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.
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 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.
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
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 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
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.
BITS TERIYAKI GLUTEN
Good for 6-8 persons
3/4 kilo gluten, slices
1/2 cup Kikkoman teriyaki sauce
1 tablespoon vegetable oil
2 tablespoons sesame seed, roasted
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon water
- combine teriyaki sauce and sugar in bowl
- Add gluten and stir well. Marinate for 30 mintues, stirring occassionally.
- Remove gluten from marinade.
- Mix 2 tablespoons marinade, cornstarch, and water in another bowl. Set aside.
- Heat oil in skillet then add gluten and sesame seeds and stir-fry for 2 minutes.
- Stir in cornstarch mixture
- Cook until mixture boils and sauce thickens.
- Serve hot.
BASIC TOFU QUICHE
Good for 6-10 persons
1/2 kilo tofu, mashed
1/2 cup brocolli, chopped
1 onion, chopped
3 tablespoons vegetable oil
1/4 tablespoon turmeric
1/2 tablespoon mustard
3 tablespoons lemon or calamansi extract
2 tablespoons soy sauce
1 9-inch raw pie shell, unbaked
salt to taste
- Saute onion in vegetable oil.
- Mix in tofu, turmeric, mustard, calamansi extract, and soy sauce then season with salt.
- Put broccoli at bottom of pie shell and pour in mixture.
- Bake at 200 degrees celsius for 12 to 15 minutes.
- Serve hot.
CARAJAY ASADO
Good for 8-10 persons
1 cup gluten, cubed
1 cup tokwa, cubed
1 cup yellow camote, cubed
2 tomatoes, sliced
2 red and green peppers, squared
1 onion, sliced
1 clove garlic, minced
1/2 cup tomato sauce
2 tablespoons soy sauce
2 table spoons vegetable oil
1/4 cup whole wheat bread crumbs
1 cup water (optional)
- Saute garlic and onion in vegetable oil
- Add tomatoes and simmer fro 15 seconds.
- Add gluten, tokwa, and camote and mix gently.
- Add water, if desired.
- SEason with soy sauce.
- Add red and green peppers and tomato sauce.
- Thicken with bread crumbs.
- Serve hot.
Note: Prefry gluten, tokwa, and camote, if desired.
