I have a half gallon of mung bean sprouts from my previous experiment. I gave some of it to my mother and to my sister-in-law. The rest will be cooked as ginisang tawgi and lumpiang toge.
2 cups mung bean sprouts
1/2 cup chopped tofu/tokwa
1/2 cup chopped chicken meat
2 onions sliced
1 clove garlic minced
salt to taste.
1) Fry the chopped tofu/tokwa in non-stick pan until golden brown. Set aside. Use low fire only through the cooking procedure. Non-stick pan will prevent sticking of tokwa on pan.
2) Fry the chopped chicken meat for five minutes. Set aside.
3) Saute the onions and garlic. Add tofu and chicken and stir for two minutes. Drop in tofu and continue stirring for another two minutes.
4) Fill in two glasses of water, add togue, and bring to slow boil for about three minutes. Mix salt to taste and remove it from fire.
See lumpiang tawge on next article.