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Monday, October 25, 2010

Gluten and Tokwa Bola-Bola

1 cup ground gluten
1 cup mashed tokwa
1 small onion
2 tablespoons oil
2 eggs, well beaten
2 cups water
1 bunch each of kinchay and green onion
3 tablespoons cornstarch
1 tablespoon salt
1 teaspoon vetsin

Add cornstarch, salt, and vetsin to the ground gluten and mashed tokwa. Add well- beaten eggs to the mixture. Mix well. Make into small balls. Put oil in a pan. Add onions and water. When the water boils, drop in the balls and boil for few minutes. Then add chopped kinchay and green onion. Salt to taste.

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