Fish & seafood
- Fish fillet with corn sauce
- Fried lapu-lapu with pineapple sauce
- Fish fillets in white wine
- Baked scallops
- Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
- Fried labahita (surgeonfish) with chili-pineapple sauce
- Baked fish and spinach
- Baked tahong (mussels)
- Bangus (milkfish) fritters, v. 2
- Baked pompano and red cabbage
Mighty meaty
- Almost like Spam musubi
- Fresh herbs in my lamb curry
- Barbequed beef short ribs
- Burgers
- Braised pork spare ribs
- Pork and baguio beans with oyster sauce
- Spaghetti with meatballs
- Pork and chicken in coco milk and pesto
- Lamb stew
- Lengua (ox tongue) in cream and corn sauce
Healthy veggies
- Fried chicken and vegetable salad
- Baked stuffed potatoes
- Baked fish and spinach
- Swiss rosti (a.k.a. fried potatoes)
- Tortang sardinas at togue (canned sardines and mongo sprout frittata)
- Boiled vegetables with butter and thyme
- Chicken livers and string beans
- Fish fillet and vegetables in sour cream
- Chicken & Broccoli Pasta
- Pasta primavera… with fresh tuna!
Lechon con tokwa
Lechon con tokwa was one of our favorite dishes in a Chinese restaurant in Caloocan City. Took me a long time to duplicate it. Not the taste but the proper texture of the lechon kawali.
Basically, lechon con tokwa is a stir-fry made with lechon kawali and fried cubes of tokwa (firm tofu). Lechon kawali is boiled and deep fried pork belly. To make a successful lechon kawali, the pork rind must be puffed and crisp after deep frying–like crackling, actually. The meat, however, should be soft and moist. You may want to read my recipe for lechon kawali to get a few ideas about how it is cooked.
The main seasoning for the lechon con tokwa sauce is tausi (salted black beans). Vinegar and sugar are also added. Note that canned black beans are much more bland than the kind sold in wet markets in the Philippines. Since I used the canned variety to cook my lechon con tokwa, I had to add about half a cup of light soy sauce to create the proper balance. I also put in two pieces of hot chili peppers for more spice.
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Comments
4 Responses to “Lechon con tokwa”
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hi…i know this food..what is tapioca starch?
where can i get this? thanks…and the chili peppers? ito ba the usual chilis?
started cooking recently lang kse..thanks..btw, i used to live in caloocan..and i love this dish…will appreciate if you will reply :)thanks again
btw, i want to have the taste tlaga of that dish they serve in that resto..can you give me tips?..thanks..
tapioca starch is a powder just like corn starch. A little more expensive but the consistency is better. And it doesn’t leave a starchy (floury) taste in the mouth.
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