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.

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