Name: Galunggong Escabeche
Yield: 4 servings
Ingredients: 2 galunggong; 2 tofu; ¼ cup all-purpose flour; 1 tsp salt; cooking oil; 2 tbsp cooking oil; 3 tbsp garlic; 6 tbsp red onions; 2 1-inch ginger; 2 siling haba; 1 siling labuyo; 1 red bell pepper; 1 carrots; 2 leeks; 1 ½ tbsp tomato paste; ¼ cup pineapple juice; ½ cup white vinegar; 2 tbsp white sugar; 1 tsp sesame oil; salt and black pepper

Fry galunggong

1

Clean galunggong properly, dry with paper towels and season with salt and pepper, and dust/ roll it in flour. Drop fish fillets in heated oil and once golden brown and crispy, take out from heat and drain excess oil and set aside.

Fry tokwa

2

Fry the tokwa until golden brown, drain excess oil, and set aside.

Sauté aromatics for sauce

3

Start making the sauce by heating oil in a saucepan on medium heat. Sauté garlic, onions, ginger, siling haba, and red chilies for about 2 – 3 minutes.

Let simmer

4

Add in tomato paste to roast for 2 minutes before pouring vinegar in the pan. Let simmer until vinegar is cooked, add in the pineapple juice and sugar.

Add other ingredients and season

5

Drop the leeks, carrots, and bell pepper and let simmer for 2 – 3 more minutes before seasoning with salt and pepper. Drizzle sesame oil before turning off the heat.

Serve

6