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(available at Milkyway Deli at Rockwell, Shopwise Festival Mall, and Milkyway Café – Pasay Road)
1. Heat oil in sauté pan. Sauté garlic and onions until brown.
2. Add sugpo and sauté until shells turn red.
3. Add taba ng talangka, calamansi juice, season with salt and pepper.
4. Simmer for 3 minutes. Top with chopped green onions before serving.
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Ox Tongue Asado, Servers 8-10
2 kg Ox Tongue
Water
¼ cup Corn Oil
6 cloves Garlic, minced
2 pcs. Onions, minced
½ kg Tomatoes, seeded, chopped
2 cups Tomato Sauce
to taste Salt, Pepper.
1 cup Black Olives, sliced
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1. Simmer ox tongue in salted water until tender, about 1 hour. Remove skin from tongue, let cool. When cool, slice across the grain in 1/3 inch slices. Set aside.
2. Prepare the sauce by heating oil and sautéing garlic, onions and tomatoes until soft. Add tomato sauce and simmer for 10 minutes.
3. Season with salt and pepper. Add sliced ox tongue and simmer for 1 hour. Add sliced olives. Set aside. Better when eaten the next day!
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Tokwa’t Baboy, Serves 5
½ kg pork head ( cheeks and ears)
1 pc carrot, chopped
1 pc onion, sliced
1 tbs salt
as needed water
3 pcs bean curd (tokwa)
as needed cooking oil for deep frying
1 clove garlic, crushed
2 pcs onions, medium, chopped
1 pc chili pepper, minced
¾ tsp salt
½ cup white vinegar
½ cup soy sauce
½ tsp sugar
to taste pepper
1 bunch green onions, chopped
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1. Grill pork over open flame to remove any hairs. Simmer in water with carrot, onion, and salt until tender. Let cool. Slice the pork into cubes. Set aside.
2. Heat cooking oil in pan, enough to submerge tokwa. Cut the tokwa into ¾ inch cubes. Press on paper towels to remove excess moisture. Deep fry until golden brown. Drain on paper towels to remove excess oil. Set aside.
3. Combine the rest on the ingredients in a bowl. Combine with cooked pork and tokwa. Top with extra chopped green onions. Serve.
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Copyright © 2011 Nova Restaurant and
Services Inc.
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