3 cups labong, minced and blanched
1 cup minced gluten or tokwa
5 segments garlic, chopped
4 tablespoon kalamansi juice
Salt to taste
1 medium onion, chopped
1 1/2 tablespoons soy sauce
2/3 cup gluten stock or soy sauce-water mixture
5 tablespoon oil
Brown garlic and onion in oil.
Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until labong is cooked. Gluten stock maybe added at this point if labong is not yet done. Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. Add oil and continue about 6 minutes more. Season to taste.
No comments:
Post a Comment