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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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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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.

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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.

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Gluten-Tokwa Relleno

Ingredients

• 6 thin slices of gluten 6" by 4"

• 1 cup mashed tokwa (tofu)

• 1/4 cup raisins

• 1 small onion, minced

• 1/4 cup chopped, stuffed olives

• 2 hard boiled eggs, chopped

• 2 ripe tomatoes, sliced

• 2 tablespoons chopped pickles

• 1 can peas

• 2 tablespoons ketchup

• 2 tablespoons butter

• 1/4 teaspoon pepper

Procedure

• Saute onions, add tomatoes, catsup; simmer for 5 minutes in slow fire.

• Add tokwa, raisins, olives, pickles, eggs, and pepper.

• Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire.

• Put a tablespoonful or two of the mixture in each gluten slice and roll.

• Dip in eggs and crumbs. Fry.

• Slice 1/2 inch wide. Serve with desired sauce.

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Burger in the Round

Ingredients

• 2 1/2 cups ground gluten

• 1 cup finely diced tokwa (tofu)

• 1/2 cup chopped onion

• 1 cup chopped green pepper

• 3/4 cup soft bread crumbs

• 3/4 cup milk

• 1 egg slightly beaten

• 1 clove garlic, minced

• 1 tablespoon margarine

Procedure

• Combine gluten and tokwa with onion, bread crumbs, milk, eggs; put half the mixture into a greased 8-inch round baking dish.

• Cook garlic and green pepper in butter till almost tender; spread over gluten mixture.

• Bake at 350ºF for 35 minutes. Makes 6 servings.

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Cream of Corn Soup

 Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoon flour
• 2 cups evaporated milk and 2 cups water
• Salt to taste

Procedure:

• Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. 
• Make a white sauce of butter, flour, and the milk and corn mixture. 
• Add salt to taste and cook for 5 more minutes. 
• Beat the egg yolks well and add to the remaining cup of cold milk. 
• Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. 
• Water may be added if a thinner soup is desired. Beat and serve.

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