Sarciado Tokwa

4 tokwa, cut in four parts
2 cloves garlic, crushed
1 big onion sliced
Green onions, chopped
2 tomatoes, chopped
2 tablespoons cornstarch
1/2 teaspoon vetsin
Sage, optional
3 tablespoons sugar
2 tablespoons lime juice

Fry tokwa until golden brown. Saute garlic, onions and tomatoes. Season with salt. Add a little water, and sugar to sweeten. Add the lime juice, then mix in the fried tokwa. When it boils pour in the cornstarch. Mix briskly. Season with vetsin and sage. Garnish with onion leaves.

Spanish Tokwa Balls

1 pound mashed tokwa
1 cup bread crumbs
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1 teaspoon salt
1 egg beaten
1 small can tomato soup
1 cup water
1 teaspoon vetsin

Mix tokwa, crumbs, onion, salt, egg and vetsin. Form into small balls and brown in butter. Heat soup to boiling and pour over the balls. Simmer slowly about 30 minutes. Thicken gravy and serve on platter with boiled rice.

Tokwa Croquettes

1/4 cup chopped onion
2 tablespoons margarine
2 tablespoons flour
1/2 cup milk
2 1/2 cups finely chopped tokwa
1 slightly beaten egg
1/2 cup shredded cheese
1/2 teaspoon salt
1 cup toasted bread crumbs

Cook onion in margarine till tender, blend in flour. Add milk, cook and stir until mixture thickens and bubbles. Add remaining ingredients. Chill several hours. Shape into patties. Roll in crumbs. Brown in hot oil.

Tokwa Barbecue Style

7 tokwa squares, cut in half in fried
1/4 cup margarine
1 teaspoon pounded garlic
1 medium onion, chopped
1 cup tomato sauce
1/4 cup lemon-lime or 7-up drink
1/4 cup pineapple juice
1 teaspoon salt
1 teaspoon vetsin
1/4 cup water
1 tablespoon cornstarch
2 teaspoons sugar


Melt margarine, add the onions, and the rest of the ingredients except the tokwa and cornstarch. Let boil. Thicken with the dissolved cornstarch. Add the fried tokwa and cover. Let simmer over low fire until half of the liquid is absorbed.

Tortilla de Tokwa

1 1/2 cups mashed tokwa
1 medium chayote, sliced fine
2 teaspoon crushed garlic
3 eggs, beaten
1/4 cup chopped onions
1 teaspoon salt
3 tablespoons oil

Saute garlic and onions in hot oil. Add the mashed tokwa and the chayote. Season with salt and vetsin. Cook till vegetables are tender and drain in a clean frying pan. Heat 3 tablespoons oil. Pour the beaten eggs and allow to spread to the sides of the pan. Pour the cooked tokwa onto one side of the egg, fold other side of the egg over. Place in a platter and serve hot. Makes 6 to 8 servings.

Tokwa Rebosado

1 cup mashed tokwa
4 eggs, beaten
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon vetsin

Add flour, salt and vetsin to the beaten egg. Blend well. Add the mashed tokwa. Drop in hot oil, one tablespoon of the mixture at a time. Serve with catsup. Makes 4-6 servings.

Fried Tokwa With Sweet-Sour Sauce

12 tokwa squares, cut lengthwise and fried
1 cup pineapple tidbits
1 medium size green pepper, cut in strips
1/2 cup pineapple juice
2 tablespoons lime juice
1 teaspoon pounded garlic
3 tablespoons soy sauce
3 tablespoons cornstarch
2 cups water
1 teaspoon vetsin

Saute garlic in a little of oil. Add the pepper, pineapple, tidbits, water, pineapple juice, lime juice, soy sauce, salt and vetsin. Let boil. Dissolve the cornstarch and add. Cook for another 3 minutes stirring constantly. Pour mixture on fried tokwa. Makes 6 to 8 servings.

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.

Gluten-Tokwa Relleno

6 thin slices of gluten 6" by 4"
1 cup mashed tokwa
1/4 cup raisins
1 small onion, minced
1/4 cup chopped, stuffed olives
2 hard boiled eggs, chopped
2 ripe tomatoes,sliced
2 tablespoons chopped pickles
1 can peas
2 tablespoons catsup
2 tablespoons butter
2 tablespoons vetsin
1/4 teaspoon pepper

Saute onions, add tomatoes, cat sup; simmer for 5 minutes in slow fire. Add tokwa, raisins, olives, pickles, eggs, vetsin and pepper.
Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire. Put a tablespoonful or two of the mixture in each gluten slice and roll. Di in eggs and crumbs. Fry. Slice 1/2 inch wide. Serve with desired sauce.