Lasang Pinoy 12 (fusion cooking ): sauteed mongo sprouts and asparagus with oyster sauce
My second entry for Lasang Pinoy 12: fusion cooking. And if I know me, there will be a third entry before the deadline on July 31st. Not because I am consciously striving to have so many entries but because cooking Filipino dishes in this manner simply is my kind of thing. It’s like jazzing up old favorites.
So, we take the humble togue guisado and transform it. But this dish is really more than just about fusion cooking. This is about pacifying two bickering adolescents. My 13-year-old daughter Sam wanted an asparagus dish for dinner last Sunday while 12-year-old Alex wanted togue (mongo or mung bean sprouts). In fact, they had been arguing since the night before when we were in the supermarket and choosing what vegetables we would cook for the next couple of days. So I combined the vegetables they wanted to eat. Sam even had an extra plate of asparagus all to herself.
And, of course, this is more than just a sauteed dish. The traditional way of cooking togue guisado is to add shrimps. Since I cannot eat shrimps, to make up for the loss in flavor, I added some oyster sauce to my togue.
Ingredients :
250 g. of pork belly (liempo)
fried tokwa (firm tofu), optional
400 – 500 g. of togue (mongo or mung bean sprouts)
1 carrot
1 large onion
half a head of garlic
as much asparagus as you like (I used baby asparagus, they’re more tender and there’s no tough portion of the stalk to peel)
light soy sauce
patis
2 tbsps. of oyster sauce
1 tsp. of sesame seed oil
2-3 tbsps. of vegetable cooking oil
some chopped fresh wansuy (cilantro) for garnish
Cooking procedure :
Cut the pork belly as thinly as you can into 2-inch strips about half an inch wide. If using tofu, cut them into small cubes.
Peel the onion and slice thinly. Peel, crush and finely mince the garlic.
Peel the carrot and roughly chop.
Place the togue in a colander (large strainer) and place under the tap, tossing to remove any traces of soil.
Cut the asparagus into 2-inch lengths.
Heat the cooking oil in a large shallow pan (a wok is best). When it starts to smoke, add the pork and cook until the edges start to brown. Add the garlic and onion and saute for about a minute. Season with patis and light soy sauce.
To prevent the cooked dish from becoming too dark, use more patis than soy sauce. Remember that you will be adding oyster sauce later and that will darken the dish even more.
Pour in about 2 cups pf water and simmer for about 45 minutes or until the pork is tender and the mixture is almost dry. Turn up the heat to medium. Add the chopped carrot and asparagus and cook for about a minute, tossing often. Add the togue, fried tofu (if using) and the oyster sauce. Cook for another minute. Togue cooks really fast and you don’t want to overcook it. As the togue cooks, it will expel water which will prevent the cooked dish from becoming too dry.
Turn off the heat, drizzle the sesame seed oil over the cooked dish and toss a few times. Transfer to a serving platter and sprinkle with chopped wansuy.
Serve at once with hot rice.
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Connie, you’re a genius.
hahaha desperate mommy lang, toni.
i am literally naglalaway connie! my kind of dish talaga! love oyster sauce love asparagus love togue! what more can i ask for!:) thanks for this entry! sarap!
btw, like the first one, can you please email me again the photo? thanks!!!
I already did, Ces. As soon as I posted the entry, I e-mailed the photo to you.
I just fixed this for lunch today. I had all the ingredients except the asparagus. I substituted garlic stalks instead. My eldest had two servings (he actually thanked me for the great meal). It was great with the leftover grilled porkchop from last dinner. Thanks for the great recipe Connie!
Glad you enjoyed it Doddie. Even more glad that your kid had two servings.
Hi Connie,
Just want to let you know that when all else fail, I also use sesame seed oil and oyster sauce with any combination of veggies like kangkong and okra.
But your combination really looks yummy. Luto ako nito when I get to buy some asparagus.
Thanks again Connie for concoctions that are so delish!!!
wow. looks good! i get hungry just looking at it!
classic combination, right, malou? even fried rice tastes special with oyster sauce and sesame seed oil.
jozzua, the real thing is always better than the pic. hehehe
this dish will definitely on go to my weekly menu! nutrious, delicious, and at the same time cheap!
cant understand some of the terms..
wish theres a glossary on how to do things like say ‘mince’
what is minced or how to minced…
im 24 and im trying to learn how to cook
my nilagang manok is the best!
but all others i cant cook to save my life
cant even do adobo
this really looks yummy. i’m going to try ur recipe today. will give u feedback how my hubby likes it.
I cooked this today for our dinner,I added shrimps It’s so good.Thanks again for the recipe.