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!
1/2 kilo tahong / mussels
2 block tokwa, cubes
1 bundle kangkong
1 head white onion, quartered
3 cloves garlic, minced
soy sauce and vinegar to taste
Wash and cut young kangkong leaves. Clean tahong. Boil for three minutes. Cool and drain. Remove from the shell. Sauté garlic, onion and ginger. Add tahong. Stir and season with pepper. Mix tokwa. Add tahong stock. Season with soy sauce and vinegar to taste and cover the pan. Add kangkong leaves and boil for few minutes. Serve.
3 square tokwa cubes
2 onions, finely sliced
3 cloves garlic, minced
1 teaspoon ginger, finely chopped
2 teaspoons Silver Swan Black Beans
1 green chilli, sliced
1/2 cup water
1 teaspoon soy sauce
Fry tokwa until golden brown. Set aside. Sauté onion, minced garlic and ginger until onions are soft and garlic becomes crispy. Add Silver Swan Black Beans, chilli, water and soy sauce to taste. Simmer for three minutes. Add fried tokwa and kalamansi juice.
Continue heating for few minutes. Serves four persons.
This was the second installment of siopao making practice. Practice makes perfect and failure should be omitted from the dictionary.
1 cup flour
1/2 cup brown sugar
1/2 cup margarine
1 tsp baking powder
1 piece tokwa
I cut the tokwa to six pieces then deep fried. These served as siopao fillings. This was my second try. I still never wanted wasting expensive meat ingredients in case something went wrong. Bought the tokwa for ten pesos per three blocks – about 3.33 pesos per block.
I mixed all the ingredients. Added water gradually while mixing until it reached the dough like consistency. Then shifted to hand kneading. Took additional flour as necessary until the dough almost never stick to hands and table surface.
While kneading, I was digging shallow holes on dough using fingers. Holes that never rise back are sign of well done dough – as seen on several demonstrations.
I still used the brown sugar to defy the traditional siopao white color. However, the addition of margarine overpower the brown sugar and gave a yellowish color. I refrained from using instant yeast since my previous try failed to leaven.
I divided the dough to six portions. Rolled each in between palms and flatten with a rolling pin. Fried tokwa were wrapped with it. Then cooked in steamer for 15 minutes.
My second siopao trial went well. The bread taste and texture were almost similar to commercially available siopao. Fried tokwa is best with soy sauce and calamansi mix. So I use it as sauce and the bite size siopao tokwa tasted great.
1) Divide tofu. The size should be smaller than regular chicken nuggets. The breading will make its size bigger. Set aside.
2) Get three saucers. Place all-purpose flour on the first. A gently beaten egg on the second. Bread crumbs on the third. Bread crumbs could be a plain bread crumbs from bakery, a package bread crumbs on grocery shelves, a delicious potato chips or any cracker of choice. Potato chip is expected to give a more delectable taste.
3) Roll a piece of tofu on flour. Dip it in beaten egg and roll it well on bread crumbs. Do the same for the remaining tokwa slices. All sides must be well coated with flour, egg and crumbs. Tokwa is fragile – handle it with care.
4) Set the stove flame to low. Place a pan with enough cooking oil. Fry the nuggets until golden brown. Remove from heat and place in a strainer or on a clean towel to remove excess oil.
For me, a plain fried tokwa is nothing without fried pork and good sauce. However, this one is different. A crunchy coating and a soft filling. It taste delectable even without a sauce.
This one is a good alternative for meat haters.
The same breading technique is applicable to chicken, pork, beef, fish and shrimp.