Aired (February 16, 2025): Sa Tondo, Manila, ang naghahari tuwing nagsha-shot puno— ang inadobong bituka ng bangus na kung tawagin ay tokong. Paano naman kaya ito niluluto? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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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