it's all about my favorite filipino food recipe atbp...
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 Conversion Chart)
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.
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.
Comment
annie
Said:
May 06 » 10:56 PM
Actually, I just really wanted to eat sprout monggo, but I dont know whats the ingredients, I search in the internet there i saw your site while preparing to cook this recepi, wow it was so good , taste so delicious with werchishire dause, it taste the aroma, thanks so much for having your site and sharing. Regards 
jordan
Said:
Oct 10 » 9:29 AM
I'm only 15 but I love this stuff!!!! Even if I'm doing school work for my computer teacher!!(which I'm at school right now. Hehe my bad!! 
) I'm not bad it's a computer work...I have to look up food.
) I'm not bad it's a computer work...I have to look up food.
M.R.Codina
Said:
Feb 04 » 4:25 PM
This one is so awesome.... Thank you so much for sharing...
Cooked this for a little "SUPER BOWL" party here in Texas....
Everybody loved it.... It is almost all out and yet it is only 3 20 in the afternoon here ( 02/04/07 ) when the super bowl game starts at 5:00pm Central in Florida.... They ask me if I could do some more....( I am out of sprouts )
God Bless
Mario R. Codina
Cooked this for a little "SUPER BOWL" party here in Texas....
Everybody loved it.... It is almost all out and yet it is only 3 20 in the afternoon here ( 02/04/07 ) when the super bowl game starts at 5:00pm Central in Florida.... They ask me if I could do some more....( I am out of sprouts )
God Bless
Mario R. Codina
Lanie G
Said:
Nov 12 » 9:38 PM
Hi Sel, I will try to cook this again.. actually I cook 2lbs and just finish last night. thanks for sharing.
This Togue Guisado (Sautéed Bean Sprouts) is Posted under
· Main Dishes:Meat · Fruits, Grains, & Vegetables:Vegetables
· Main Dishes:Meat · Fruits, Grains, & Vegetables:Vegetables
Bookmark - Togue Guisado (Sautéed Bean Sprouts)
Add
Togue Guisado (Sautéed Bean Sprouts)
to your online bookmark site:
Food Recipe for the Soul
"I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty." (John 6:35)
You have given me so much, Lord! I celebrate Your goodness and provision in my life! Amen.
Favorite Recipes
Tips § Filipino Recipes Link
Site to Check
