Tokwa't Baboy Adobo with Oyster Sauce

Tokwa at Baboy Adobo with Oyster Sauce
Tokwa at Baboy Adobo with Oyster Sauce is another delicious version of adobo I want to share. A lot of Pinoys love tokwa but the variety of cooking it is limited of few popular dishes. Tokwa is most often used as substitute for meat in vegetarian dishes.

Tokwa't Baboy Adobo

Open times when I cook tokwa I try to innovate other cooking methods or incorporate it with other popular Pinoy dish. My version of tokwat baboy adobo is one example, this may not be new but I tweaked the dish with the addition of oyster sauce which blend well with adobo and firm tofu.

Tokwa't Baboy Adobo Recipe

Here is the recipe of my Tokwa at Baboy Adobo with Oyster Sauce.

Ingredients:

1kilo pork belly, cut into large cubes
2 big blocks firm tofu, cut into large cube, fried
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup oyster sauce
1 tbsp. sugar
salt to taste

Tokwa at Baboy Adobo with Oyster Sauce - Cooking Procedure

Cooking procedure:

In a large sauce pan place the pork vinegar, soy sauce, peppercorns, bay leaf and add 1 1/2 to 2 cups of water bring to a boil and simmer for 15 to 20 minutes. Add more water as necessary. Add in sugar continue to simmer until the liquid is reduced to half. Add in the oyster sauce and correct saltines if required. Then add the fried tofu on top, continue to simmer at low heat until most of the liquid has evaporated and has turn into an oily sauce. Serve.


Comments

  1. KeilaMarch 25, 2011 at 4:10 PM

    wow!sarap naman nian...nakakagutom tuloy...hehe..sana paguwi ko mamaya ganyan ulam!

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more