Recipes and Products from Milky Way

Adobong Sugpo,(Serves 5)

  • 3 tbs corn oil
  • 1 head garlic, peeled and crushed
  • 3 pcs onions, minced
  • 1 kg sugpo, shells on, deveined
  • 300 gms Taba ng Talangka*
  • ½ cup calamansi juice to taste salt and pepper
  • 1 bunch spring onions, chopped
  • 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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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
  • 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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Ox Tongue Asado,(Serves 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
  • 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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