CHOPLETS-AND-VEGGY TOPPINGS

CHOPLETS-AND-VEGGY TOPPINGS     

   Good for 6-8 persons

1 cup choplets, diced

1/2 cup carrots, diced
1/2 cup frozen peas
1/2 cup singkamas, diced
1/2 cup chayote, diced
1/2 cup whole kernel corn
1/2 cup cream of corn
1/2 cup red and green peppers, diced
2    tablespoons cornstarch
4    cup water
      Garlic powder

•  Boil water
• Add all ingredients, except garlic powder
• Boil for 1 minute.
• Thicken with cornstarch
• Sprinkle with garlic powder
• Serve on top of unpolished rice.

CHILI BEANS

CHILI BEANS

   Good for 6-8 person

2 cups red or white kidney beans.
       boiled.
2 teaspoons vegetable oil
2 cloves garlic, crushed

1/2 onion, sliced
1/2 cup bell peppers, chopped
2 tomatoes, sliced
1 cup tomato sauce
1/4 teaspoon chili powder (if desired)
       or 1 small hot chili
3-4 tablespoons soy sauce
1 cup water
   Basil leaves (optional)

•  Saute garlic and onion in vegetable oil.
•  Add bell peppers and tomatoes. cook until tomatoes are well done.
•  Add chili or chili powder. soy sauce, and tomato sauce. Add water if needed. Cook
•  for 3 minutes. stirring often.
•  Add beans. Continue cooking for 5 to 7 minutes over low fire.
•  Garnish with basil leaves
•  Serve hot.

BURGER FILLINGS

BURGER FILLINGS

2 cups tofu, mashed
1 cup gluten, ground
4 tablespoons cornstarch
2 eegs, beaten
   Oil for grilling or frying
    Salt to taste
    Seasoning to taste (optional)

•  Mix all ingredients except oil.
•  Form into patties or burger, then grill or deep fry.

BROWNY SCRAMBLED EGGS

BROWNY SCRAMBLED EGGS

        Good for 6 persons.

6 eggs, beaten
3 tablespoon butter
3 tablespoon soy sauce
   salt to taste
   Cucumber (optional)
    Tomatoes (optional)

•  Mix eggs, soy sauce, and salt thoroughly.
•  Heat butter in skillet until melted. Add eggs, reduce heat, and cook over low fire
•  Stir constantly from the bottom until firm and cooked. (used wooden ladle)
• Garnish with tomatoes or cucumber

BREADED CHOPLETS

BREADED CHOPLETS

 Good for 6-8 persons


3/4 kilo choplets, drained and sliced
2 eggs, beaten
1 tablespoon kinchay, finely chopped
1/2 teaspoon garlic powder
                     Vegetable oil
                     Salt to taste
                     Tomatoes or catsup

•  Mix eggs, kinchay, garlic powder, and salt
•  Dip chopplets into the mixture.
•  Fry in oil.
•  Serve with tomatoes or catsup

ASADO DE CARAJAY

ASADO DE CARAJAY

Good for 6-8 persons

1 cup gluten, cubed
1 cup tokwa, cubed
1 cup yellow camote, cubed
2 tomatoes, sliced
2 red and green pepers
         squared
1 onion, sliced
1 clove garlic, minced
1/2 cup tomato sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil
1/4 cup whole wheat bread crumbs
1 cup water (optional)

•  Saute garlic and onion in vegetable oil
•  Add tomatoes and simmer for 15 seconds
•  Add gluten, tokwa, and camote and mix genty.
• Add water if desired.
• Season with soy sauce
• Add red and green peppers and tomato sauce
• Thicken with bread crumbs.

                    Serve Hot

note: Prefry gluten, tokwa, and camote, if desired.                        
                                     

BITS O' TERIYAKI GLUTEN

BITS O' TERIYAKI GLUTEN

    Good for 6-8 person

 3/4 kilo gluten, sliced
1/2  cup Kikkoman, teriyaki sauce
1     tablespoon vegetable oil
2     tablespoon sesame seeds, roasted
1     teaspoon cornstarch
1     teaspoon sugar
1     teaspoon water

• Combine teriyaki sauce and sugar in bowl.
• Add gluten and stir well. Marinate for 30 mins.
• Stirring occasionally.
• Remove gluten from marinade
• Mix 2 tablespoons marinade, constrach, and water in another bowl. set aside.
• Stir in mixture.
• Cook until mixture boils and sauce thickens, stirring occasionally
• Serve Hot

BASIC TOFU QUICHE

BASIC TOFU QUICHE 

Good for 6-10 persons


1/2 kilo, tufo, mashed
1/2 kilo, cup broccoli, chopped
1    onion, chopped
3    tablespoons vegetable oil
1/4 tablespoon turmeric
1/2 tablespoon mastard
3    tablespoons lemon or calamansi extract
2    tablespoons soy sauce
1    9-inch raw pie shell, unbaked
      Salt to taste

•  Saute onion in vegetable oil.
•  Mix in tofu, tumeric, mustard, calamansi extract, and soy sauce then season with salt.
•  Put broccoli at bottom of pie shell and pour inmixture.
•  Bake at 200'C for 12 to 15 minutes.
•  Serve Hot