Looking for a new recipe to prepare for the family this coming weekend? Consider trying out this popular Ilocano dish, but with a healthier twist!
Give this Tofu Bangus Dinakdakan Recipe a shot—it’s a wonderful choice for individuals seeking a healthier and meat-free alternative while still enjoying the Filipino flavors.
Ingredients:
Dinakdakan sauce
1 pc. Onion, julienne
1 thumb Ginger, minced
3 pcs. Green chili, chopped
3 cloves Garlic, minced
1 tsp. Salt
1 tsp. Pepper
½ Tbsp. Vinegar
¾ cup Mayonnaise
2 pcs. Red chili
½ Tbsp. Soy sauce
For frying
1 pc Bangus (cut into strips)
1 pc Calamansi
Season with salt
2 slab Firm Tofu (cut into strips)
Dredge in cornstarch
Garnish
Onion leeks
Calamansi
Red Chili
#Simpol #cheftatung #SimpolCooking #DishkarteSaKusina
let’s make a traditionally very Porky
and fatty dish a bit more healthy today
by using tofu and Bango to make our
favorite dinakdakan so let’s start
preparing our ingredients I will prepare
our dressing ahead of time so I have my
red onions which I will just Julian cut
into strips so I like preparing this
ahead of time some people like to have
ginger in their dakan some people people
don’t so it’s really up to you but today
I will be adding a bit of Ginger because
I’m using sea
food so adding my piece of Ginger which
I will just
mince not too much often times the ndan
has been compared with a Seas but with a
creamier texture because it uses pork
brain or in some cases mayonnaise but
today we’ll be using mayonnaise for our
dressing and a lot of people like it
spicy we will add a load of chilies
chilies green chilies chiling ceiling
pangang and usually the dinakdakan is
made with pork face pork Mas the ears
the snout and sometimes pork belly is
used and it’s grilled just simply
grilled and toss in a very you know nice
dressing of vinegar and spices and a bit
of pork brain and we’ll try to replicate
that today add a bit of raw garlic here
people don’t usually add garlic to this
raw garlic but I am it’s still going to
be very delicious so you may call it
with another name but just for reference
we chose to call it dinakdakan I will
season this with salt and pepper
salt pepper yeah add a bit of vinegar P
Cami
vinegar for that
acidity and I will add my mayonnaise red
chilies how spicy do you want it a bit
of liquid
seasoning more
Mayo that’s it put that aside and now I
have my BOS heat up my oil and I will
remove the head oh tanong
okay ba
mayonnaise okay Lang ba or Hindi okay
yeah and I will just season our Bango
with our Asin and
calamansi and
toss and I will just dredge this in corn
starch
[Music]
TOS TOS TOS TOS be sure it’s evenly
marinated corn starch dredge properly
and Fry remove just removing the excess
corn starch fry fry
fry fry it until
crisp and our bons is now fried and
almost crispy very crispy per just leave
that there for a while and now I have my
tofu cut in the same manner and I will
dredge it in corn starch as well
toss so after frying our Bango set it
aside excess oil to drip
off and next thing to fres our tofu so
what you can also do is you can actually
just fry
the entire Bango and chop it up but I
like to do it this way because I want to
have more crispy edges and
Fry and again you can also just fry it
whole and slice it but you
know extra step makes it better and now
we add our the remaining
[Music]
tofu and we’re just waiting for our tofu
to crisp up our dressing has been made
ahead of time so all the flavors come
together and I’ve noticed a lot of you
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and we’re almost done with our
dinakdakan we’re just waiting for our
tofu to fry until crisp so it’s a play
of texture the creaminess of the
mayonnaise is going to be so delicious
as autan appetizer or even ulam served
with rice the crispier the better and to
achieve that you have to be patient so
you notice that our T has begun to
float you know even sa it’s already done
and it’s crispy but before we do that
bang I will transfer it to our mixing
bowl there mixing bowl so that I don’t
steam up my Bango with my hot tofu the
key to keeping it crunchier is to really
let it steam
out before we mix everything
together and we put the
Mayon no the steam will be trapped and
it will slowly wet the C crispy crust so
it’s going to steam and wet the crust
and no more crispiness so we want it to
cool down for a few minutes until it’s
you know warm enough to touch but not
totally room temp and once all the steam
has settled down we
combine here our tofu and bangus now we
add our dressing look at that creamy
creamy
spicy
flavorful toss TOS sucha delicious and
healthy twist to a ilocano classic that
is now slowly becoming popular all over
the Philippines so look at that
dressing dressing it isn’t overdressed
it’s just enough to coat our
Bango and our tofu and we will Plate
serve this uh over a bed of lettuce so
you have your like dinakdakan salad
which is good it’s a meal in itself and
let the taste I have my tofu and my
Bango in one
bite so you know the fattiness of the
bangus belly pork so you won’t miss the
pork version of this dish so it’s time
to eat healthier you can do it by being
being creative you have something that’s
just as delicious as the original of
course not the same but just as
satisfying and feeling and now it’s time
for you to try today’s recipe tofu and
bakan simple come on let’s
[Music]
eat e