Type | Appetizer, snack |
---|---|
Course | Hors d'oeuvre |
Place of origin | Philippines |
Region or state | Cavite |
Serving temperature | Warm, room temperature |
Main ingredients | Pork ears, pork belly, tofu Dip: soy sauce, pork broth, vinegar, white onions, scallions, red chili peppers |
Variations | See kinilaw |
Similar dishes | Sisig |
Tokwa't baboy (Tagalog for "tofu and pork") is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan ("snack", lit. tran: "finger food"), as a meal served with rice or as a side dish to rice porridge.[1] Tokwa is the Lan-nang word for firm beancurd, while baboy is the Tagalog word for pork; 't is the contracted form of at, which means "and".
The original dish (without the tofu) is known as kulao or kilawin na tainga ng baboy among the Caviteño Tagalogs. It is a type of kinilaw. For this reason, tokwa't baboy is sometimes referred to as kilawing tokwa't baboy.[2][3][4][5]
See also[edit]
References[edit]
- ^ "Ang Sarap". November 14, 2012. Retrieved September 13, 2014.
- ^ "Kulao". Lutong Cavite. January 28, 2013. Retrieved January 17, 2017.
- ^ "Kulao". The Kitchen Invader. September 4, 2015. Retrieved January 17, 2017.
- ^ "Kilawin na Tainga ng Baboy". Mely's Kitchen. Retrieved January 17, 2017.
- ^ "Kilawing Tokawa't Baboy". FoodRecap. September 24, 2001. Retrieved January 17, 2017.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction