How To Cook Balay Shells or Ugpan

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  • 300g Balay Shells or Ugpan, cleaned and trimmed of the end part of their “tongue” (or whatever you call them)
  • 1 pc tahure (fermented tofu)
  • 1 large onion, chopped
  • 1 tomato, chopped
  • 3 cloves garlic, minced
  • 1 small knob of ginger, sliced
  • 1/2 cup vinegar
  • ⅓ cup water
  • ¼ cup tausi (black beans)
  • 1 tbsp cooking oil
  • patis to taste


  1. In a small bowl, Mash tahure, add vinegar and water.Set aside.
  2. Heat oil in a pan, sauté garlic, then add ginger, onions, and tomatoes.
  3. Sauté until onions are translucent then add Balay Shells or Ugpan.
  4. Pour in tahure mixture and tausi. Mix well.
  5. Bring it to a boil and simmer for about 10 minutes.
  6. Season with patis to taste
  7. Turn off heat and serve with steamed rice.