Tuesday, April 15, 2014

Menu for the Holy Week Triduum - with Tokwa Staek and Boiled Tahong Recipes

It’s Holy Week and many of us Catholics are going to the provinces to follow the religious traditions that are seriously observed there. Many will be doing Visita Iglesia. I hope you’ve listed down the churches you will visit. A lot will also be joining processions. On Good Friday, many towns will have long processions – depending on the number of images that will join. And many will observe fasting and abstinence.

For those who will not be fasting (especially small kids and senior citizens) but will still be abstaining from eating meat, here are some food suggestions for you.

Maundy Thursday

Spanish bread

Fish Fillet
Halaan Soup

Chopseuy with squidballs/kikiam

Good Friday

Fried Banana (Saba)

Tokwa steak (see recipe below)

Fried Tanigue
Sautéed Pechay

Black Saturday

Pandesal with cheese or peanut butter

Buttered Shrimps
Ensaladang Talong (eggplant)

Grilled Fish
Boiled Tahong or Mussels (see recipe below)

Tokwa Steak (version of the more popular Tofu Steak)


8 cubes tokwa (cut into 4 cubes)
1 can tuna flakes
1 cup mushrooms (button mushrooms thinly sliced)
1 cup diced carrots
1 clove garlic minced
1 bulb onion chopped
Oyster sauce
Salt and Pepper


1.      Mix eggs and flour in a bowl. You may add salt and pepper to taste.
2.      Dip tokwa cubes in the mixture.
3.      Coat with breadcrumbs.
4.      Deep fry until golden brown.
5.      Set aside.
6.      Sautee onion and garlic in a pan.
7.      Add mushroom and tuna. 
8.      After a minute or two, add oyster sauce.
9.      Pour over fried tokwa or you may also serve it separately.

Boiled Tahong (mussels)


1 kilo tahong
1 tbsp minced garlic
1 tbsp chopped onion
1 piece ginger (about the size of your thumb) sliced thinly
3 pieces green chili (optional)
2 cups water


1.      Sauté onion, garlic and ginger.
2.      Add tahong. Stir occasionally for about two minutes.
3.      Add water and bring to a boil. Add green chili.
4.      When the all mussles have opened, simmer for about a minute.
5.      Serve hot.  

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