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Tokwa Kinchay

by Pauline De Mesa
Easy | March 5, 2019

For a healthy light meal, tokwa kinchay that’s tossed with sliced pork and shrimp is your go-to dish. Kinchay (Chinese parsley) has a celery-like taste that adds color to the flat flavor of the tofu. Serve it as an appetizer or if you’re having a chill beer night, have it as a pulutan!

Recipe by Chef Bambi
Photographed by Ed Simon of Studio 100

Ingredients :

4 servings
0.25 kg Pork pigue
3 cup Water
4 squares Tokwa (firm beancurd) • oil for frying
0.25 kg White shrimp
0.25 cup Oil
1 Large onion, sliced
1 tbsp Garlic, chopped
1 tbsp Patis
0.5 tsp Fresh ground pepper
200 g Kinchay (Chinese parsley)

Procedure :

  • 1
    Put pork pigue in a pot with water. Boil for 20 minutes. Remove from water and set aside. When pork has cooled, slice into strips.
  • 2
    Peel shrimp and set aside. Put shrimp shells and head in pork broth and boil for 10 minutes. Reserve stock. Set aside.
  • 3
    Cut each square of tokwa into large dice. fry in oil until golden brown. Set aside.
  • 4
    In a sauce pot, heat oil over medium heat. Add onion and cook until golden brown. Stir in garlic.
  • 5
    Add sliced pork and peeled shrimp. Stir in patis, pepper, and 2 cups of pork and shrimp stock.
  • 6
    Add fried tokwa. Simmer for 10 minutes until tokwa absorbs the stock. Stir in kinchay leaves. Remove from heat.