Kidney Bean Barbecue Recipe

Ingredients

• 2 cups cooked and drained kidney beans
• ¼ cup margarine
• 2 teaspoons garlic, pounded
• ¼ cup chopped onions
• 1 cup tomato sauce
• ¼ cup lemon-lime
• ¼ cup pineapple juice
• 1 teaspoon salt
• ½ cup liquid from beans
• 2 teaspoons sugar

Procedure

• Melt margarine over low fire; add the onions and the rest of the ingredients, except the beans.
• Let boil, then add the beans.
• Cover and let simmer till half of the liquid is absorbed.

Read more »

Bean Patties Recipe

Ingredients

• 1 cup boiled navy beans
• 2 eggs
• 2 tablespoons minced onions
• ½ cup bread crumbs
• 1 green pepper, chopped
• Salt

Procedure

• Mash the beans, beat the eggs, and mix with other ingredients.
• Make balls or flatten into patties, and fry.

Read more »

Bean Potato Puff

Ingredients

• 1 cup mashed potatoes

• 1 cup mashed tokwa (hard soybean curd) or pureed beans

• ½ cup crumbs

• 1 egg

• ½ onion, minced

Procedure

• Blend all and season with pepper and salt.

• Drop by spoonful onto greased tins.

• Bake till brown.

Read more »

Beans With Coconut Milk

 Ingredients

• 3 cups water

• 1 cup dry black beans

• 1 cup thick coconut milk

• Crushed ginger

• 1 sweet red pepper cut into strips

• 1 cup kangkong (water spinach) stems and leaves

• Salt

Procedure

• Bring the water to a boil, add the beans and boil for two minutes.

• Set aside for 1 hour.

• Add thin coconut milk and ginger.

• Boil until soft

• Add thick coconut milk. Season with salt.

• Add kangkong and sweet pepper.

• Cover and cook 5 minutes longer.

Read more »

Clear Liquid Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

• Jello
• Clear juice
• Strained rice coffee with honey or brown sugar; no milk

Morning Snack
9:15

• Buko water (Coconut water)

Lunch
11:45-12:15

• Jello
• Clear juice
• Fat-free broth

Afternoon Snack
3:15

• Buko water (Coconut water)

Supper
6:00-6:30

• Jello
• Clear juice
• Fat-free broth

Night Snack
(before going to bed)

• Strained rice coffee with honey or brown sugar

Day 2

Breakfast
6:00-7:00

• Salabat
• Clear juice
• Jello

Morning Snack
9:15

• Clear juice

Lunch
11:45-12:15

• Buko water (Coconut water)

Afternoon Snack
3:15

• Clear juice

Supper
6:00-6:30

• Salabat
• Clear juice
• Fat-free broth

Night Snack
(before going to bed)

• Fat-free broth

Day 3

Breakfast
6:00-7:00

• Jello
• Strained soy coffee with honey or brown sugar
• Clear juice

Morning Snack
9:15

• Fat-free broth

Lunch
11:45-12:15

• Salabat
• Malunggay (moringa oleifera) broth

Afternoon Snack
3:15

• Juice

Supper
6:00-6:30

• Fruit juice
• Jello
• Fat-free broth

Night Snack
(before going to bed)

• Soy coffee

Note: Gradually shift to full liquids

Read more »

Hot Rolls (Home-Made) Recipe

The basic recipe from which you can make many different types of rolls and buns according to the way they are shaped and seasoned.

Put in a mixing bowl:

• 1 cup lukewarm milk
• 1 tablespoon dry yeast

Let stand 5 minutes. Stir. Add:

• 2 tablespoons soft butter or margarine
• 1 tablespoon sugar
• 1 teaspoon salt

Mix in gradually:

• 2 1/2 cups all-purpose or bread flour

Beat thoroughly 5 minutes, or 2 minutes with an electric beater on slow speed. Add enough flour to make the dough just barely firm enough to handle.

Knead. Shape immediately in any ways or let rise about 1 hour before shaping. The second rising makes rolls of finer grain, especially if you are using bread flour. Arrange in buttered pans. Brush with melted butter. Cover with a clean dish towel. Let rise until double in bulk (about 1 hour). Bake at 425º F until well-browned (12 to 20 minutes).

Read more »

Clear Liquid Diet (Food Selection Guide)

Foods Allowed

Desserts/Sweets

• Gelatin
• Jello

Beverages

• Salabat
• Lemon-flavored soda
• Any clear juices or strained fruit juices (synthetic fruit juices)
• Strained rice and soy coffee
• Gatorade

Soups

• Clear fat-free broth

Foods Not Allowed

Solid Foods

• All

Beverages

• Milk and milk products
• Fruit shakes

Soups

• Soup cooked with fat and cream

Read more »

What is Clear Liquid Diet

What it is
The clear liquid diet allows foods that have no/low residue and fat. This is nutritionally inadequate and should not be given for more than 2 days unless ordered by the doctor. This diet is usually prescribed together with nutrient supplements.

The diet aims to prevent dehydration or, for some reasons, to clear the gastrointestinal tract.

Some Tips

• Give clear liquids as often as possible to prevent dehydration and to help increase calorie intake. Allow a feeding interval of 2 to 3 hours.
• Drink a variety of clear liquids like clear or strained juices, jello and fat-free broth.
• Add salt and/or sugar to the clear liquids to increase electrolytes and/or calories.

Read more »

Malunggay Broth

Follow Boiled Malunggay recipe, then strain broth.

Serving size as desired by patient.

Read more »

Fat-Free Broth Recipe

• Boil assorted vegetables. 
• Season.
• Discard vegetables.
• Strain broth before serving. (Do not add any fat.)

Note: For a flavorful broth, add either celery, garlic, ginger, or onion immediately before removing from fire.

Read more »

Clear Juice - Clear Liquid Diet

Use any flavored canned or fresh juice. Let juice stand for an hour or two for the roughage and pulp to settle down. Drink only the clear portion. Gatorade is clear juice.

Read more »

Cubed Tofu

• Cut tofu in 1 inch cubes.
• Soak in a mixture of soy sauce, lime juice, garlic, savory, and salt for an hour.
• Dip in egg and bread crumbs, then back in egg again, and fry in hot oil.

Read more »

Sarciado Tokwa Recipe

Ingredients

• 4 tokwa (hard soybean curd), cut in four parts
• 2 cloves garlic, crushed
• 1 big onion sliced
• Green onions, chopped
• 2 tomatoes, chopped
• 2 tablespoons cornstarch
• Sage, optional
• 3 tablespoons sugar
• 2 tablespoons lime juice

Procedure

• Fry tokwa until golden brown.
• Saute garlic, onions, and tomatoes. Season with salt.
• Add a little water, and sugar to sweeten.
• Add the lime juice, then mix in the fried tokwa.
• When it boils, pour in the cornstarch. Mix briskly.
• Season with sage. Garnish with onion leaves

Read more »

Ukoy Recipe

Ingredients

• 2 cups rice flour
• 2 eggs
• 2 cups water
• 4 cloves garlic
• 1/4 cup atsuwete water (anatto seeds)
• 1/4 cup green onion
• 1 cup fried sliced tokwa (hard soybean curd)
• 2 cups sprouted mongo

 Procedure

• Mix rice flour with eggs, water and garlic.
• Add atsuwete water, salt, and green onions.
• Fill a sauce half full.
• Place the sliced tokwa and mongo sprouts in the center.
• Drop in deep hot oil and cook until brown.

Read more »

Spanish Tokwa Balls

Ingredients

• 1 pound mashed tokwa (hard soybean curd)
• 1 cup bread crumbs
• 1 tablespoon chopped onion
• 1 tablespoon chopped green pepper
• 1 teaspoon salt
• 1 egg beaten
• 1 small can tomato soup
• 1 cup water

Procedure

• Mix tokwa, crumbs, onion, salt, and egg.
• Form into small balls and brown in butter.
• Heat soup to boiling and pour over the balls.
• Simmer slowly about 30 minutes.
• Thicken gravy and serve on platter with boiled rice.

Read more »

Pancit Guisado (Gisado) Recipe

Ingredients

• 1/4 kilo bihon
• 3 pieces tokwa squares
• 2 tablespoons chopped kinchay
• 2 tablespoons chopped green onions
• 2 cups cabbage, sliced thin
• 1 cup carrot strips
• 1/2 cup chayote strips
• 1 cup chicharo or green beans
• 1/4 cup sliced onions
• 1 raw egg
• 1 teaspoon crushed garlic
• 1/2 cup cooked dried mushrooms
• 1/3 cup atsuwete water
• 2 tablespoons soy sauce
• Salt to taste

Procedure

• Dry tokwa (hard soybean curd) strips lightly.
• In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles.
• Add the garlic, onions, mushrooms and atsuwete water.
• Let simmer till the odor has gone.
• Add the tokwa, carrots, chayote, chicharo and cabbage.
• Let simmer till half done.
• Add a little oil as necessary so it won't scorch.
• Add bihon, soy sauce, and salt; mix thoroughly.
• Cook for about 5 more minutes. 
• Remove from fire, add the kinchay.
• Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.

Read more »

How to Cook Pancit Luglug

Ingredients

• 1/2 kilo fresh bihon
• 2 pieces tokwa squares, cut in strips and fried
• 2 cups cabbage, shredded
• 1 cup cut cauliflower
• 1 cup sliced green beans (chicharo may be used instead)
• 1/4 cup chopped kinchay
• 1/4 cup chopped green onions
• 1/4 cup crushed garlic
• 1/2 cup sliced onions
• 1 raw egg beaten
• 1/4 cup atsuwete water
• 2 tablespoons soy sauce
• 3 cups water
• 1/4 cup cornstarch, dissolved in little water
• Salt to taste
• 1/4 cup ground peanuts
• 1/2 cup carrots, sliced

Procedure

• Saute onions in small amount of oil. 
• Add the tokwa (hard soybean curd), cabbage, cauliflower, green beans, and carrots.
• Season with 1 tablespoon salt.
• Cook till vegetables are tender but not over-cooked.
• Remove from fire and add the kinchay. Set aside.
• Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make Sauce:

• Heat 1/4 cup oil
• Brown the garlic till golden brown.
• Remove garlic from oil, leaving a small amount in oil.
• Add the atsuwete water, water, soy sauce, and let boil.
• Add salt to taste.
• Dissolve cornstarch in small amount of water and stir in the boiling mixture.
• Cook for about 5 minutes.
• Stir in the beaten egg.

How to Serve:

• Place the bihon on a plate, then the sauce, then top with the cooked vegetables.
• Sprinkle on top the ground peanuts and the browned garlic and chopped green onions.
• Serve with sliced lemon. Makes 6 to 8 servings.

Read more »

Mock Pi-Quat

Ingredients

• 1 cup gluten, cut in strips

• 2 tablespoons flour or cornstarch

• 3 tablespoons soy sauce

• 1 egg

• Salt

Procedure

• Beat egg, fold in flour or cornstarch.

• Add salt and soy sauce. Mix well.

• Dip each gluten piece into egg batter and fry in deep hot fat until brown.

Make the following sauce:

• 3 tablespoons soy sauce

• 3 tablespoons vinegar

• 3 tablespoons brown sugar

• 1/2 cup water

• Salt

Procedure

• Mix all ingredients and cook over low fire until thick, stirring all the time.

• Put fried gluten into the sauce and stir together.

• Place in a platter, garnish with onions and green pepper cut into fine strips.

Read more »

Tofu Roast

Ingredients

• 2 segments garlic, crushed

• 1 onion

• 1 carrot

• 1 block, mashed tofu

• 1 cup rolled oats

• 1/2 cup bread crumbs

• 3 beaten eggs

• Salt

• Soy sauce

• Sage

Procedure

• Fry garlic, onion and carrots.

• Mix in the remaining ingredients.

• Put in a well-greased loaf pan and bake for 30 minutes in moderate oven.

Read more »

Soy Cheese Balls

Ingredients

• 1 onion
• 1 tablespoon oil
• 1 cup soy cheese
• 1 cup bread crumbs
• Sage, optional
• 1/4 cup milk
• 2 tablespoons nuts, pounded

Procedure

• Saute onion until slightly brown.

• Add soy cheese, bread crumbs, sage, milk and nuts. Blend well.

• Form into balls and bake in moderate oven until brown.

• Serve with tartar sauce.

Read more »

How to Prepare Tartar Sauce

Ingredients

• 3/4 cup mayonnaise

• 3 tablespoons chopped pickles

• 2 tablespoons olives, finely chopped

• 1 tablespoon parsley, finely chopped

• 1 tablespoon onion, finely chopped

• Salt to taste

Procedure

• Combine all ingredients; blend well.

• Serve with fried gluten or tokwa (hard soybean curd).

Read more »

Tokwa Croquettes

Ingredients

• 1/4 cup chopped onion
• 2 tablespoons margarine
• 2 tablespoons flour
• 1/2 cup milk
• 2 1/2 cups finely chopped tokwa (hard soybean curd)
• 1 slightly beaten egg
• 1/2 cup shredded cheese
• 1/2 teaspoon salt
• 1 cup toasted bread crumbs

Procedure

• Cook onion in margarine till tender, blend in flour.
• Add milk, cook and stir until mixture thickens and bubbles.
• Add remaining ingredients. Chill several hours.
• Shape into patties. Roll in crumbs. Brown in hot oil.

Read more »

Tokwa Barbecue Style

Ingredients

• 7 tokwa (hard soybean curd) squares, cut in half and fried
• 1/4 cup margarine
• 1 teaspoon pounded garlic
• 1 medium onion, chopped
• 1 cup tomato sauce
• 1/4 cup lemon-lime
• 1/4 cup pineapple juice
• 1 teaspoon salt
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 teaspoons sugar

Procedure

• Melt margarine, add the onions, and the rest of the ingredients except the tokwa and cornstarch. Let boil.
• Thicken with the dissolved cornstarch. 
• Add the fried tokwa and cover.
• Let simmer over low fire until half of the liquid is absorbed.

Read more »

Tortilla de Tokwa

Ingredients

• 1 1/2 cups mashed tokwa (hard soybean curd)
• 1 medium chayote, sliced fine
• 2 teaspoon crushed garlic
• 3 eggs, beaten
• 1/4 cup chopped onions
• 1 teaspoon salt
• 3 tablespoons oil

Procedure

• Saute garlic and onions in hot oil.
• Add the mashed tokwa and the chayote. Season with salt.
• Cook till vegetables are tender and drain in a clean frying pan.
• Heat 3 tablespoons oil.
• Pour the beaten eggs and allow to spread to the sides of the pan.
• Pour the cooked tokwa onto one side of the egg, fold other side of the egg over.
• Place in a platter and serve hot.

Makes 6 to 8 servings

Read more »

Tokwa Rebosado

Ingredients

• 1 cup mashed tokwa (soybean curd)
• 4 eggs, beaten
• 1/4 cup flour
• 1 1/2 teaspoon salt

Procedure

• Add flour and salt to the beaten egg. Blend well.
• Add the mashed tokwa. 
• Drop in hot oil, one tablespoon of the mixture at a time.
• Serve with ketchup. Makes 4-6 servings.

Read more »

Tomisuafu

Ingredients

• 1 block tofu, cut in small cubes
• 1 tablespoon oil
• 1 teaspoon garlic, pounded
• 1/2 sliced onion
• 2 ounces misua (miswa)
• 2 beaten eggs
• 3 cups of water
• 1 teaspoon salt
• 1/2 cup chopped green onions

Procedure

• Fry tofu cubes till crisp.
• Saute garlic and onions in 1 tablespoon oil. 
• Add water and let boil. Add seasonings.
• Stir the beaten eggs vigorously into the boiling mixture.
• Add the fried tofu and the misua.
• Top with green onions. Serve hot.

Read more »

Ground Steak Rolls

Ingredients
Filling:

• 1/2 kilo gluten

• 2 tablespoons onion

• 2 tablespoons oil

• 1 tablespoon parsley

• 1/4 cup ketchup

• 3 tablespoons flour

• 1 teaspoon pepper

Pastry:

• 4 cups pastry flour

• 1 tablespoon dry yeast

• 1/3 cup warm water

• 2 tablespoons sugar

• 1 teaspoon salt

• 3/4 cup milk

• 1 egg

• 1/4 cup shortening

Procedure

• Mix all the ingredients for the filling.

• To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and mlk; add unbeaten egg and soften yeast, add flour to a stiff dough.

• Knead dough on the floured board until smooth.

• Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter.

• Place 2 tablespoons filling and cover with another round dough.

• Seal edges and brush with milk.

• Allow to rise until dough doubles in bulk, about 45 minutes.

• Bake at 400ºF., 12 to 15 minutes.

Read more »

Peanut Butter Tofu Balls

Ingredients

• 1/2 cup peanut butter
• 1 cup mashed tofu
• 1/4 cup finely chopped onions
• 1 teaspoon salt
• 2 tablespoons flour

Procedure

• Place all ingredients into a bowl and mix them well.

• Shape into balls of desired size and deep fat fry.

• Serve with any kind of grave. Makes 4 servings

Read more »

Golden Tofu Roast

Ingredients

• 1 cup mashed tofu

• 1/2 cup mashed hard-cooked eggs

• 2 eggs, beaten

• 1 teaspoon sage

• 1 tablespoon mayonnaise

• 1 tablespoon soy sauce

• 1 tablespoon onions, minced

• 1/2 teaspoon dry turmeric

• Salt to taste

Procedure

• Mix very well. Pour in a well-greased pan and steam.

Read more »

Fried Tokwa with Sweet-Sour Sauce

Ingredients

• 12 tokwa (soybean curd) squares, cut lengthwise and fried
• 1 cup pineapple tidbits
• 1 medium size green pepper, cut in strips
• 1/2 cup pineapple juice
• 2 tablespoons lime juice
• 1/2 cup pounded garlic
• 3 tablespoons soy sauce
• 3 tablespoons cornstarch
• 2 cups water
• 1 1/2 teaspoons salt

Procedure

• Saute garlic in a little oil.

• Add the pepper, pineapple tidbits, water, pineapple juice, lime juice, soy sauce and salt. Let boil.

• Dissolve the cornstarch and add.

• Cook for another 3 minutes, stirring constantly.

• Pour mixture on fried tokwa. Makes 6 to 8 servings.

Read more »

Bulanglang

Ingredients

• 1 cup malunggay (moringa oleifera) leaves

• 1 cup squash, cubed

• 1 cup upo (bottle gourd), sliced

• Salt

• 1 cup tokwa (soybean curd), cubed, fried

• 1/2 onion

• 1 cup rice water

• Tomatoes

Procedure

• Mix tomatoes, onion, and squash in deep saucepan or pot.

• Add rice water and boil.

• After 5 minutes cooking, add tokwa and upo.

• When upo is almost tender, add malunggay and cook 2 minutes longer.

Read more »

How to Prepare Cardillo

Ingredients

• 1 block (1 pound) tokwa (soybean curd)

• 2 tablespoons oil

• 1/2 cup water

• Salt

• 1 clove garlic, crushed

• 1/2 cup sliced tomato

• 1/4 cup chopped onion

• 2 eggs

Procedure

• Cut tokwa into pieces suitable for serving, salt to taste and fry in oil until golden brown.

• Remove from pan and fry the garlic in the remaining oil.

• When golden brown add the onion, tomatoes, and salt.

• When tomatoes are cooked, add water and boil for 3-5 minutes.

• Drop the fried tokwa into the mixture, remove from heat and add well-beaten eggs. Serve hot.

Read more »

Patola with Gluten

Ingredients

• 4 fresh young patola (luffa or sponge gourd)

• 1 onion, minced

• 1 cup gluten, cut in strips

• Salt to taste
• Optional: Sotanghon

Procedure

• Peel the patola, divide lengthwise into pieces 1 cm. thick.

• Saute the garlic in hot fat until golden brown.

• Add onions and gluten and 1/4 cup of water.

• Let it boil, then add the patola and salt.

• Continue cooking until done, adding more water if necessary.

Read more »

Banana Blossom Kilawin

Ingredients

• 2 banana blossoms

• 1 cup fried tokwa (soybean curd) cubes

• 1 tablespoon crushed garlic

• Lemon juice

• Salt

• 1 onion, sliced

• 4 tablespoons oil

• 2 cups water

Procedure

• Remove tough covering of the blossom. Slice thin, crosswise.

• Squeeze it with salt and then rinse.

• Mix tokwa, sliced onion and lemon juice.

• Saute garlic and add the tokwa.

• Add water, salt, pepper and continue cooking.

• Then add the blossom.

• Turn over constantly till tender. Serve hot.

Read more »

Baked Tofu

Ingredients

• 1 cup minced onions

• 1/2 cup shredded carrots

• 2 cups mashed tofu

• 1 tablespoon mayonnaise

• 3 eggs, beaten

Procedure

• Saute onions and carrots and tofu.

• Combine with other ingredients in a baking dish, and bake.

Read more »

Neapolitan Macaroni

Ingredients

• 2 cups cooked gluten

• 1/2 cup tomato puree

• 1 onion, minced

• 1/2 cup grated cheese

• 1 package macaroni, cooked

• 1/2 cup white sauce

• 1/2 cup oil

• Salt to taste

Procedure

• Mince the gluten very fine, mix and saute in oil the onions, sauce and tomato puree. Add salt.

• Sprinkle the bottom of the pan with grated cheese.

• Add a layer of the gluten, then a layer of macaroni, then more cheese.

• Pour sauce over the cheese.

• Allow to simmer in the oven for some minutes and serve

Read more »

Mock Chicken Balls

Ingredients

• 1 cup toasted oatmeal

• 2 cups ground, fried gluten

• 1 cup chopped hard-cooked eggs

• 1/2 cup onions, minced

• 2 tablespoons, ground garlic

• 1 cup celery, minced

• 1 cup mashed tofu

• 2 tablespoons soy sauce

• 2 teaspoons savory or poultry seasoning

• 1 tablespoon oil

• 1/2 cup peeled tomatoes, chopped

• 2 beaten eggs

• 1/2 cup crumbs or flour

Procedure

• Mix all ingredients very well.

• Form into small balls.

• Roll in eggs and then in crumbs or flour mixed with 1 teaspoon baking powder.

• Serve with desired sauce.

Variation: Make the balls small. After frying drop in stock.

Read more »

Mock Beef Loaf

Ingredients

• 2 cups ground gluten

• 1 cup ground mushrooms

• 1 onion, minced

• 1 can (8 oz) tomato sauce

• 1 small can peas

• 1 small box raisins

• 1/2 cup chopped sweet pickles

• 2 tablespoons green pepper

• 1 can crushed pineapple

• 1 cup crumbs

• 1 teaspoon crushed sage

• Salt

• 2 hard-cooked eggs

Procedure

• Combine all ingredients except pineapple and eggs.

• Grease well a loaf pan.

• Line bottom with slices of hard-boiled eggs and then with crushed pineapples.

• Pack well gluten on top of it.

• Bake in a moderate oven 350ºF. until cooked.

• Serve with ketchup.

Read more »

Easy Loaf

Ingredients

• 2/3 cup fine cracker crumbs

• 1 cup milk

• 2 cups ground gluten

• 1 cup finely diced tokwa (tofu)

• 2 beaten eggs

• 1/2 cup chopped onion

• 1 teaspoon salt

• 1/2 teaspoon sage

Procedure

• Soak cracker crumbs in milk; add remaining ingredients, mix well.

• Shape into loaf in shallow baking pan.

• Bake at 350ºF. for 30 to 35 minutes.

Read more »

Gluten Victoire

Ingredients

• 1/3 kilo gluten steak

• 3 tablespoons margarine

• 1/2 small onion, chopped

• 2 teaspoons chopped kinchay (parsley)

• 1/4 teaspoon pounded garlic

• 1/4 cup pimiento strips

• 1 teaspoon grated lemon rind

• 1/4 cup liquid from canned peas

• 1 cup drained peas

• 1 tablespoon cornstarch

• 1 teaspoon lemon juice

• Salt

Procedure

• Brown gluten in margarine. Add the garlic and onions.

• Cook till onions are tender.

• Add the liquid from peas, the kinchay, pimiento, grated lemon rind and salt.

• Thicken with cornstarch, add lemon juice.

• Just before serving, add the peas, and let simmer till the peas are hot.

Read more »

Morcon with Ketchup

Ingredients

• 2 1/4 cups ground gluten

• 1/2 cup grated cheese

• 3/4 cup sweet pickles

• 1/2 cup seedless grapes

• 3 hard-cooked eggs

• 6 raw beaten eggs

• 1/2 cup chopped onions

• Ketchup

• Salt to taste

Procedure

• Beat eggs with small amount of water and salt. Fry thin and flat.

• Saute the chopped onions and the other ingredients.

• Let cool, then spread it over the fried egg.

• Next, place the hard-boiled eggs one after the other, lengthwise on the fried eggs and roll the fried egg as you would a jellyroll.

• Place on greased pan and warm in oven at 300ºF.

• Serve sliced with ketchup. Makes 8 to 10 servings.

Read more »

Gluten Steak Country Style

Ingredients

• 1/4 cup oil

• 1/2 kilo gluten steak

• 1/2 teaspoon salt

• 1/4 cup flour

• 1/2 cup chopped onions

• 3/4 cup water

• 1 teaspoon white sugar

• Ketchup

Procedure

• Mix the flour and salt.

• Roll the gluten and in it and fry in hot oil.

• After taking out the gluten, leave about 1 tablespoon oil in the pan and brown the chopped onions.

• Put the gluten back in and add the ketchup, sugar, and left-over flour-salt mixture dissolved in a little water.

• Let simmer for 10 minutes. Makes 6 servings.

Read more »