Togue Guisado (Sautéed Bean Sprouts)

 

Ingredients :

• 1/2 lb. pork, thinly sliced (optional)
• 1 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, thinly strips
• 1 red bell pepper, thinly strips
• 1 green bell pepper, thinly strips
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce (optional)
• salt and pepper, to taste
• 1/2 to 1 lb. togue (bean sprouts)
• 1/2 cup water (or broth)
• chopped green onions, for garnishing

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns slightly brown.
2. Add garlic and onions; sauté for a few minutes until onions are soft and translucent.
3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.
4. Add water (or broth) and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat. Gently stir to blend.
5. Transfer to a serving dish and serve. Garnish with chopped green onions (if using) and serve.

Making Home-Made Bean Sprouts
Put 1/3 cup dried munggo (mung beans) in a shallow pan and add 1/4 cup water to partially cover the beans.Wet a double layer of paper towels; spread it over the beans making sure to cover them completely. 

Keep pan in a cool dark place in the basement or in a cupboard under the sink for ease of watering.

Add enough water everyday if necessary to keep paper towel wet. Don't add too much water because they will rot instead of sprout.

Resist the temptation to peek under the paper towel until after 4th or 5th day. By then the stems should begin to come out. It takes from 7 to 10 days (depending on the dampness of the place) for the skin to be completely separated from the beans.

When the skins are completely separated, fill pan to the brim with water and allow skins to float then skim them off and discard.

Drain and pick over beans to remove any leftover skin.

Use immediately or place in a plastic bag and refrigerate but they taste best when used within three days. Makes 1-1/2 to 2 cups bean sprouts.

Squash with Pork Guisado (Sautéed Squash with Pork)

Ingredients :

• 1 whole butternut squash
• pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cups water
• patis (fish sauce), salt and pepper, to taste
• chopped green onions, for garnishing (optional)

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

Repolyo Guisado (Sautéed Cabbage)

Ingredients :

• 1 head repolyo (cabbage)
• 2 tbsp. oil
• 1/2 lb. pork, sliced
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, chopped
• 1/4 cup shrimps, shelled and deveined (optional)
• 1 cup vegetable broth (or water)
• salt and pepper, to taste

Cooking Procedures :

1. Wash cabbage well. Drain and sliced. Set aside.
2. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink.
3. Add garlic, onions and tomatoes. Sauté for a few minutes until it becomes soft and wilted.
4. Add shrimps (if using) and cook for another minute.
5. Pour in broth or water. Season to taste.
6. Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or until cabbage is crisp-tender (being careful not to over cook it).
7. Correct the seasoning. Remove from heat and serve.