November 13, 2014

Tochong Bangus

Before the end of the week, Mommy and I were already planning what will be our menu for the following week. This will not only save you time in buying what you need in market but will also save you a bit of money since you will only buy what is needed in the menu list.

However, there are some problems doing this, you need to think a different dish every week ensuring that no same dish is made in the same week or even better, two consecutive weeks. Imagine:

7 days a week x 3 meals a day = at least 21 different dishes every week

One of the sites that I can get an easy, simple and budget-friendly recipes is Del Monte Kitchenomics where I found the recipe of Tochong Tilapia. Instead of using tilapia, I replaced it with bangus (milk fish)

Tochong Bangus

"Tocho is a Filipino dish that usually comes in either a black beans sauce base or a fermented bean curd base or both." (Source: Astig Vegan)


You will need:
 4-6 slices of Bangus
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup tausi (black beans)
250 grams tokwa or tofu, cut into cubes
1 medium-sized onion, chopped
4-6 gloves garlic, minced
1 thumb-sized ginger, julienned
1 stalk celery, julienned
1/2 cup tomato sauce
oil for frying
salt and pepper to taste

Here’s how to do it:
1. Roll the bangus in a mixture of all-purpose flour, cornstarch and 1 tsp of salt.
2. Fry until both sides turned golden brown. Set aside.
3. In a saucepan, saute onion, garlic and ginger.
4. And tausi or black beans.
5. Pour about 2 cups of water and bring to boil.
6. Add tomato sauce and simmer for about a minute.
7. Drop in cubed tokwa, celery stalks and bring back the fried bangus.
8. Simmer for another 2-4 minutes.
9. Serve with steamed rice.

Tip/s: If your tokwa or tofu is too soft, soak it first in hot water for about 5 minutes. This will make the tokwa or tofu firm and easy to slice.

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