Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 kilo pork (preferably the cheeks and ears)
- 3 pieces bean curd (tokwa)
- 1 piece crushed garlic (bawang)
- 2 chopped onions (sibuyas)
- 3/4 teaspoon salt
- 1/2 cup white vinegar (suka)
- 1/2 cup soy sauce (toyo)
- =
Directions
1. Lightly roast the pork over a grill to remore hair. Boil the pork until tender. Slice the pork into cubes.
2. Heat cooking oil in a pan. Fry the tokwa until golden brown. Slice into cubes after frying.
3. Add soy sauce, vinegar, garlic and onion in a bowl. Mix the pork and tokwa into the bowl. Serve.
Suggestion:
You could add siling labuyo(red hot chilli pepper) accordingly.