I love togue, ever since I was a kid. At first I didn’t know that togue comes from mongo because I didn’t know that the English term is mongo sprouts because we call it togue in Filipino, until we made a science experiment when I was in 5th grade wherein we grew mongo beans with different distribution of the essentials of plants to grow like sunlight, air and water. Then I saw togue sprouting, that’s when I discovered that it’s from the mongo beans. Togue is easy to find and easy to cook that’s why carinderia here serve togue in a daily basis.
So what are you waiting for? Let’s cook!
1/2 kilo sprouted mung beans (togue)
1/4 kilo ground pork
1/4 lb green bean, cut into strips
1 small-sized carrot, cut into strips
3 cloves chopped garlic
1 medium-sized chopped tomato
1 medium-sized chopped onion
1 pc pork broth cube
1 cup of water
1 tbsp vegetable oil
2 tbsp fish sauce (patis) or salt and pepper to taste
- In a frying pan, heat oil and fry pork until golden brown. Set aside.
- Sauté garlic, onions, and tomato.
- Add fried tofu and pork then add water and pork broth cubes
- Adjust seasoning with fish sauce, salt and pepper.
- Add sprouted mung beans, green bean and carrots. Cook for 5 minutes or until vegetables are half-cooked.
- Serve with plain rice!
You can also use chicken or beef when making Ginisang Togue.