Tocho Recipe

In between blogging, I do check my Facebook account. No playing of games though. LOL! Just recently, I just read Kaje post re her search for Tocho recipe. Hmm… This got me curious. What’s Tocho? Thanks to the Internet (like Kaje who is also grateful for technology), I quickly found it and learned that it’s a Filipino dish with milkfish (or bangus) as it’s main ingredient. It looks easy to prepare and sumptuous too! I should try this one of these days.


Anyways, here are the ingredients and instructions on how to prepare this dish.

Ingredients:
1 kg bangus sliced diagonally

3 tbsp MAGGI Savor, Classic

cooking oil for deep-frying

4 pcs tokwa, cut into cubes

1/4 cup sliced ginger strips

6 cloves garlic, minced

1 medium onion, minced

4 cups minced tomatoes

1/3 cup tahure

1 cup water

1 pc 11g MAGGI Shrimp Broth Cube

2 tbsp tausi (black beans)

1/4 cup vinegar

Procedure:

• Marinate bangus in MAGGI Savor for about 10 min.

• Pan-fry in hot oil until browned. Set aside.

• In the same pan, fry tokwa until golden.

• Set aside.

• Leave 2 tbsp oil and saute the ginger, garlic, onion, and tomatoes.

• Meanwhile, in a bowl, combine tahure, water and MAGGI Shrimp Broth Cube.

• Pour into the sauteed mixture.

• Simmer for 5 min.

• Stir in tausi and vinegar.

• Simmer without stirring for 10 min.

• Add in fried bangus and tokwa.

• Serve hot.
  
  

  Thanks to pinoyrecipe.net for the ingredients and photo.