am no Martha Stewart...:-) so pasensya na Joey if medyo chaotic eto..
basically the same recipe (or ready mix available for pancakes in grocery stores)...tapos slivers of durian mixed with with the batter then proceed as usual in cooking and flipping it...
this time kc...I didn't have fresh fruit..but I found out I had a pack of dried sweet durian (its really more like blocks of powdered flesh ng durian) from Thailand I had stuck in my ref...
so I just broke those blocks off into itty bitty pieces into my batter...it was already sweet...
out of stock ako ng condensed milk - so had to make do lang with ...a pat of unsalted butter...
btw, nag try ako with raisins..parng di ko type to mix the durian and raisins :-) so separate pancakes yon...
haha...I've not yet taken to licking the frying pan though...
with pancakes kc, I just experiment with whatever fruit I have on hand...I started out years ago with sliced bananas...then blueberries...then tried putting bacon into the pancake, tapos raisins, one time may apple slices pa...and cheese squares from my block of leftover quickmelt cheese na nasa ref...
I tell you if maglilinis talaga ako ng ref..thats the time I have fun with the stove (and eat my mistakes!)
you just adjust the amount you put into the batter depending on your taste buds...
for me its faster with the ready mixes of pancakes available in the store ...if ganon, just add an egg, and ako for special occasions I add also a spoonful or two of goat's milk powder...and a drop of vanlla essence..and a tap or two of cinnamon and nutmeg...ayan!
shoot..nagututom ulit ako...gagawa ako ng hot chocolate nga...
am a bit sad...I have not been able to find the goats milk in Landmark these days..so I resorted to one they sell in stalls in SM...kc galing probinsya...it spoiled after 3 days even if nasa ref...hay..mahal pa naman...
Durian pancakes, you can't be more exotic than that. Haven't tried fresh durian fruit yet, but I bet it must be scrumptious, even if ingredient is dried fruit. With hot chocolate, it's a perfect breakfast.
*burp* I had some leftover pancakes from breakfast earlier...so I just made some tokwa't baboy with a heap of onions, made a sawsawan of Tabasco, Knorr original seasoning, native vinegar, a dash of olive oil and sprinkles of chili powder I picked up in Japan....
eto..just finishing up my dinner of the leftover durian pancakes and the tokwa't baboy....*fiddles toothpick*
basically I just cut bean curd into squares, fry 'em in in oil (with some butter sometimes to give it flavor), along with sliced onions... if I am feeling pork-deficient (ehehehe!) I include in the frying some pieces of pork with fat (like pork belly)...
some would say to flavor it, fry the pork first, then use the oil to fry the rest of the tokwa...but well, am trying to stay healthy *virtuous look kuno*
afterwards, I just pour whats in the frying pan into the sawsawan I made...
I've eaten this sometimes in restaurants and the above was my version..actually even without the pork, I can be satisfied with dinner of rice and tokwa...
actually, there are different recipes of tokwa at baboy (tofu and pork) now that I've googled it (after my cooking it my way for for so long)
here's one recipe I found * 1/2 kilo pork (cut into chunk cubes) * 5 pieces tokwa (bean curd or tofu) * 2 heads garlic (minced) * 1 cup vinegar
* 1 cup soy sauce * 1 teaspoon salt * 1 teaspoon brown sugar * 3 small onions (diced)
In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender. Take the pork out and set aside. Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes. Pour in mixture over pork and tokwa. Serve hot.
That's something different. Myra usually use buttermilk to make pancakes from scratch or from a prepared recipe. I am curious how that would really taste.
It is Tofu and Pork. Tokwa is Tofu. The "T" at the end of tokwa pertains to "at" in tagalog or "and" in English language. Baboy is Pork (could be the belly, ears, cheek, loin, butt, etc). Hence, It could also be said as Tokwa at Baboy. In short, it is Twokat Baboy. I am drooling just talking and explaining about this one.
I believe it is more popular in the southern part of the Philippines (Visayas and Mindanao. And maybe, some parts of Luzon). It is a fruit that they say "It smells like Hell but it tastes like Heaven". I happen to love it and the smell does not offend me at all. In fact, it draws me to it. It is also a fruit that you cannot hide and cannot be consumed in our hotel room if you are staying in a hotel. You will be asked to consume it outside if the hotel.
Cat, that's a good recipe to follow for Tokwat Baboy.
Here's a tip. For the Tofu, get the FIRM one. Drain the water for an hour or so (Myra does it overnight) and keep it refrigerated so it won't spoil. With the water drained, you reduce the spattering of the oil when you fry them. Slice them into squares. Then fry them at medium heat until they are brown on all sides. Put them in a colander or strainer to drain the oil so the fried Tofu stays crispy. Paper towel will also do since it can absorb the oil from the Tofu.
Thanks for the info Cath and Joey. The combination of tofu and pork is like an oxymoron - one lowers ones blood pressure and the other pumps it up. That's good, they cancel each other out and you have a great dinner in return! :-)
Joey is right...especially since durian is more commonly found in the southern part of the Philippines (Mindanao) esp in Davao...but I found out also years ago, the durian in Sulu (near Zamboanga, the southern tip of the archipelago) are smaller but tastier.
It is one of my most favorite-test *grin* fruits and one I never miss out on whenever I go to Davao. Of course some people cannot understand such a love affair, but I really do not think of its smell as "smelly", more of just very strong.
Haha..I smuggled durian fruit into my hotel room in Zamboanga and almost got caught, but by the time they asked me about it...I could only burp and stick my tongue out (all evidence of the crime such as seeds were in the trash already).
I guess its because I am partial towards goat's milk or even carabao's milk :-) hence I have this tendency to add it to food which has milk (ex. porridge, oatmeal, hotcakes, waffles, crepes).
"One option is to buy buttermilk powder so you always have it on hand or you can just as easily make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Just stir the vinegar or lemon juice into the milk and then let it stand 5 to 10 minutes before using."
as for me, there are "buttermilk" pancakes mix on the grocery shelves so its easier :-)
very observant of you Mar...I must admit I've never thought of it that way before...
Tokwa't baboy is a usual Filipino recipe...though it would be nice to know the history of this ...I haven't seen in offered in Chinese restos...so somehow...
This is interesting. The buttermilk we buy here is in a milk carton. I don't know how the process is but the taste of buttermilk is sour, as if it is rotten milk. But I like its taste and I really like drinking it too. It is like eating durian. It has that smell but the taste is good.
thanks kind sir...I was just having fun kc di ba they joke around here for siopao, they use cats daw...*hands up* am not really sure if its true or not ha...
hmm..I can't imagine actually drinking sour milk..but ok, I will take your word for it...mas fluffy and creamy ang mga pancakes made with buttermilk naman.
I remember watching an episode of Good Eats (with Alton Brown) and it dealt with pancakes so thats where I came across it.
well, I can't rightly say I am 100 percent sure...I know there are expiry dates on the containers themselves...but I always had the the idea that fresh tofu would be "fresh" parang fresh cut flowers *blush*
I think, here, they replace them daily just like bread. That's why they are always fresh like "fresh cut flowers". The stores only orders the right amount based on the consumption in the area it serves so there are no waste.
Fresh tofu must be flavorful. A friend eats them as is (the firmer kind, I guess) straight from its package. We took a "healthy" cooking class once and cooked tofu like scrambled eggs, and with turmeric, the dish did look and taste like scrambled eggs.
Pancakes or bibingka, either way they are both delicious. Hahaha. When we visited Honolulu awhile back, there was a pancake restaurant, "Auntie...(someone/something) near the International Market that prepared pancakes in all kinds of fruit choices. I'm not sure if it's still there 20 years later, but it was quite good.
Next time you come here, you should try Boots and Kimo's in Kailua.but you have to be there really early or you will wait in line for 30-45 minutes. But it is worth the wait. Their banana and macadamia nut pancakes are awesome! They have their own macadamia nut sauce. It is to die for!
I am not sure if that old pancake place, Auntie..... is still around.
pero ok din kc as substitute di ba...healthy, protein etc. these says, I sometimes even just put miso in whatever I make if I like it to be salty or have more flavor..I always forget to buy salt when am at the grocery...tamad na..
masarap ???
ReplyDeleteNasaan ang recipe? Pa share naman. I also love durian.
ReplyDelete*tsalap* (licks plate)
ReplyDeleteJust like a cat:-)
ReplyDeleteam no Martha Stewart...:-) so pasensya na Joey if medyo chaotic eto..
ReplyDeletebasically the same recipe (or ready mix available for pancakes in grocery stores)...tapos slivers of durian mixed with with the batter then proceed as usual in cooking and flipping it...
this time kc...I didn't have fresh fruit..but I found out I had a pack of dried sweet durian (its really more like blocks of powdered flesh ng durian) from Thailand I had stuck in my ref...
so I just broke those blocks off into itty bitty pieces into my batter...it was already sweet...
out of stock ako ng condensed milk - so had to make do lang with ...a pat of unsalted butter...
btw, nag try ako with raisins..parng di ko type to mix the durian and raisins :-) so separate pancakes yon...
I just want the Cat recipe:-) Well, you just wrote it. That'll make do.
ReplyDeletehaha...I've not yet taken to licking the frying pan though...
ReplyDeletewith pancakes kc, I just experiment with whatever fruit I have on hand...I started out years ago with sliced bananas...then blueberries...then tried putting bacon into the pancake, tapos raisins, one time may apple slices pa...and cheese squares from my block of leftover quickmelt cheese na nasa ref...
I tell you if maglilinis talaga ako ng ref..thats the time I have fun with the stove (and eat my mistakes!)
you just adjust the amount you put into the batter depending on your taste buds...
ReplyDeletefor me its faster with the ready mixes of pancakes available in the store ...if ganon, just add an egg, and ako for special occasions I add also a spoonful or two of goat's milk powder...and a drop of vanlla essence..and a tap or two of cinnamon and nutmeg...ayan!
shoot..nagututom ulit ako...gagawa ako ng hot chocolate nga...
ReplyDeleteam a bit sad...I have not been able to find the goats milk in Landmark these days..so I resorted to one they sell in stalls in SM...kc galing probinsya...it spoiled after 3 days even if nasa ref...hay..mahal pa naman...
Durian pancakes, you can't be more exotic than that.
ReplyDeleteHaven't tried fresh durian fruit yet, but I bet it must be scrumptious, even if ingredient is dried fruit.
With hot chocolate, it's a perfect breakfast.
hi Mar!
ReplyDelete*burp* I had some leftover pancakes from breakfast earlier...so I just made some tokwa't baboy with a heap of onions, made a sawsawan of Tabasco, Knorr original seasoning, native vinegar, a dash of olive oil and sprinkles of chili powder I picked up in Japan....
eto..just finishing up my dinner of the leftover durian pancakes and the tokwa't baboy....*fiddles toothpick*
good thing my stomach is not that strict :-)
One thing nice about pancakes is you can eat it anytime of the day (or night). :-)
ReplyDeleteAnd what is tokwat baboy?
tokwa + baboy
ReplyDeletetokwa = bean curd
basically I just cut bean curd into squares, fry 'em in in oil (with some butter sometimes to give it flavor), along with sliced onions...
if I am feeling pork-deficient (ehehehe!) I include in the frying some pieces of pork with fat (like pork belly)...
some would say to flavor it, fry the pork first, then use the oil to fry the rest of the tokwa...but well, am trying to stay healthy *virtuous look kuno*
afterwards, I just pour whats in the frying pan into the sawsawan I made...
I've eaten this sometimes in restaurants and the above was my version..actually even without the pork, I can be satisfied with dinner of rice and tokwa...
actually, there are different recipes of tokwa at baboy (tofu and pork) now that I've googled it (after my cooking it my way for for so long)
ReplyDeletehere's one recipe I found
* 1/2 kilo pork (cut into chunk cubes)
* 5 pieces tokwa (bean curd or tofu)
* 2 heads garlic (minced)
* 1 cup vinegar
* 1 cup soy sauce
* 1 teaspoon salt
* 1 teaspoon brown sugar
* 3 small onions (diced)
In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
Take the pork out and set aside.
Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
Pour in mixture over pork and tokwa.
Serve hot.
Is durian popular in the Philippines?
ReplyDeleteThat's something different. Myra usually use buttermilk to make pancakes from scratch or from a prepared recipe. I am curious how that would really taste.
ReplyDeleteIt is Tofu and Pork. Tokwa is Tofu. The "T" at the end of tokwa pertains to "at" in tagalog or "and" in English language. Baboy is Pork (could be the belly, ears, cheek, loin, butt, etc). Hence, It could also be said as Tokwa at Baboy. In short, it is Twokat Baboy. I am drooling just talking and explaining about this one.
ReplyDeleteYou are darn right about this one, Mar!
ReplyDeleteI believe it is more popular in the southern part of the Philippines (Visayas and Mindanao. And maybe, some parts of Luzon). It is a fruit that they say "It smells like Hell but it tastes like Heaven". I happen to love it and the smell does not offend me at all. In fact, it draws me to it. It is also a fruit that you cannot hide and cannot be consumed in our hotel room if you are staying in a hotel. You will be asked to consume it outside if the hotel.
ReplyDeleteCat, that's a good recipe to follow for Tokwat Baboy.
ReplyDeleteHere's a tip. For the Tofu, get the FIRM one. Drain the water for an hour or so (Myra does it overnight) and keep it refrigerated so it won't spoil. With the water drained, you reduce the spattering of the oil when you fry them. Slice them into squares. Then fry them at medium heat until they are brown on all sides. Put them in a colander or strainer to drain the oil so the fried Tofu stays crispy. Paper towel will also do since it can absorb the oil from the Tofu.
The CAT in you !
ReplyDeleteThanks for the info
ReplyDeleteCath and Joey.
The combination of tofu and pork is like an oxymoron - one lowers ones blood pressure and the other pumps it up.
That's good, they cancel each other out and you have a great dinner in return! :-)
You are welcome Mar. Nice observation about tokwa at baboy.
ReplyDeletehi Ted,
ReplyDeleteJoey is right...especially since durian is more commonly found in the southern part of the Philippines (Mindanao) esp in Davao...but I found out also years ago, the durian in Sulu (near Zamboanga, the southern tip of the archipelago) are smaller but tastier.
It is one of my most favorite-test *grin* fruits and one I never miss out on whenever I go to Davao. Of course some people cannot understand such a love affair, but I really do not think of its smell as "smelly", more of just very strong.
Haha..I smuggled durian fruit into my hotel room in Zamboanga and almost got caught, but by the time they asked me about it...I could only burp and stick my tongue out (all evidence of the crime such as seeds were in the trash already).
I guess its because I am partial towards goat's milk or even carabao's milk :-) hence I have this tendency to add it to food which has milk (ex. porridge, oatmeal, hotcakes, waffles, crepes).
ReplyDeleteI found this on the net re the buttermilk:
ReplyDelete"One option is to buy buttermilk powder so you always have it on hand or you can just as easily make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Just stir the vinegar or lemon juice into the milk and then let it stand 5 to 10 minutes before using."
as for me, there are "buttermilk" pancakes mix on the grocery shelves so its easier :-)
uhm..Joey..am flattered but its not really dalawang pusa at baboy...ahahaha!
ReplyDelete(referring to your "Twokat Baboy")
good tip Joey! I don't usually drain and place it overnight in ref coz I just cook right away or forget it in the ref then cook it hehe!
ReplyDeleteoh, I forgot to add..I usually get the momen tofu...not the kinu tofu (was it kinugosi?) as the latter is too soft.
Momen is easily found here at grocery stores, so I use that for the tokwa at baboy (tofu + pork) recipe.
Kinu is what I use when I make some miso soup or any soup wherein I want to float some tofu squares...
hmm...its probably the "sayang naman ng food!" in me :-)
ReplyDeletehahaha!
ReplyDeletevery observant of you Mar...I must admit I've never thought of it that way before...
Tokwa't baboy is a usual Filipino recipe...though it would be nice to know the history of this ...I haven't seen in offered in Chinese restos...so somehow...
You got away with Murder!!!
ReplyDeleteI love Carabao's milk!
ReplyDeleteThis is interesting. The buttermilk we buy here is in a milk carton. I don't know how the process is but the taste of buttermilk is sour, as if it is rotten milk. But I like its taste and I really like drinking it too. It is like eating durian. It has that smell but the taste is good.
ReplyDeleteYou really have the "Cat's Eye" to catch that typo and made something out of it. You are one Cool Cat:-)
ReplyDeleteTry it Cat. Your tokwa will taste better.
ReplyDeletethanks kind sir...I was just having fun kc di ba they joke around here for siopao, they use cats daw...*hands up* am not really sure if its true or not ha...
ReplyDeletewill do the next time I buy tofu (pity its not fresh here)...for sure baka mas malutong...
ReplyDeletehmm..I can't imagine actually drinking sour milk..but ok, I will take your word for it...mas fluffy and creamy ang mga pancakes made with buttermilk naman.
ReplyDeleteI remember watching an episode of Good Eats (with Alton Brown) and it dealt with pancakes so thats where I came across it.
Akala ko fresh palagi ang tofu dyan.
ReplyDeleteme too! definitely creamier (and probably fatter too)
ReplyDeleteThat's a possibility.
ReplyDeletenah, they have it packed already in those little plastic rectangles with see-through cover...
ReplyDeletesometimes may galing Japan which is inside a carton...
ayhetchu....huhuhu!
ReplyDeleteI watch that guy too. He is great and funny at the same time.
ReplyDeletePag nagpunta ka dito gagawa ka namin ng pancakes from scratch complete with real maple syrup.
Ganon din dito pero elivered fresh daily from the tofu factory.
ReplyDeleteIt is really true...:-)
ReplyDeleteit piles up in the supermarkets kc...so its not actually fresh na fresh by the time you pick it up...
ReplyDeleteeeeeek!..double on the ayhetchu...huhuhu!
ReplyDeleteayos! *rubs tummy*
ReplyDeletewill hold you to that...thanks Joey!
That I can promise you! Magaling si Myra gumawa ng pancakes from scratch.
ReplyDeleteDon't they replace them with fresh ones when they are not sold? Dapat ganon, di ba?
ReplyDeleteI noticed na si Myra vinolunteer mo ah...hahaha!
ReplyDeletewell, I can't rightly say I am 100 percent sure...I know there are expiry dates on the containers themselves...but I always had the the idea that fresh tofu would be "fresh" parang fresh cut flowers *blush*
ReplyDeleteI think, here, they replace them daily just like bread. That's why they are always fresh like "fresh cut flowers". The stores only orders the right amount based on the consumption in the area it serves so there are no waste.
ReplyDeleteNatural. Pag ako ang nagluto ng pancakes baka bibingka ang lumabas. Funny thing is, I am volunteering Myra without her knowledge:-)
ReplyDeleteFresh tofu must be flavorful.
ReplyDeleteA friend eats them as is (the firmer kind, I guess) straight from its package.
We took a "healthy" cooking class once and cooked tofu like scrambled eggs,
and with turmeric, the dish did look and taste like scrambled eggs.
Pancakes or bibingka, either way they are both delicious. Hahaha.
ReplyDeleteWhen we visited Honolulu awhile back, there was a pancake restaurant, "Auntie...(someone/something) near the International Market that prepared pancakes in all kinds of fruit choices. I'm not sure if it's still there 20 years later, but it was quite good.
Next time you come here, you should try Boots and Kimo's in Kailua.but you have to be there really early or you will wait in line for 30-45 minutes. But it is worth the wait. Their banana and macadamia nut pancakes are awesome! They have their own macadamia nut sauce. It is to die for!
ReplyDeleteI am not sure if that old pancake place, Auntie..... is still around.
:-)
ReplyDeletewhat about you trying to cook bibingka instead...baka pancake lalabas *wink*
as for volunteering Myra...am sure alam na nya antics mo :-)
I prefer tofu as fried...yummm...
ReplyDeletepero ok din kc as substitute di ba...healthy, protein etc.
these says, I sometimes even just put miso in whatever I make if I like it to be salty or have more flavor..I always forget to buy salt when am at the grocery...tamad na..
Bet it's flavorful, like spam, with hot steamy rice.
ReplyDeleteHow many tofu hotdogs can you eat, I wonder?
hmm..depends..how big are those tofu hotdogs? we have diff sizes of hotdogs..though I don't think I've seen tofu hotdogs here...
ReplyDeleteThen I must be high on buttermilk:-)
ReplyDeletecoming back to buttermilk, I must say I first couldn't imagine drinking some milk which had a sort of sourness to it..
ReplyDeletebut then again, I eat yogurt and drink lassi ...so I will say...I can understand some people's likings...
If you ever get a chance to get buttermilk, try it. I think you will like it.
ReplyDeletedoesn't buttermilk have high fat content?
ReplyDeleteIt does, Cat. Think it is about 2.2 grams of fat per cup or serving based on regular buttermilk. There is also a low fat at 1% and 2%.
ReplyDeleteaha...low fat buttermilk...kakatuwa..its like decaf na coffee...parang oxymoron..
ReplyDeleteJust like other milks too. We have regular, 1%, 2% and fat free (parang tubig na yun he he he)
ReplyDeletearah..maybe chocolate without the chemical from the cacao...chocolate without chocolate...waaah
ReplyDeleteSo it is white chocolate.
ReplyDeletewhich I do not favor actually...for me it seems too sweet..
ReplyDeleteSame with Myra but I love it. I guess I am a sweeter toother...:-)
ReplyDelete