How To Cook Balay Shells or Ugpan
Ingredients
Scale
- 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
Instructions
- In a small bowl, Mash tahure, add vinegar and water.Set aside.
- Heat oil in a pan, sauté garlic, then add ginger, onions, and tomatoes.
- Sauté until onions are translucent then add Balay Shells or Ugpan.
- Pour in tahure mixture and tausi. Mix well.
- Bring it to a boil and simmer for about 10 minutes.
- Season with patis to taste
- Turn off heat and serve with steamed rice.
Find it online: https://www.thepeachkitchen.com/2014/12/cook-balay-shells-ugpan/