August 2, 2009

Kitchen Lab # 02 : La.Pi.S # 59 : from roots to ends


Tokwa con Togue
Bean Curd and Mung sprouts

I found this dish on Yummy Magazine. on the original recipe, they used Edamame beans and Edamame sprouts. Edamame is a Japanese term for Soybeans. Since Edamame can only be found on specialty shops and stores thus i opted to use mung bean sprouts as an alternative.

this dish is simple, jaz fry tokwa then set it aside, saute onion, garlic and mung bean sprouts. season w/ soy sauce, oyster sauce, and ground black pepper, simmer until tender, add a slury (corn starch dissolved in water) if the sauce is thin or runny. pour this on top of the tokwa and serve.

sorry, i forgot on what edition where i found this. and i cant even find the scanned photo of the original dish and its recipe thus i cant share it now.

Photo herein is captured using
Canon Powershot A460
at our home
01st of October 2007

Have a great day ka-Lasang-Pinoy :D



Lynn said...

:) I have the same entry - mung bean sprouts.

Raquel said...

Wow, it looks yummy!

arlene said...

chicken is my choice, Jay!

thanks for the visit to my salad. :)

Have a great week!

Seiko said...

Wow!Looks delish lalo na kung may suka & bawang :)
Thanks for the warm greetings Jay!:D

Clarissa said...

I love those bean curd!!Our fave here!!^_^

oggi said...

I am liking the vegetarian dish and specially the one using edamame and sprouts.

ces said...

love it and the creativiuty:) drooling!:)

Related Posts Plugin for WordPress, Blogger...