- 4 pcs. tokua (tofu)
- 1 cup shrimps, shelled
- 1 cup shrimp extract (sabo paro)
- 1 head garlic, crushed finely
- 2 medium onions, sliced thinly
- 2 bunches whole young garlic plants
- 5 tbsp. cooking oil
- salt to taste
- Clean the garlic plants. Make sure the bulbs are washed well. Cut off the bulbs from the leaves. Slice the bulbs thinly. Slice the leaves (one-inch long) and place in a separate container. At this point, do not mix the bulbs with the leaves.
- Fry tokua squares in hot cooking oil. Lightly brown all sides. Cool then slice into cubes. Set aside.
- Reduce cooking oil in frying pan to around 1 tablespoon. Re-heat then sauté garlic till golden brown. Add onions and fry till transparent. Add the shrimps and cook till reddish-brown then pour the shrimp extract and about half a teaspoon of salt. Let it simmer till reduced in half.
- Stir in the thinly sliced garlic bulbs. Let the mixture simmer for around three minutes then add the garlic leaves. Again, simmer the mixture till the leaves are tender. Add more salt if desired. Then add the sliced tokua. Stir gently, cover the pan and lower the heat. Turn off heat after three minutes.
Source: The Pilgrim's Pots And Pans
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