It’s very seldom that we see Balay or Ugpan in the wet market near our home, kaya naman whenever we see it, we make sure to buy some. Ever since Daddydoodledoo and I tried it several years ago, it’s become one of the shellfishes that we eat. Ykaie and Twinkle hasn’t grown to like them yet but I’m sure they will too one of these days.
Isa lang naman ang alam kong luto dito — Totcho.I just sauté the Balay in garlic, onions, ginger, and tomato in little oil and then add the tahure, vinegar, and water mixture plus the tausi. No tausi today, though. Daddydoodledoo did the shopping — nakalimutan nya ang tausi. But no worries ’cause still turned out delicious.
WATCH VIDEO HERE:
Kayo mga mommies, do you eat Balay? Meron ba kayong alam na ibang luto dito? Share nyo naman in the comments para ma-try ko rin.Print
Totchong Balay (Totchong Ugpan)
- 500g Balay Shells or Ugpan, cleaned and trimmed of the end part of their “tongue”
- 2 pc tahure (fermented tofu)
- ½ cup vinegar
- 1/2 cup water
- 1 tbsp cooking oil
- 1 large onion, chopped
- 1 tomato, chopped
- 3 cloves garlic, minced
- 1 small knob of ginger, sliced
- ¼ cup tausi (black beans), if using
- patis to taste
- 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.