Togue Guisado (Sauteed Bean Sprouts)

This recipe is quick and easy one. So, try it! :)

1/2 kilo pork or shrimps, thinly sliced
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 carrot, thinly strips
1 red bell pepper, thinly strips
1 green bell pepper, thinly strips
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce (optional)
salt and pepper, to taste
1/2 to 1 kilo togue (bean sprouts)
1/2 cup water or broth
chopped green onions, for garnishing


1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns lightly brown.

2. Add garlic and onions; saute for a few minutes until onions are soft and translucent.

3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.

4. Add water or broth and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat Gently stir to blend.

5. Transfer to a serving dish. Garnish with chopped green onions (if using) and serve.

Abitsuelas Guisado

This dish is somehow popular in the Philippines because it is one of the easiest and quickest dish to cook and the ingredients are also simple, easy and cheap to buy which is affordable for all the people who are really in a tight budget.

I prepared this dish last night for our dinner. Try it! :)

2 tablespoons oil
3 cloves garlic, crushed
1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup ground pork
1 carrot, sliced
1/4 kilo abitsuelas or baguio string beans, cut into 1" lengths
1 cup water
pork bouillon
patis or salt and pepper to taste

Heat oil in a skillet. Saute garlic, onions and tomatoes. Add pork and cook until browned. Add the carrots and abitsuelas and the pork bouillon. Add water. Let simmer and cook until abitsuelas and carrots are tender but not overcooked. Season to taste.


* You can add shrimps if you want to.



Courtesy of The Maya Kitchen

Upo Guisado

Guisadong upo is one of the sautéed vegetable dishes popular in Philippines more commonly on provinces where bottle gourds are abundant. This cheap and simple dish usually is made out of 3 main ingredients which are pork, bottle gourd and tomatoes. A simple yet rich dish which is enjoyed as mains paired with rice.



2 tablespoons oil
3 cloves garlic, crushed
1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup pork, thinly sliced
1/4 cup shelled shrimps
1/2 cup upo (bottle gourd), sliced thinly or cubed
1 cup shrimp juice
salt and pepper to taste

Heat oil in a skillet then saute garlic, onions and tomatoes. Add pork and cook until lightly browned. Add shrimps and cook until it changes color. Add the upo and shrimp juice. Simmer until tender but not overcooked. Season to taste.