Baguio Beans and Cabbage Guisado
Baguio Beans and Cabbage Guisado
Ingredients
cabbage: 1 29
tomatoes: 2
onions: 1
garlic: 1
fish: 2 27
pork: 1/4 29
water:
soya, sauce: 2 27
texturized vegetable protein (tvp): 1 29
oil, cooking/salad: 6 27
cabbage: 1 29
tomatoes: 2
onions: 1
garlic: 1
fish: 2 27
pork: 1/4 29
water:
soya, sauce: 2 27
texturized vegetable protein (tvp): 1 29
oil, cooking/salad: 6 27
Dish Type: Main Dish
Country: Philippines
Cooking Time (minutes): long (over 2 hours)
Steps
1. Saute garlic, onion, tomatoes, hydrated TVP and ground pork until brown.
2. Add water and boil until beans are cooked. Add cabbage.
3. Season with soy sauce and fish sauce. Serve hot.
1. Saute garlic, onion, tomatoes, hydrated TVP and ground pork until brown.
2. Add water and boil until beans are cooked. Add cabbage.
3. Season with soy sauce and fish sauce. Serve hot.
Comments
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
Source
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna