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


  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.