the leaves, fruit, and tubers. It is very toxic even in small quantities. It has fungicidal and pesticidal properties as plant’s natural defense.
Poisoning is is manifested by gastrointestinal and neurological disorders. Signs include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, cardiac dysrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia. Ingestion in large quantities may cause death.