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Ginisang Togue

Monday, January 1, 2007

2 tbsps cooking oil
2 pcs tokwa (hard bean curd), cubed ½ x ½ inch thick
2 tbsps garlic, crushed
1 pc onion, sliced
2 pcs tomatoes, sliced
9 cups togue (mung bean sprout) washed and drained
2 tbsps Mama Sita’s Oyster Sauce
¼ tsp ground black pepper
¼ tsp salt
2 tsps patis (fish sauce)


1. In a wok, heat oil and fry tokwa until golden on all sides. Dice into ½ x ½ inch cubes and set aside.

2. In the same wok, sauté garlic, onion and tomatoes.

3. As the tomatoes start to wilt, add the tokwa, togue, Mama Sita’s Oyster Sauce, black pepper, salt and patis.

4. Continue cooking over medium heat until bean sprouts are done.

***Makes 6 servings

source : Mama Sita

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