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 »

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 »

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 »

Sweet Potato Gluten Balls

Ingredients

• 1 kilo yellow sweet potatoes, boiled, mashed

• 1 egg beaten

• 1 cup gluten loaf (left-over)

• 1/2 cup pineapple juice

• 1/4 teaspoon salt

Procedure

• To mashed potatoes add salt, pepper, sugar, and egg, mix very well.

• Shape into ball and roll in crumbled gluten loaf.

• Bake in greased pain at 350ºF. 15 minutes.

• Baste balls with syrup made by boiling pineapple juice with 1/2 cup brown sugar for 5 minutes.

• Make a hole in the loaf and insert hard cooked eggs cut into stars.

• Serve on a platter garnished with lettuce leaves.

Read more »

Gluten and Tokwa Bola-Bola

Ingredients

• 1 cup ground gluten

• 1 cup mashed tokwa (tofu)

• 1 small onion

• 2 tablespoons oil

• 2 eggs, well beaten

• 2 cups water

• 1 bunch each of kinchay and green onion

• 3 tablespoons cornstarch

• 1 tablespoon salt

Procedure

• Add cornstarch and salt to the ground gluten and mashed tokwa.

• Add well-beaten eggs to the mixture. Mix well.

• Make into small balls.

• Put oil in a pan. Add onions and water.

• When the water boils, drop in the balls and boil for a few minutes.

• Then add chopped kinchay and green onion.

• Salt to taste.

Read more »

Bland Tempura Chunks

Ingredients

• 3/4 kilo vegetarian chunks or choplets or gluten

• 1/4 cup flour

• 1 medium-size egg

• 3/4 cup water

Procedure

• Make batter out of flour, egg, and water.

• Dip vegetarian chunks in batter, then fry.

Read more »

Gluten in Egg Gravy

Ingredients

• 3 cups gluten cubes

• 1 teaspoon crushed garlic

• 2 cups finely sliced tomatoes

• 1/2 onion, sliced

• 1 3/4 cups water

• 1 egg beaten

• 1 1/2 teaspoon salt

• 2 tablespoons oil

Procedure

• Fry gluten cubes lightly in hot fat. Set aside.

• Saute garlic and onions. Add tomatoes and let simmer for 5 minutes.

• Bring to a boil and season with salt.

• While mixture is boiling, stir in the beaten egg vigorously.

• Serve hot - 6 servings.

Read more »

Garlic Soup

Ingredients:
For each person allow -

• 1 clove of garlic
• 1 thin slice of bread
• A little oil
• 1/2 cup water
• 1 egg

Procedure:

• Fry the garlic in a little oil till it begins to brown, then add the bread.

• Season with salt.

• Pour the boiling water over this.

• Boil for 1 minute and serve

A beaten egg may be added if the soup is preferred thick.

Read more »