Tuesday, 11 October 2016

How to Make TOGUE STICKS WITH MISO-SOY VINEGAR DIP

TOGUE STICKS WITH MISO-SOY VINEGAR DIP INGREDIENTS AND PROCEDURES.

Ingredients:
250 Grams Togue
1 Pc Carrots (Grated)
1 PC White Onion (Sliced)
3 Cloves Garlic (Minced)
100 Grams Tinapa Galungong
1 Tbsp Cooking Oil
Salt
Pepper


Lumpia Wrapper
Egg Wash

Miso Soy Vinegar Dip:
2 Tbsp Japanese Miso Paste
1 Cup Vinegar
3 Tbsp Soy Sauce
1 Pc Red Onion (Minced)
2 Cloves Garlic (Miced)
1 Tsp Sugar
1 Thumb Garlic (Minced)

Procedure:

- Saute onion and garlic until fragrant.
- Add in carrots and continue to cook for a minute.
- Add togue and tinapa then cook for 3 minutes. Season with salt and pepper.
- Spoon togue mixture on lumpia wrapper then roll into sticks seal with egg wash.
- Fry until golden brown.

To make soy vinegar, combine all ingredients.

ALIGUE GLAZED CRISPY CALAMARES

Ingredients:
300 g Squid (Sliced into rings)
2 Pcs Egg
1 Cup All Purpose Flour
2 Cups Japanese Breadcrumbs
2 Pcs Eggs (Beaten)
2 Tsp Garlic Powder
2 Tsp Onion Powder
Paprika

½ Cup Butter
3 Tbsp Aligue
2 Tbsp Calamansi Juice
Salt
Pepper

Oil for Deep Fry

Procedure:

- On a bowl combine flour, garlic powder, onion powder, paprika.
- Season squid rings with salt and pepper then dredge in flour mixture, egg then evenly coat with Japanese breadcrumbs.
- Deep fry until golden brown.
- To make the aligue glaze, melt butter then add aligue mix until well blended.
- Add calamansi juice then season with salt and pepper.
- Toss calamares on aligue glaze then coat evenly. Serve

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