Sarciado Tokwa Recipe

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

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Ukoy Recipe

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.

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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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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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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.

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Sotanghon with Gluten Balls

Ingredients

• 1 cup chopped or ground gluten

• 2 tablespoons chopped onion

• 2 eggs

• 1 tablespoon flour

• 1 teaspoon salt

• Pepper to taste

• 2 segments garlic, minced

• 2 tablespoons sliced onion

• 2 cups gluten broth

• 1/2 cup soaked sotanghon (transparent bean noodle)

• Salt to taste

• 1/4 cup onion, cut fine

Procedure

• Combine gluten, onion, eggs, flour, salt and oil. Form into balls about 1/2 inch in diameter.

• Saute garlic and onion; add broth and bring to a boil.

• Drop in gluten balls, one by one.

• Cook until it is almost done, then add the sotanghon and cook for 5 minutes longer.

• Season with salt, then pour into a soup bowl.

• Sprinkle with sliced green onions. Serve as first course.

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