Coco Monggo

COCO MONGGO

Good for 6 persons
2 cups monggo beans, boiled, drained
1 cup tokwa, fried, cut into strips
2 tablespoons vegetable oil
1 clove garlic, minced
1 medium onion, sliced
2 pieces tomatoes, sliced
2 cups thick coconut milk
Salt to taste

• Saute garlic and onion in oil.
• Add tomatoes and cook until tender.
• Add monggo and coconut milk and bring to a boil.
• Season with salt.
• Put tokwa on a separate paltter as a side dish before serving,
• Serve hot.

 

Choplets in Egg Gravy

CHOPLET IN EGG GRAVY

 Good for 6 - 8 persons.

3 cups choplets, cubed, slightly fried
1 egg, beaten
2 tablespoons vegetable oil
1 clove garlic, crushed
1 onion, sliced
2 cups tomatoes, finely chopped
1 3/4 cups water
salt to taste

• Saute garlic and onion in vegetable oil.
• Add tomatoes and simmer for 2 minutes.
• Add water, then bring to a boil.
• Add choplets and egg and cook until slightly thick, stirring continuously.
• Season with salt
• Serve hot.

Choplet and Veggy Topings

CHOPLET AND VEGGY TOPPINGS

Good for 6-8 persons.

1 cup choplets, diced
1/2 cup carrots, diced.
1/2 cup frozen peas
1/2 cup singkamas, diced.
1/2 cup chayote, diced
1/2 cup whole kernel corn
1/2 cup cream of corn
1/2 cup red and green peppers, diced
2 tablespoons cornstarch
4 cups water
Garlic powder

• Boil water.
• Add all ingredients, except garlic powder and conrstarch.
• Boil 1 minute.
• Thicken with cornstarch
• Sprinkle with garlic powder.
• Serve on top of unpolished rice. 

Chili Bean

CHILLI BEANS

Good for 6-8 persons.

2 cups red or white kidney beans, boiled
2 tablespoons vegetable oil
2 cloves garlic, crushed
1/2 onion, sliced
1/2 cup bell peppers, chopped
2 tomatoes, sliced
1 cup tomato sauce
1/4 tablespoon chilli powder (if desired) or 1 small hot chilli
3-4 tablespoons soy sauce
1 cup water
basil leaves (optional)

• Saute garlic and onion in vegetable oil.
• Add bell peppers and tomatoes. Cook until tomatoes are well done.
• Add chilli or chilli powder, soy sauce, and tomato sauce. Add water if needed. Cook for 3 minutes, stirring often.
• Add beans. Continue cooking for 5 to 7 minutes over low fire.
• Garnish with basil leaves.
• Serve hot.

Note: beans may be pressure-cooked for a more tender texture.

Burger Fillings

  BURGER FILLINGS

2 cups tofu, mashed
1 cup gluten, ground
4 tablespoons cornstarch
2 eggs, beaten
 oil for frying or grilling
salt to taste
seasning to taste (optional)

• Mix ingredients except oil.
• Form into patties or burger, then grill or deep fry.

 

Browny Scrambled Egss

 BROWNY SCRAMBLED EGGS

Good for 6 persons.
6 eggs, beaten
3 tablespoons butter
3 tablespoons soy sauce
salt to taste
cucmber (optional)
tomatoes (optional)

• Mix eggs, soy sauce, and salt thoroughly.
• Heat butter in skillet until melted. Add eggs, reduce heat, and cook over low fire.
• Stir constantly from the bottom until firm and cooked. (Use wooden ladle, if possible).
• Garnish with tomatoes or cucumber

 

Breaded Choplet

  BREADED CHOPLET

Good for 6-8 persons

3/4 kilo choplets, drained, sliced
2 eggs, beaten
1 tablespoon kinchay, finely chopped
1/2 teaspoon garlic powder
vegatble oil
salt to taste
tomatoes or catsup

• Mix eggs, kinchay, garlic powder, and salt.
• Dip choplets into the mixture.
• Fry in oil.
• Serve with tomatoes or catsup.