How to Make Filpino Ginisang Togue (Sautéed Mung Bean Sprouts) Asian Cooking Recipe Cuisine

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Philippines Ginisang Togue (Sautéed Mung Bean Sprouts)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 pack Mung Bean Sprout (approximately ½ lb)

 ½ lb Tofu

 1 big carrot, cut into strips

 1 medium-sized onion, cubed

 1 big tomato, cubed

 6 to 8 pieces shrimp, peeled and deveined

 1 tbsp oyster sauce

 1 tsp garlic

 1 red bell pepper, cut into strips

 1 green bell pepper, cut into strips

 2 tbsp soy sauce

 1 pc chicken cube

 1 cup water

 Salt and pepper to taste


Directions:

 1. Fry the tofu until color turns golden brown then set aside. (slice the tofu into small squares)

 2. Sauté the garlic, onion, and tomato. Put-in the shrimp, oyster sauce, soy sauce, and chicken cube. Simmer for 1 minute

 3. Add the carrots and water then bring to a boil. Simmer for 2 minutes. Add the green and red bell pepper and Mung Bean Sprout.

 4. Put a dash of ground black pepper. Put-in the tofu and simmer for 3 minutes

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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