Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

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!

 

Ingredients:

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

 

Directions:

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.

Turn off the heat and stir in the green onion.

Serve while is hot with steamed rice.

Share with your family and friends! Enjoy!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Ingredients
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Recipe Notes

Wash and soak mungbean sprouts in water for 5 times before cooking and do not over cooked the mungbean sprouts, it does not taste good when it’s soggy.

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Fried Tofu with Asian Sauce

Fried Tofu with Asian Sauce

TofuHave you ever tried Tofu? Tofu, also know is bean curd, is usually made by coagulating soy milk and pressing the curds into soft white blocks.

It was first made during the Chinese Han Dynasty about 2000 years ago!  Tofu is prevalent in Asian and West African cuisines,  comes in soft, medium, firm, and extra firm blocks, and has a subtle flavor.  It is used in both sweet and savory dishes.  It is often seasoned or marinated to suit the dish.

Tofu is low in calories and pretty high on protein and Iron.  It can also be high in calcium and magnesium depending on what is used to make it.

As I mentioned earlier Tofu is usually made with soy milk, but recently they’ve started making Almond, Egg, Sesame, and Peanut Tofus.  I haven’t tried the other varieties, I stick with regular Soy Tofu because it’s the easiest to find and probably the least expensive.

Now having said all that doesn’t it sound like the next best wonder food?  I’m not sure about that, but it is a great alternative when you’re on a diet or are watching your fat intake.

I see Tofu as a blank canvas.  It’s mostly bland so you can use it in many things to add more protein and calcium.  I add it to stir-fries and lumpia (Filipino egg rolls) where it sort of acts as a healthy filler.  But every now and then I make it as my main meatless dish or as a side dish.  It’s a great addition to grilled meats!

Here is one of my favorite recipes, I call it Fried Tofu with Asian Sauce.  You can serve it as a vegan main course with steamed rice or as a side dish.  It goes well with Spicy Korean Kalbi  Skewers and Salt & Pepper Shrimp!  Best of all it’s easy and quick to make!

You can serve it hot or cold!  If you want to serve it cold you can make it a few hours ahead of time and chill in the refrigerator.  As a side dish I love it cold!

Fried Tofu with Asian Sauce

Ingredients:

1 Block Firm Tofu

3 Tbs. Sesame Oil (2 Tbs. for frying, the remaining for the sauce)

1/4 Cup Rice Vinegar (you can find this in Asian Markets, if you can’t you may substitute with Apple Cider Vinegar)

1/4 Cup Soy Sauce

White Sesame Seeds for garnish

Fried Tofu directions:

Cut the block of Tofu into 1″ Cubes

Heat 2 Tbs. Sesame Oil

Fry Cubes in hot oil until all sides are slightly brown.  Watch closely as it fries and turn gently stir cubes so that all sides brown.

Place in serving dish.

Sauce:

Stir together vinegar, soy sauce, and remaining sesame oil.

Drizzle over fried tofu cubes.

Sprinkle with sesame seeds if desired.

Serve hot or cold.

corfu

Fried Tofu with Asian Sauce
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Fried Tofu with Asian Sauce
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Ingredients
Servings:
Instructions
Fried Tofu
  1. Cut the block of Tofu into 1" Cubes
  2. Heat 2 Tbs. Sesame Oil 
  3. Fry Cubes in hot oil until all sides are slightly brown.  Watch closely as it fries and turn gently stir cubes so that all sides brown.
  4. Place in serving dish.
Sauce
  1. Stir together vinegar, soy sauce, and remaining sesame oil.
  2. Drizzle over fried tofu cubes.
  3. Sprinkle with sesame seeds if desired.
  4. Serve hot or cold.
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe
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Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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