Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.
This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!
8-10 cups mungbean sprouts
1/4 pound pork lean, pre-boiled
¼ – 1/2 pound shrimp, shelled
5 pcs. tofu, fried (optional)
1/2 cup carrots, julienned
4 stalks green onion, sliced diagonally, thinly
1 cup chicken broth
3 cloves garlic, minced
1 pc. large onion, chopped
2 tbsp. fish sauce
2 tbsp. cooking oil
½ tbsp. salt or salt taste
¼ tsp. pepper or pepper to taste
In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.
Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.
Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.
Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil and rub chicken with butter and put back in the oven until golden brown.
Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.
This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.
For every Fiesta in my Hometown one of the most popular dishes we cook is Afritada. Here we have lots versions of Afritada we have Chicken, Pork, Beef, or Goat Afritada. For now I will give you my version of Chicken Afritada. I reveal to you my secret recipe to make your afritada perfect.
Basically Afritada is a Filipino Stew. It is the local adaptation of a recipe brought over by the Spaniards who ruled the islands for over 3 centuries. This dish is meat and vegetables simmered in a tomato-based sauce that is flavored with Patis – Filipino Fish Sauce.
I love stews in tomato sauce and other similar dishes. This Chicken Afritada this is very delicious and very interesting dish to cook. I’m sure you and the rest of your family will love this.
1 small can Del Monte Pineapple Tidbits or any Brand
1 1/2 lbs chicken, cut into serving size
1/2 can (8 oz) tomato sauce
1 large potato, chunks
1 large carrot, chunks
1 medium red bell pepper, chunks
1/4 cup green peas
4 gloves garlic, minced
1 medium onion, chunks
1 1/4 cup water
1 tbsp fish sauce (Patis)
3 tbsp cooking oil
salt to taste
Heat cooking oil in a pan or wok.
Saute carrots, potatoes, and bell pepper then set aside.
Using the same pan, saute garlic & onion.
Add the chicken. Simmer for 12-15 minutes or until tender. (requires occasional stirring).
Add the fish sauce and cook for 3 minutes.
Add water when it starts to dry up. Bring to a boil.
Add the Del Monte Pineapple Tidbits including the pineapple juice
Add the tomato sauce. Let it simmer.
Add all the vegetables. Simmer for another 5 minutes.
Tea Parties are one of my favorite ways of entertaining. If find preparing for a tea party to be simple and easy.
I don’t necessarily have to spend days in the kitchen cooking and baking. I usually bake one or two sweet items and throw together one or two sandwich fillers the day before then supplement the rest with store bought items.
I can put finger sandwiches together early in the day, keep them wrapped in plastic in the fridge, then put them on the table in pretty plates just before guests arrive. The same goes for the sweet treats and cold beverages. Of course water must be boiled for tea if in fact I’m serving hot tea. This leaves me free to actually enjoy visiting with guests.
One of my favorite sandwiches to serve are chicken salad sandwiches. They’re tasty, easy, and guests love them. I used to buy pre-made chicken salad from Cotsco’s deli, but they sell it in big batches and I usually end up throwing some away, it doesn’t keep very long. Recently I’ve started making my own chicken salad using left over Rotisserie chicken I buy from Costco or Sam’s Club. It works out great, I buy the chicken the night before the party, my husband and I have some of it for dinner, then I chop up the rest for chicken salad. Very economical and best of all no left over salad.
I’ll share how I make the chicken salad, but I wouldn’t exactly call it a recipe. At least not a “normal” recipe with measurements. I’ll list the ingredients, but the measurements depend on how much chicken you have left over. I usually have at least half the chicken left over to turn into salad, my husband and I don’t eat very much.
1/2 Rotisserie chicken
1-2 stalks celery
1 tsp. garlic powder
1/4 cup Italian dressing
1/2 cup mayo
salt to taste
1. Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
2. Chop celery and onions into small pieces. Add to chicken meat.
3. Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
4. Add may and salt. Mix well.
5. Make sandwiches using your favorite bread. I like to use King’s Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.
Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!
Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
Chop celery and onions into small pieces. Add to chicken meat.
Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
Add may and salt. Mix well.
Make sandwiches using your favorite bread.
I like to use King's Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles. Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!