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

Breakfast

Spanish bread

Lunch

Fish Fillet

Halaan Soup

Dinner

Chopseuy with squidballs/kikiam

Good Friday

Breakfast

Fried Banana (Saba)

Lunch

Tokwa steak (see recipe below)

Dinner

Fried Tanigue

Sautéed Pechay

Black Saturday

Breakfast

Pandesal with cheese or peanut butter

Lunch

Buttered Shrimps

Ensaladang Talong (eggplant)

Dinner

Grilled Fish

Boiled Tahong or Mussels (see recipe below)

Tokwa Steak (version of the more popular Tofu Steak)

Ingredients

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

Breadcrumbs

Eggs

Flour

Salt and Pepper

Procedure

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)

Ingredients

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

Procedure

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.