Ginisang Togue

Ginisang Togue
Ginisang Togue. Togue (Mung Bean Sprout) a very common and cheap vegetable widely used in Southeast Asia, eaten cooked as well as raw. There is a unique taste that some people especially the children don’t like or are not used to, that is why is not quite as popular with the Filipinos, compared to the Chinese, Japanese and Koreans. Personally I like the tails removed I know it is a tedious job, Imagine nipping off the tails of each sprout one by one. I usually ask the help of my children and I always get complaints. Sometimes you find Togue with the tails already chopped off in supermarket. These sprouts are grown in porous foam, so the bean when it germinates anchor its roots to the foam and when they are harvested farmers just cut off the base of the sprout separating it from the foam. The togue sold at the Market (Palengke) are grown the normal way, the beans are allowed to germinate in moist jute sacks.

Togue are normally cooked as vegetable lumpia or ginisa in Filipino households. Here is the recipe of my Gunisang Togue



1/2 k. togue
1 cup small size shrimp
1/2 head garlic, choped
1 medium size onion, chopped
1 medium size tomato, chopped
1 small size carrot, cut into 2” strips
1 small size bell pepper, cut into 2” strips
1/4 c. patis
vegetable oil

Cooking procedure:

Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into paste shrimp head, shell and tail. Dilute paste in 1-2 cups of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add shrimp, stir for 3-5 minutes or until shrimps are cooked. Add in patis and shrimp juice cook for another 2-3 minutes. Add togue, carrots and bell pepper and cook for another 2-3 minutes or until vegetables are just half cooked. Serve with fried dish.


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