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Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces.
Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue (mung bean sprouts). Its origin is of both Spanish ...
In Filipino cuisine mung bean sprouts are usually eaten in stir-fried dishes. Ginisang togue Mang Inasal's 'lumpiang togue' 'Ginisang Togue' (sautéed mung bean sprouts) is a mixture of stir-fried mung bean sprouts, tofu, shrimp, black fungus mushrooms, snow peas, carrots, soy sauce and oyster sauce.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. ... Filipino; Vegetarian; 3926 results found.
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon.
Tausi (Fermented black beans) Bean Usually sold in cans. Tilapia: Fish Tofu: Usually dried tofu or tokwa. Sometimes added as an optional ingredient in some vegetable dishes. Silken tofu is usually associated with the snack or dessert taho (see above) which sees it mixed with a sweet syrup. Togue (Bean sprouts) Ube (Purple yam) Root crop
Monggo bread, known in the Philippines as pan de monggo, is a Filipino bread with a distinctive filling made from mung bean or adzuki bean paste. The bread used can come in a wide variety of shapes and recipes, ranging from buns, to ensaymada-like rolls, to loaves. It is one of the most common types or flavors of breads in the Philippines.
The typical lumpia of Yogyakarta usually contain jicama, bean sprouts, carrots, and minced chicken meat. Boiled quail eggs and glass noodles are sometimes added as fillings as well. 'Yogya lumpia' is usually served with acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnish is ...