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
Servings:
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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The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew

Crock Pot Beef Stew
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls!  They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy.  Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.

To keep us fed and the twins happy I’ve turned to my crock pot.  It makes my life so much easier, it’s a great way to multi-task.  I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening.  My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go.  I just have to keep reminding them to bring back the containers if they want more home cooked meals!

Beef Stew is one of the best things to cook in a crock pot.  The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat.  I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion.  My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.

Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside.  I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me.  I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice.  You can serve this stew with rice, or any other starch you prefer.  Hope your family loves it the way my family does!  Enjoy!
The Best Crock Pot Beef Stew
Serves 4-6
Ingredients:
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
Crock Pot Beef Stew
Directions:
1.  Cut roast into 1″ chunks trimming off fat.
2.  Wash celery stalks and slice into 2″ sections.
3.  Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4.  Toss everything, including baby carrots, into the crock pot.
5.  Sprinkle with spices.
6.  Pour vegetable broth and 1 cup beef broth over all.
7.  Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8.  Stir everything together making sure the cornstarch mixture is well distributed.
9.  Cover pot and set on slow cook for 8-10 hours.
Serve when ready.  Store leftovers in airtight container in the refrigerator.  Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Ingredients
Servings: People
Instructions
  1. Cut roast into 1" chunks trimming off fat.
  2. Wash celery stalks and slice into 2" sections.
  3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
  4. Toss everything, including baby carrots, into the crock pot.
  5. Sprinkle with spices.
  6. Pour vegetable broth and 1 cup beef broth over all.
  7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
  8. Stir everything together making sure the cornstarch mixture is well distributed.
  9. Cover pot and set on slow cook for 8-10 hours.
  10. Serve when ready.
Recipe Notes

Store leftovers in airtight container in the refrigerator. Believe me you'll want to make extra just for leftovers, it tastes even better the next day!

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Meat & Rice Stuffed Grape Leaves

Meat & Rice Stuffed Grape Leaves

Meat & Rice Stuffed Grape Leaves

When people think of stuffed grape leaves they usually think of the popular Greek specialty called Dolmades.  These lamb and rice stuffed leaves can be served hot or cold, but in most Greek restaurants I’ve gone to they are served cold as appetizers.

I’m a big fan of Greek cuisine, but Dolmades are not among my favorites, mostly because I don’t care for lamb. I do prefer the Arabic version, at least the way I learned to make it.  We stuff it with ground beef and rice and simmer it in tomato sauce.  Often times we cook it with stuffed zucchini as well and serve it hot.

I don’t normally see this dish on an Arabic restaurant’s menu, it’s pretty much good old home cooking I guess.  I don’t make them as often as my husband would like, mostly because it takes time to prepare and grape leaves were not easily found in my local supermarket until recently.  I was surprised to find grapes leaves in Walmart the other day.  It prompted me to make a big pot which made my husband very happy.

If you’re looking for something different to make for dinner here’s the recipe.

Meat & Rice Stuffed Grape Leaves

 Ingredients:

1 jar Grape Leaves
1 lbs. ground beef
1 cup Uncle Ben’s Converted Rice or any long grain rice
1 tbl. minced garlic
1 large onion finely minced
2 tsp. ground cumin
1/2 tsp. ground nutmeg
1 tsp. sea salt
1 tsp. ground black pepper
1 large can tomato sauce
Water

Directions:

1.  Mix beef, rice, garlic, onions, and spices in a large bowl.

Meat & Rice Stuffed Grape Leaves
2.  Drain liquid from grape leaves and gently remove leaves from the jar, separating the leaves.
Meat & Rice Stuffed Grape Leaves

3.  Wrap meat in each grape leaves like you would a spring roll.  Place stuffed leaves into a large deep pot that has a lid.

4.  Pour tomato sauce over all.

5.  Add water until all the stuffed leaves are covered in liquid.  Gently stir liquid to combine tomato sauce and water as best as you can without tearing or unwrapping the leaves.

Meat & Rice Stuffed Grape Leaves

6.  Simmer covered over medium heat until the sauce is reduced by 3/4.  The sauce absorbs the grape leave’s flavor while cooking the meat and rice stuffing.

Meat & Rice Stuffed Grape Leaves

Serve with fresh crusty bread to scoop out the yummy sauce!   Enjoy!

Meat & Rice Stuffed Grape Leaves
Print Recipe
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Meat & Rice Stuffed Grape Leaves
Print Recipe
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
  1. Mix beef, rice, garlic, onions, and spices in a large bowl.
    Stuffed Grape Leaves
  2. Drain liquid from grape leaves and gently remove leaves from the jar, separating the leaves.
  3. Wrap meat in each grape leaves like you would a spring roll. Place stuffed leaves into a large deep pot that has a lid.
  4. Pour tomato sauce over all.
    Stuffed Grape Leaves
  5. Add water until all the stuffed leaves are covered in liquid. Gently stir liquid to combine tomato sauce and water as best as you can without tearing or unwrapping the leaves.
  6. Simmer covered over medium heat until the sauce is reduced by 3/4. The sauce absorbs the grape leave's flavor while cooking the meat and rice stuffing.
    Stuffed Grape Leaves
  7. Serve with fresh crusty bread to scoop out the yummy sauce! Enjoy!
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Fried Lumpia – Filipino Egg Rolls – Recipe

Fried Lumpia – Filipino Egg Rolls – Recipe

Fried Lumpia - Filipino Egg Rolls

When most folks see spring or egg rolls they usually think of Chinese or Thai cuisine, but many other Asian cuisines make their own version of egg rolls.

In the Philippines egg rolls are called “Lumpia”.

There are several local versions of this pastry which is of Chinese origin.  The Filipino lumpia range in variety from the slimmer fried rolls called “Lumpiang Shanghai” which are filled with ground pork and other minced Southeast Asian vegetables including water chestnuts and bamboo shoots.  These lumpia are typically served with a sweet and sour dipping sauce; “Lumpiang Sariwa” which literally means “Fresh Lumpia”, these rolls are wrapped in a thin homemade crepe like wrapper as opposed to the store bought wrappers which are generally thicker.  These lumpias are filled with stir-fried veggies such as string beans, carrots, onions, bamboo shoots, ubob (heart of palms), and other vegetables.  They are not fried, but rather are served in the soft thin wrapper drizzled with a thickened soy sauce similar to the sweet and sour sauce but saltier and sprinkled with crushed peanuts; “Lumpiang Prito” which means “Fried Lumpia”.  These are fatter fried rolls that can be filled with meat, seafood, and veggies.  These lumpias are usually served with a garlic vinegar dipping sauce; and there is “Lumpiang Hubad” which means “Naked Lumpia”.  This doesn’t mean that it should be eaten in the buff, but rather refers to the lumpia filling served without the pastry wrap.  It’s usually the same veggie stir-fry used to fill the Lumpiang Sariwa.

In short the Filipino Lumpia can be filled with almost anything.  My girlfriends and I usually joke and say we’re going to clean our refrigerators and make lumpia, meaning we pretty much stir-fry what ever we find in the fridge and roll it in egg roll wrappers.

Here is my family’s favorite lumpia recipe.  It’s filled with ground beef, bean sprouts, potatoes, and tofu, fried and dipped in a garlic vinegar sauce.  I usually make a big pot of filling, enough to make 50 lumpia, and freeze them.  Unfried lumpia freezes very well and is great to have on hand for days when I don’t have time to cook dinner or when unexpected dinner guests stop by.  You can fry them directly from the freezer, in fact frozen lumpia shouldn’t be completely thawed before frying as thawing them causes them to become soggy and fall apart.

Fried Lumpia

Makes about 50 rolls

Ingredients:

1 lbs. ground beef

2 large potatoes – cooked and diced

1 large onion – minced

2 tbl. minced garlic

2 cups bean sprouts – rinsed

2 cups firm tofu – cubed in small cubes

2 tbl. cooking oil

2 tsp. soy sauce

Salt & Pepper to taste

2 packages frozen egg roll wrappers found in Asian markets

1 egg slightly beaten

Sauce:

1/2 cup white vinegar

1 tsp. minced garlic

Ground black pepper

Fried Lumpia - Filipino Egg Rolls

You can buy frozen spring or egg roll wrappers or shells, bean sprouts, and tofu at Asian markets. Tofu can also be found in most grocery stores.  Be sure you are using Bean Sprouts and not Alfalfa Sprouts which are thinner and have a different flavor.

Directions:

1.  Scrub potatoes.  Cook your potatoes in the microwave, about 9 minutes.  Be sure to pierce the potatoes with a fork in several places so they don’t explode while cooking.  I make mine in a microwave potato bag that my daughter got from a craft fair.  They’re great for microwaving potatoes; no need to pierce them and the potatoes come out perfect every time.

Fried Lumpia - Filipino Egg Rolls

2.  Dice onions, potatoes, and tofu into small cubes about 1/4″.

3.  Heat oil in frying pan.  Add onions.  Cook until they start to turn tranlucent.  Add minced garlic.  Cook until garlic starts to turn brown.

4.  Add ground beef.  Cook until beef is crumbly.

5.  Add potatoes and bean sprouts.  Cook until sprouts are soft.

6.  Add tofu, soy sauce, salt & pepper.

7.  Cook until tofu is soft but not mushy.  About 5 minutes.

8.  Remove from heat and drain any liquid from the pan.  Try to make your meat mixture as dry as possible, if there’s too much liquid it will cause the wrappers to tear when rolling.

Fried Lumpia - Filipino Egg Rolls

9.  Fill each wrapper with about 2 tbl. of meat mixture and roll.  Seal ends by lightly brushing wrapper with the beaten egg.

Fried Lumpia - Filipino Egg Rolls

To roll lumpia:

1.  Place a wrapper on a plate or cutting board with one corner facing you.

2.  Put about 2 tbl. meat mixture in center of wrapper.  Spread filling in a line across leaving about 3 inches of wrapper on each side.

3.  Fold corner closest to you over the meat mixture.

4.  Fold in side corners over the first fold.  Brush remaining corner with egg.

5.  Roll the folded portion over until it meets the far corner.  You should end up with a cigar shaped roll.

You can fry the lumpia once it’s rolled or place seam side down in ziploc freezer bags and freezer for later use.

To fry lumpia heat about 1 inch of oil in a frying pan.  Place lumpia seam side down, cook about 2-3 minutes or until bottom is golden brown.  Turn over and cook until all it’s golden brown.  Drain on paper towels.

Serve immediately as cold lumpia will loose its crunch and get soft and soggy.

Fried lumpia will turn soft and soggy if kept in the fridge.  You can warm it up by heating in an oven or toaster oven on high heat for a few minutes.  Re-heating in the microwave is not recommended, the lumpia will be soft.

You can make the dipping sauce just before serving.  I usually make the sauce as needed, it’s simple enough to throw together.

Fried Lumpia - Filipino Egg Rolls - Recipe
Print Recipe
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Fried Lumpia - Filipino Egg Rolls - Recipe
Print Recipe
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Eggrolls
Instructions
  1. Scrub potatoes. Cook your potatoes in the microwave, about 9 minutes. Be sure to pierce the potatoes with a fork in several places so they don't explode while cooking. I make mine in a microwave potato bag that my daughter got from a craft fair. They're great for microwaving potatoes; no need to pierce them and the potatoes come out perfect every time.
  2. Dice onions, potatoes, and tofu into small cubes about 1/4".
  3. Heat oil in frying pan. Add onions. Cook until they start to turn tranlucent. Add minced garlic. Cook until garlic starts to turn brown.
  4. Add ground beef. Cook until beef is crumbly.
  5. Add potatoes and bean sprouts. Cook until sprouts are soft.
  6. Add tofu, soy sauce, salt & pepper.
  7. Cook until tofu is soft but not mushy. About 5 minutes.
  8. Remove from heat and drain any liquid from the pan. Try to make your meat mixture as dry as possible, if there's too much liquid it will cause the wrappers to tear when rolling.
  9. Fill each wrapper with about 2 tbl. of meat mixture and roll. Seal ends by lightly brushing wrapper with the beaten egg.
  10. To roll lumpia: Place a wrapper on a plate or cutting board with one corner facing you.
  11. Put about 2 tbl. meat mixture in center of wrapper. Spread filling in a line across leaving about 3 inches of wrapper on each side.
  12. Fold corner closest to you over the meat mixture.
  13. Fold in side corners over the first fold. Brush remaining corner with egg.
  14. Roll the folded portion over until it meets the far corner. You should end up with a cigar shaped roll.
  15. You can fry the lumpia once it's rolled or place seam side down in ziploc freezer bags and freezer for later use.
  16. To fry lumpia heat about 1 inch of oil in a frying pan. Place lumpia seam side down, cook about 2-3 minutes or until bottom is golden brown. Turn over and cook until all it's golden brown. Drain on paper towels.
  17. Serve immediately as cold lumpia will loose its crunch and get soft and soggy.
Recipe Notes

You can buy frozen spring or egg roll wrappers or shells, bean sprouts, and tofu at Asian markets. Tofu can also be found in most grocery stores.  Be sure you are using Bean Sprouts and not Alfalfa Sprouts which are thinner and have a different flavor.

Fried lumpia will turn soft and soggy if kept in the fridge. You can warm it up by heating in an oven or toaster oven on high heat for a few minutes. Re-heating in the microwave is not recommended, the lumpia will be soft.

You can make the dipping sauce just before serving. I usually make the sauce as needed, it's simple enough to throw together.

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Super Easy Beef Kebobs

Super Easy Beef Kebobs

Super Easy Beef Kebobs
With summer on the way many folks are firing up our grills for those summer backyard barbecues. Since I live in Hawaii we barbecue all year round.  We’re famous among our family and friends for our Sunday barbecues; everyone looks forward to them.  Weekly barbecues can be a challenge, we’re always looking for new grilling recipes and ideas.
One of our family favorites are these super easy Beef Kebobs.  It doesn’t take long to prepare and they are super yummy!  The secret to tender kebobs is to keep the chunks uniform in size so they cook evenly and to baste them in flavored olive oil to keep them from drying up.
Ingredients:
2 lbs. beef tenderloin (you can use top sirloin but it may not be as tender)
1 large green bell pepper
1 basket of fresh mushrooms
1 large onion
1/4 cup olive oil
1 tbls. minced garlic or garlic powder
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried rosemary
Metal or bamboo skewers
Directions:
1.  Cut meat in 1″ cubes
2.  Cut onions in 1″ chunks
3.  Cut bell peppers in 1″ pieces
4.  Put everything on skewers alternating meat with veggies
5.  Mix garlic, salt, pepper, and rosemary in olive oil
6.  Grill meat to desired doneness, basting with oil mixture as you grill
7.  Serve immediately while it’s still hot.
Super Easy Beef Kebobs
Super Easy Beef Kebobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
15 Minutes
Super Easy Beef Kebobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Cut meat in 1" cubes
  2. Cut onions in 1" chunks
  3. Cut bell peppers in 1" pieces
  4. Put everything on skewers alternating meat with veggies
  5. Mix garlic, salt, pepper, and rosemary in olive oil
  6. Grill meat to desired doneness, basting with oil mixture as you grill
  7. Serve immediately while it's still hot.
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