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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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.

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Gluten Whirl

Ingredients

• 3 1/2 cups ground gluten   

• 2 boiled eggs, chopped

• 1/2 cup bread crumbs

• 1 teaspoon salt

• 1/8 teaspoon celery salt or 1 tablespoon chopped kinchay (cilantro/Chinese parsley

• 2 eggs, slightly beaten

• Cheese slices

• 1/4 cup chopped parsley

• 1/2 cup tomato sauce

• 3/4 cup water

• Soy sauce

Procedure

• Preheat oven to 375ºF. Lightly mix gluten, boiled eggs, bread crumbs, salt, celery salt, and lightly beaten eggs.

• On wax paper, mold gluten mixture into rectangle. Lay cheese slices on gluten, sprinkle with parsley.

• Roll tightly as for jelly roll, lifting paper with one hand and guiding gluten mixture with the other.

• Press ends to seal. Carefully transfer loaf to shallow baking dish (10" by 6" by 1 1/2"), seam side down.

• Combine tomato sauce, water, and soy sauce. Pour over gluten.

• Bake 30 minutes, basting frequently.

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