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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Sauteed Mongo Beans

Ingredients

• 2 cups cooked mongo beans (mung bean, green)

• 1 cup tokwa (tofu), cut into medium-size strips, fried

• 1 tablespoon vegetable oil

• 1 tablespoon garlic, crushed

• 1 piece medium-size onion, sliced

• 1/2 cup tomatoes, chopped finely

• 2 cup hugas bigas (rice water)

• Salt to taste

Procedure

• Saute garlic, onion, and tomatoes.

• Add boiled mongo beans and hugas bigas. Season with salt.

• Simmer for 3 minutes stirring while cooking.

• Add tokwa. Cook for another 3 minutes.

• Serve hot.

Good for 6 persons. 1/2 to 3/4 cup per serving.

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Almondigas

Ingredients:

• 1 cup ground gluten, raw
• 1 egg
• 1/2 cup mashed tokwa (tofu)
• 1 tablespoon oil
• 1/2 cup misua (very thin flour noodles)
• 2 cloves garlic, crushed
• 1 minced onion
• Salt to taste
• 1 tablespoon chopped green onion

Procedure:

• Work into raw ground gluten, tokwa, green onion, egg and desired seasonings. Shape into small balls about the size of a lemon.
• Saute garlic and onion with about 3 cups water.
• When the mixture boils, drop the mock meat balls one by one into the boiling mixture. When balls are cooked, add misua and immediately remove from fire. Add salt and pepper to taste.

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Vegetable Stew

 Ingredients:

• 1/4 cup flour

• 1 tablespoon salt

• 1 teaspoon paprika

• 4 cups gluten, cut in 1-inch chunks

• 2 cups tokwa, cubed

• 1 medium onion, sliced

• 2 cloves garlic

• 1 teaspoon sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon lemon juice

• 3 1/2 cups water

• 6 medium carrots, halved

• 1 cup bias-cut celery slices

• 8 medium potatoes, halved

• 8 small white onions

Procedure:

• Mix first 4 ingredients; dredge gluten in mixture.

• Brown nicely on all sides in 3 tablespoons hot fat.

• Add sliced onion, garlic, sugar, Worcesthershire sauce, lemon juice and water.

• Cover and simmer (don't boil) 20-30 minutes. Add vegetables, cover and cook till all is tender.

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