Totchong Balay (Totchong Ugpan)
Ingredients
Scale
- 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
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.