Togue, Puso ng Saging At Ampalaya’t Mustasa Recipe

Switch your salad up!

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When it comes to making your salads, the best way to get used to the leafy routine is to constantly switch things up. We at the Breakfast HQ are totally down to help you build the habit. Here’s a recipe to get you started.

Preparation time: 5 – 8 minutes | Cooking time: 5 – 8 minutes | Serves 2

INGREDIENTS

FOR THE DRESSING

  • 1/4 cup calamansi juice
  • 3/4 cup peanut oil
  • salt and pepper, as needed

FOR THE AMPALAYA

  • 1/4 cup salt
  • 1 medium-sized ampalaya, shaved lengthwise

FOR THE PUSO NG SAGING

  • 1 cup puso ng saging, cut into strips
  • 2 cups cooking oil
  • salt and pepper, as needed

FOR THE TOGUE AND MUSTASA

  • 1 1/2 Korean beansprouts
  • 2 bunches mustasa
  • 1 liter iced water

FOR THE GARNISH

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 sprigs kinchay

PROCEDURE

1. In a small bottle, place the calamansi juice, peanut oil, salt, and pepper. Cover and shake well to emulsify, then store it in the same bottle, labeled.

2. In a small plate, salt the ampalaya pieces. Leave to brine for 5 minutes. Then rinse the ampalaya pieces under cold weather and pat for dry use.

3. Heat the deep-frying oil. Fry puso ng saging until crisp. Remove from the oil, then place in a bowl. Toss with salt and pepper to season.

4. For the garnish sauce, heat the soy sauce, and brown sugar together until sweet and sticky.Transfer to a soy dish for later use.

5. Assemble everything together. Garnish with kinchay and the sauce.

Want more recipes like this? Try out our Gai Ka Prow!