Tokwa’t baboy is a real deal. I can take down three cups of rice in couple of minutes. Fried pork carries the main flavor, especially the back fat. The right mix of spicy vinegar sauce makes the viand more exciting.
How about the tokwa? I never like eating tokwa alone, without the fried pork and spicy vinegar. It simply taste bland. It only borrows flavor form the surrounding food, from pork and vinegar.
Too much pork is unhealthy. Every bite means extra load of bad cholesterol. On the other hand, tokwa in excess in still healthy, unless it is loaded with unwanted chemicals or the eater has some sort of allergic reactions. So serving the recipe often is not recommended. A healthier menu remake is a must.
The first thing that came to my mind was saba banana. It can be fried, like pork. I did the tokwa’t baboy recipe but I omitted the pork. I used saba banana instead. Sliced ripe saba into halves. Fried until golden brown. Chopped and mixed with the rest.
I tasted the saba and tokwa separately. Their flavors seemed contradicting. I dipped both in spicy vinegar sauce then munched together with the rice. Their combined flavor was great!
While reading an old issue of Reader’s Digest, a small piece of paper fell. The piece of paper contains a simple recipe, the Kilawing Tokwa’t Baboy. I thought it was different from the usual recipe we are making. I asked my wife to cook the recipe for me. I’d like to know the difference.
Here is the recipe, courtesy of Mama Sita’s Mixes and Sauces. Other ingredients were not available so other similar products were used as replacement.
1/2 cup cooking oil
4 pcs tokwa
1/4 kilogram Maskara or liempo
2 cups water
3/4 cum Mama Sita’s Premium Vinegar
1/2 cup soy sauce
1/2 tsp ground garlic
1/4 tsp Mama Sita’s Labuyo Sauce
2 tbsp finely chopped onion
5 tbsp water
1) Heat oil in pan and fry tokwa then cut to 1″ x 1″ cubes. Set aside.
2) Boil the pork in water until tender, Then cut into 1″x 1″ cubes. Drain. Combine with tokwa. Set aside.
3) In a separate bowl, combine all ingredients for the sauce and mix thorougly.
4) Pour the sauce over the pork and tokwa just before serving.
There are two differences I found. This one is extremely hot and more delicious.
I had a cold and felt like sleeping all day. I did slept from 9 am to 11 am and 1:30 pm to 4:30 pm. It was a good thing my baby boy had the same appetite for sleep.
Before taking afternoon sleep, I mashed the leftover rice to loosen its grains. Then I placed it inside refrigerator. The purpose was to prepare it for fried rice. My friend Dennis told me about this technique.
Then afternoon sleep ….zzzzzzzzzzzzz. Lot of sleep and drinking water are essential for cold curing.
The only suitable ingredient left in fridge are tomatoes and tofu. I thought these two are enough compliment. I fried the cubed tofu and set it aside. Sauteed onions. I added the rice and tofu and fried it for about ten minutes. I mixed soy soy sauce and fish sauce to taste. The two condiments are not usually used together but I am doing it often. I topped it with sliced crunchy tomatoes.
My baby boy woke up after after I finished cooking. We ate the yummy chao fan together.
The mashing and cooling of rice in fridge was a good idea. It resulted to a better fried rice texture.
Sauteed sprouted mung bean or ginisang toge is a cheap viand because toge is very affordable and sprouts can be grown easily in corner of your kitchen.
My mother-in-law is living with us because she is taking care of our baby boy. Most of the time, she cook the meal for us. This one is one of her expertise.
1 cup pork, cube sliced
1/4 kilogram sprouted mung bean
3 pieces tokwa, fried and cubed
1 piece carrot, sliced like french fries
1 piece onion, sliced
2 cloves garlic, minced
salt and soy sauce to taste
1. Saute pork, tokwa, onion, garlic until the pork is golden brown.
2. Add sprouted mung bean and saute for 2 minutes.
3. Add water and bring to boil. Mix salt and soy sauce to taste.
This another training lecture I compiled. This includes tofu/tokwa, miso, and soy milk. You can find taho here.
500 gms soybeans
60 gms CaS04 Food grade (calcium sulfate)
1. Soak soybeans overnight.
2. The next day, remove as much skin as possible.
3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.
4. Strain in a cheesecloth.
5. Boil the milk.
6. Add immediately the coagulant to the newly boiled soy milk.
7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.
8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.
Coagulants: (60g per 500 g soybeans)
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.