Thursday, March 20, 2008

Pork Clam Oriental

1/2 kilo pork cut into cubes
1/2 kilo clams
8 oz. tomato sauce
3 squares tofu, cut into tubes
1 onion, chopped
4 stalk green onions, chopped
4 garlic cloves
1/2 tsp. ground pepper
2 pcs. chili
2 tsp. soy sauce
1 tsp. salt
1/4 cup cooking oil
2 cups clam stock

Marinade pork cubes in salt, pepper, soy sauce, spring onions and "siling haba" for 1 hour.

Soak clams in water to expel sand.

In a Casserole, boil clams in 2 cups water. Remove immediately when shells open. Set aside.

Brown pork and tokwa lightly in oil, set aside.

Saute garlic, onions and meat.

Add tokwa and clams.

let boil. Serve hot

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