COLESLAW

1 large cabbage head, shredded
1 onion, sliced or ringed
3/4 cup lemon extract
3/4 cup salad oil
1 tablespoon mustard
Dash of salt
Dash of sugar

• Arrange cabbage and onion in a serving bowl. Set aside
• On a cooking pan combine sugar, lemon extract, oil, mustard and salt. Cook over medium heat for 2 minutes. Let it cool.
• Pour cooked mixture over cabbage and onion.
• Toss.
• Chill before serving.

(This recipe is from the book Cooking Smart by B.M. Varona & D.A. Varona. For book orders, please email or comment on this blog.)

TOFU STEAK

3/4 kilo tofu, sliced, slightly fried
2 tablespoons catsup
1/2 cup water
1/4 cup soy sauce
1 onion, ringed
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt to taste

• Saute 1/4 part of onion slightly. Set aside the rest for garnishing.
• Add soy sauce and catsup.
• Dilute cornstarch in water, then add to mixture. Stir until evenly mixed.
• Add tofu and season with salt.
• Simmer for 2 minutes.
• Garnish with onion rings.
• Serve hot.
  

GLUTEN CURRY

3/4 kilo gluten, cubed, slightly fried
2 cups potatoes, peeled, cubed, fried
2 tablespoons curry powder
1/2 tablespoon cornstarch
2 tablespoons vegetable oil
1 clove garlic, minced
1 onion, sliced
2 red or green bell peppers, sliced
2 cups thick coconut milk
1 tablespoon calamansi extract
1/2 cup water
Salt to taste

• Dilute curry powder and cornstarch in water
• Saute garlic and onion in vegetable oil
• Add bell peppers, coconut milk, and curry powder-cornstarch mixture. Simmer for 1 minute.
• Add gluten, calamansi extract, and potatoes.
• Season with salt.
• Serv hot.

(Source: Cooking Smart by Blecenda Miranda-Varona & David Arsulo Varona)

GLUTEN STEAK

3/4 cup gluten, sliced big
1/4 cup soy sauce
1/2 cup water
2 tablespoons tomato catsup
1/2 small onion, sliced
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt to taste
Brown sugar to taste
Vegetable oil
Parsley, onion rings, and bell pepper rings (optional)

• Soak gluten in soy sauce, water, and catsup for about 15 minutes. Drain and set aside mixture.
• Fry gluten in vegetable oil and set aside.
• Saute onion, then add soy sauce-catsup mixture and mix.
• Add sugar and salt to taste.
• Add cornstarch and stir until sauce thickens. Simmer for 2 minutes.
• Pour sauce over gluten
• Garnish with parsley, onion rings, and bell pepper rings.
• Serve hot.

(Source: Cooking Smart by Blecenda Miranda-Varona & David Arsulo Varona)