Bangus En Tocho recipe

1/2 kilo bangus, cleaned and sliced into 4
3 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
1 can (140 g) DEL MONTE Tomato Sauce
1 1/2 cubes (60 g) tahure, liquid removed
1 square medium tokwa (or tofu)
2 stalks kinchay, cut 1" long


Sprinkle bangus slices with 1/2 tsp iodized rock salt. Fry in oil until golden brown. Set aside.

Saute garlic, onion and ginger. Pour in DEL MONTE Tomato Sauce and 1 cup water. Stir.

Mash tahure and tokwa together into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay.

Makes 6 servings

Excellent source of Lysine - promotes growth in the young