Togue guisado

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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togue guisado (sauteed beean sprouts)

A light vegetable dish of crisp togue (mung bean sprouts), carrots and green beans cooked with golden brown pork cubes. Togue Guisado may be served as a main course or a side dish.

Togue is available in wet markets and most supermarkets. Sold by weight, it is prized for its sweet flavor and crisp texture. To retain the crispness, it is important not to overcook togue.

Another important thing to remember when cooking togue is its high water content. Once in the pan, togue will render water. Hence, if using for a stir-fried dish, it would be more advisable not to add too much water before adding the togue to the pan.

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May 30, 2003  Print This Post   
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Comments

3 Responses to “Togue guisado”
  1. racquel says:
    April 20, 2008 at 7:34 pm

    Hi Connie,

    I tried this recipe, my problem is nadudurog ang tofu pag hinahalo ko. I’m trying not to stir too much para d masira ang tofu, kaso d maiwasang madurog sya. What should I do next time? I used the regular firm tofu. Thanks!

    racquel

    Reply
  2. Connie says:
    April 20, 2008 at 11:16 pm

    If the tofu had been fried beforehand, that won’t happen — unless you’re using silken tofu which isn’t recommended for sauteed dishes.

    Reply
  3. gigie says:
    October 1, 2008 at 12:14 pm

    Hi connie, i’m here in the US & i’ve been finding this togue recipe coz i really miss it and so i thank u so much..it makes me excited to cook & eat it.

    I’m gonna have a yummy lunch tomorrow.

    Reply
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