Oyster Mushroom Tocino (Filipino Cured "Meat")

• porsi: 2 servings
• waktu aktif: 10 minutes
• total waktu: 35 minutes

Bahan-bahan

3-4 tbsp brown sugar (, adjust according to desired sweetness (see notes)

2 cloves garlic (minced)

1 tbsp soy sauce (, sub with tamari for gluten-free)

1 tbsp vinegar (, I used distilled white vinegar)

3 tbsp pineapple juice (see notes)

1/2 tsp annatto powder (or atsuete powder, optional for colour (see notes)

Ground black pepper

9 oz fresh oyster mushrooms

1 tbsp neutral oil (for cooking)

Pinch salt (to taste)

1 tbsp neutral oil

1 small onion (sliced)

9 oz extra firm tofu (, pressed and drained)

1 scallion or green onion (chopped)

1/2 tsp black salt (or regular salt)

1/2 tsp turmeric powder (for colour)

Soy sauce or more salt (to taste)

Sinangag (Filipino Fried Garlic Rice)

Tofu scramble (or fried egg if vegetarian)

Vinegar with chopped red onions and chopped bird’s eye chili

Fresh tomatoes (sliced (I like to soak these in vinegar!)

Curly parsley (for garnish)

Petunjuk

Marinade

Mix together all the ingredients for the marinade in a large bowl until the sugar has dissolved. Feel free to adjust to your desired sweetness and acidity. Tocino is really very sweet but it’s of course a personal preference. I love the balance off the tocino by dipping it in some vinegar when eating.

You can break apart your large mushroom mushrooms into smaller once if you’d like but I kept them as is. Mix the mushrooms in the marinate to completely soak and coat in the sauce. Leave the mushrooms to sit for at least 15 minutes. You can also refrigerate these to marinate overnight.

Cooking the Tocino

Note: if cooking some sinangag (garlic fried rice), I suggest to cook this in the same pan before cooking the mushrooms.

Heat a large pan over medium high heat. Once hot, add in the oil. Place the mushrooms along with the marinating liquid into the pan. Leave the mushrooms to cook over medium to medium high heat until the liquid slowly evaporates. The sugars will slowly cook down and start to beautifully coat the mushrooms.

You can leave the mushrooms untouched for 3-4 minutes to lightly brown and char at the bottom before mixing to cook the remaining sides. You can add a pinch of salt to season the mushrooms, if you’d like.

Continue to cook the mushrooms down until all the sauce has been absorbed and the mushrooms have turned shiny and have a thin glaze-like coating from the sugars that have cooked down.

Tocino

If making tofu scramble: Sauté the onions in the pan with some oil until tender. Add in tofu and crumble using a fork or with your spatula. Mix in the black salt and turmeric to coat the tofu. Season with some soy sauce or more salt, if needed. Sauté for 3-5 minutes until cooked and excess water has evaporated. Add in the chopped scallion or spring onions.

To Serve

Serve your tocino with some sinangag (garlic fried rice), tofu scramble or a fried egg (if vegetarian), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day. Enjoy!

Nutrisi

• Kalori: 195 kcal
• Total Lemak: 8 g
• Lemak Jenuh: 1 g
• Lemak Tak Jenuh: 6 g
• Lemak Trans: 1 g
• Natrium: 531 mg
• Total Karbohidrat: 30 g
• Serat Diet: 3 g
• Total Gula: 21 g
• Protein: 5 g