00:00The coconut milk and the fermented fish balls are used to make tukos in the market.
00:07Here in Tondo, the king of the market is the one who makes the tukos.
00:12The fish balls are called tukong.
00:16And all the fish balls are placed side by side because of the cooking of tukong.
00:21The real king is my father.
00:25I've been selling tukong for 20 years.
00:29Before, there was a flood.
00:33The seeds were thrown away without being noticed.
00:37So we removed the seeds.
00:41We removed the tukong and the liver.
00:44That's what we get.
00:46So I thought of what to cook.
00:49I thought of adobo.
00:51I'll just add chili and garlic.
00:55Now, they seem to like it.
00:58Kawander, what we're going to cook now is tukong ng bangus.
01:05It's important to clean the fish balls and the inside of the fish balls.
01:09We should wash it because it's bloody and smelly.
01:13Next, we'll boil it in vinegar.
01:15We'll boil it for a while to remove the smell.
01:19Then, we'll wash it again.
01:23Then, we'll saute it.
01:29Let's see if the fish balls are cooked.
01:32Let's see if the tukong is cooked.
01:35Let's taste it.
01:37Is our order for tukong done?
01:39It's almost done.
01:41I'm jealous of your tukong.
01:42Just wait.
01:44It's almost done.
01:48It's done.
01:50Fish balls, garlic, chili, and soy sauce.
01:52The adobo is done.
01:54Kawander, here's the order of my neighbors.
02:08How does it taste?
02:12It's authentic.
02:14It's really yummy.
02:17Wait, I'll get the rice. Let's taste it.
02:22It's good.
02:26It's really good.
02:28The adobo tukong is just right in the taste of the people of Tondo.
02:34If your neighbors are talking about cooking fish balls,
02:38it won't be a waste.
02:40This is the tukong.
02:44Chef Chris and Chef Mark will show us how to cook it.
02:48To cook tukong bangus,
02:50we need our usual ingredients.
02:53Then, we need a lot of tomatoes.
02:56This is what will make our dish delicious.
02:59And then, of course, we need to have our taure.
03:04We're going to fry the fish balls.
03:07In other places, they throw the fish balls,
03:11but here in Cavite, it's included in our recipe.
03:15So, we're going to fry the fish balls.
03:17We're going to fry the fish balls.
03:18In other places, they throw the fish balls,
03:21but here in Cavite, it's included in our recipe.
03:26After frying the fish balls,
03:28we're going to season it with a special sauce.
03:31As you can see, Chef Joel added the taure.
03:34What is taure?
03:36It's a fermented tofu.
03:37It's a fermented tofu.
03:45A little bit of sauté.
03:47Then, the next step is to add the broth.
03:55Of course, we're going to add the bangus
03:57so that the tocho sauce will stick to the bangus.
04:00The taste and flavor will be absorbed by the bangus.
04:04We have new findings that show that the bangus
04:08contains probiotics,
04:11which helps our digestion to be healthier
04:15and our stomach to be healthier.
04:24What a wonder!
04:26The tochong na bituka ng bangus is now ready to serve.
04:34Next!
04:36Style and Trash?
04:38Wonders!
04:40Do you think that these high-quality products
04:42are from the trash?
05:03www.adclinic.com
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