the first time i tried to cook tokwa't baboy, i sliced the siling labuyo thus, it ended up just the way my dad used to make it... the burning sensation that slowly creeps into your mouth about 15 seconds after the food touches your tongue.
the second time, i barely feel the presence of the treacherous red pepper.
TOKWA'T BABOY
pork, sliced into cubes
tofu, sliced into cubes
black beans/tausi (don't include the sauce and wash the beans to lessen saltiness)
black pepper
soy sauce
water
onion, chopped (pang-gisa lang)
sugar
siling labuyo (totally optional)
1. Fry the tofu and set aside.
2. Sautee onion and when it's translucent, add the tausi.
3. Add the pork. Gisa ng konti
4. When the pork is cooked, add the water, soy sauce, a dash of black pepper and sugar. Let it boil. (you may laugh the evil laugh while occasionally stirring). And this is when you can add your siling labuyo.
5. After most of the liquid has evaporated, add the tofu. And....
VOILA!
i do have to work on my presentation, though.
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