How to Make TOGUE STICKS WITH MISO-SOY VINEGAR DIP

TOGUE STICKS WITH MISO-SOY VINEGAR DIP INGREDIENTS AND PROCEDURES.

Ingredients:

250 Grams Togue

1 Pc Carrots (Grated)

1 PC White Onion (Sliced)

3 Cloves Garlic (Minced)

100 Grams Tinapa Galungong

1 Tbsp Cooking Oil

Salt

Pepper

Lumpia Wrapper

Egg Wash

Miso Soy Vinegar Dip:

2 Tbsp Japanese Miso Paste

1 Cup Vinegar

3 Tbsp Soy Sauce

1 Pc Red Onion (Minced)

2 Cloves Garlic (Miced)

1 Tsp Sugar

1 Thumb Garlic (Minced)

Procedure:

- Saute onion and garlic until fragrant.

- Add in carrots and continue to cook for a minute.

- Add togue and tinapa then cook for 3 minutes. Season with salt and pepper.

- Spoon togue mixture on lumpia wrapper then roll into sticks seal with egg wash.

- Fry until golden brown.

To make soy vinegar, combine all ingredients.

ALIGUE GLAZED CRISPY CALAMARES

Ingredients:

300 g Squid (Sliced into rings)

2 Pcs Egg

1 Cup All Purpose Flour

2 Cups Japanese Breadcrumbs

2 Pcs Eggs (Beaten)

2 Tsp Garlic Powder

2 Tsp Onion Powder

Paprika

½ Cup Butter

3 Tbsp Aligue

2 Tbsp Calamansi Juice

Salt

Pepper

Oil for Deep Fry

Procedure:

- On a bowl combine flour, garlic powder, onion powder, paprika.

- Season squid rings with salt and pepper then dredge in flour mixture, egg then evenly coat with Japanese breadcrumbs.

- Deep fry until golden brown.

- To make the aligue glaze, melt butter then add aligue mix until well blended.

- Add calamansi juice then season with salt and pepper.

- Toss calamares on aligue glaze then coat evenly. Serve