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.

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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.

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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.

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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.

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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.

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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).

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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.

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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.

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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

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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.

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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.

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