Sunday, August 7, 2011

Kidney Bean Barbecue Recipe

kidney bean barbecue
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.

Bean Patties Recipe

bean patties
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.

Wednesday, July 27, 2011

Bean Potato Puff


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.

Beans With Coconut Milk


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.

Tuesday, July 5, 2011

Clear Liquid Diet (3-Day Sample Menu)

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


Afternoon Snack
3:15

  • Buko water (Coconut water)

Supper
6:00-6:30


Night Snack
(before going to bed)

  • Strained rice coffee with honey or brown sugar

Day 2

Breakfast
6:00-7:00


Morning Snack
9:15


Lunch
11:45-12:15

  • Buko water (Coconut water)

Afternoon Snack
3:15


Supper
6:00-6:30


Night Snack
(before going to bed)


Day 3

Breakfast
6:00-7:00

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

Morning Snack
9:15


Lunch
11:45-12:15


Afternoon Snack
3:15

  • Juice

Supper
6:00-6:30


Night Snack
(before going to bed)

  • Soy coffee


Note: Gradually shift to full liquids

Hot Rolls (Home-Made) Recipe

home made hot rolls
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).

Friday, June 3, 2011

Clear Liquid Diet (Food Selection Guide)

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

What is Clear Liquid Diet

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.

Malunggay Broth

malunggay broth

Follow Boiled Malunggay recipe, then strain broth.

Serving size as desired by patient.

Fat-Free Broth Recipe

fat-free broth

  • 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.

Clear Juice - Clear Liquid Diet

clear juice

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.

Wednesday, June 1, 2011

Cubed Tofu

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.

Sarciado Tokwa Recipe

sarciado tokwa
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

Ukoy Recipe

ukoy
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.

Spanish Tokwa Balls

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.

Wednesday, April 20, 2011

Pancit Guisado (Gisado) Recipe

pancit guisado - gisado
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.

How to Cook Pancit Luglug

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.

Tuesday, April 19, 2011

Mock Pi-Quat

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.

Tofu Roast

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.

Soy Cheese Balls

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.

How to Prepare Tartar Sauce

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).

Wednesday, April 13, 2011

Tokwa Croquettes

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.

Tokwa Barbecue Style

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.

Tortilla de Tokwa

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

Tuesday, April 12, 2011

Tokwa Rebosado

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.

Tomisuafu

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.

Wednesday, March 9, 2011

Ground Steak Rolls

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.

Peanut Butter Tofu Balls

peanut butter tofu ballsIngredients
  • 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

Monday, March 7, 2011

Golden Tofu Roast

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.

Fried Tokwa with Sweet-Sour Sauce

fried tokwa with sweet and 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.

Sunday, March 6, 2011

Bulanglang

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.

How to Prepare Cardillo

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.

Saturday, March 5, 2011

Patola with Gluten

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.

Banana Blossom Kilawin

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.

Friday, March 4, 2011

Baked Tofu

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.

Neapolitan Macaroni

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

Thursday, March 3, 2011

Mock Chicken Balls

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.

Mock Beef Loaf

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.

Wednesday, March 2, 2011

Easy Loaf

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.

Gluten Victoire

gluten victoire
Ingredients
  • 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.

Wednesday, February 23, 2011

Morcon with Ketchup

morcon with ketchupIngredients
  • 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.

Gluten Steak Country Style

gluten steak country style
Ingredients
  • 1/4 cup oil
  • 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.

Tuesday, February 22, 2011

Gluten Steak

gluten steak
Ingredients
  • 3 cups gluten, sliced thin
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 1 big onion, sliced in rings
  • 1 teaspoon cornstarch

Procedure
  • Soak sliced gluten in soy sauce, water and lime juice mixture for 30 minutes or longer.
  • Drain and fry lightly. Set aside.
  • Saute onions in about 2 tablespoons oil. Set aside.
  • Place the soy sauce-lime juice mixture in a pan, add gluten and let boil.
  • Thicken with cornstarch. Just before removing from fire, add the onion ring.
  • Decorate with raw green and red pepper rings.
  • Makes 5 to 6 servings.

How to Prepare Kaldereta

kaldereta
Ingredients
  • 1 kilo gluten cut into pieces (pre-cooked in soy sauce broth)
  • 1/4 cup oil
  • 5 segments garlic, crushed
  • 6 potatoes, quartered
  • 1 large onion
  • Slice of hard-cooked eggs
  • 6 tomatoes, sliced
  • Paprika, salt to taste
  • 1 cup cooked peas (guisantes)
  • Sliced pimientos
  • Bread crumb mixture

Procedure
  • Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings.
  • When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture.
  • Add potatoes and continue cooking.
  • When potatoes are tender, add bread crumb mixture, pimientos and peas.
  • Serve hot and garnish top with slices of hard cooked eggs.

Bread crumb mixture
  • 1/2 cup fine toasted bread crumbs
  • 2 tablespoons lemon juice
  • 1 cup gluten stock
  • Sugar and a little bit salt to taste
  • Mix well.

Monday, February 21, 2011

How to Prepare Kare Kare (Kari-Kari)

kare kare (kari-kari)
Ingredients
  • 2 cups gluten in serving sizes
  • 1 block tokwa (tofu), cut in serving sizes and fried
  • 1 bunch string beans (10 long pieces)
  • 2 eggplants, cut in strips
  • 4 cloves garlic, crushed
  • 1/2 cup atsuwete (food coloring) water
  • 1/2 cup roasted rice
  • 3 tablespoons vegetable shortening
  • 1 banana bud
  • 1/2 cup roasted peanuts
  • 1 onion, cut in pieces
  • Soybean oil
  • Salt to taste

Procedure
  • Roast peanuts and pound in a mortar.
  • Roast rice and pound.
  • Saute in oil the garlic, onions, gluten, and tokwa.
  • Add broth, rice, flour, peanuts, vegetables, and atsuwete water.
  • Continue cooking until vegetables are of proper tenderness.

Scalloped Gluten and Cabbage

scalloped gluten and cabbage
Ingredients
  • 2 cups boiling water
  • 2 quarters chopped cabbage
  • 2 cups evaporated milk
  • 1/2 cup cheese
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 cup gluten, flaked
  • 2 cups buttered bread crumbs

Procedure
  • Pour boiling water over cabbage, heat to boiling and add 1 cup milk and the cheese, cut into small pieces.
  • Cook over hot water until cheese is melted.
  • Blend flour, salt, and remaining milk and add to cabbage.
  • Add gluten and pour into buttered casserole.
  • Top with crumbs and brown in moderate oven (350ºF) for 20 minutes.

Sunday, February 20, 2011

Gluten Roast Especial

gluten roast specialIngredients
  • 2 cups ground gluten
  • 1/2 cup ground sentai mushrooms (buttons)
  • 1/2 cup oatmeal
  • 1/2 cup mushroom soup
  • 1 teaspoon salt
  • 1/2 teaspoon dry turmeric
  • 1 tablespoon onions, minced
  • 1 tablespoon mayonnaise
  • 1 tablespoon sweet pickles, minced
  • 1-2 eggs, beaten

Procedure
  • Mix all very well.
  • Mold into patties and fry in deep oil, or place in roast pans and bake.
  • Serve with ketchup.

Ground Gluten Lumpia

ground gluten lumpia
Ingredients
  • 1/2 cup ground gluten
  • 1 onion, sliced
  • 1 medium-sized tomato
  • 1 small box raisins
  • 2 potatoes, finely cubed
  • 2 cloves garlic, crushed
  • 20 lumpia wrappers
  • 1/2 cup oil
  • Salt

Procedure
  • Heat oil in frying pan and saute the garlic, onion and tomato.
  • Add potatoes and ground gluten and cook till done.
  • Add raisins and season to taste.
  • Transfer to shallow plate and cool.
  • Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil.
  • Serve with sauce. 

Saturday, February 19, 2011

Lumpia Supreme

lumpia supreme
Ingredients
  • 1 cup ground gluten
  • 1 tablespoon finely chopped green onions
  • 1/2 cup ground mushroom
  • Salt to taste
  • 1 can tomato soup
  • 3 lumpia wrappers
  • 6 small onions
  • 1 tablespoon green pepper, cut in cubes
  • Bread crumbs

Procedure
  • Mix gluten, green onions, mushroom, pepper, and slat.
  • Cut lumpia wrapper in halves.
  • Roll gluten mixture in wrapper into a roll one centimeter in diameter. Cut 2 inches long.
  • Dip both ends in egg then in bread crumbs and fry.
  • Peel the onions.
  • In 1 tablespoon oil, saute green peppers.
  • Add tomato soup and a little salt to taste.
  • Arrange lumpias in a casserole alternately with the onions.
  • Pour tomato sauce over them. Bake 10 minutes and serve hot.

Related Posts Plugin for WordPress, Blogger...