Tofu, or bean curd, tokwa to Pinoys, is a big part of Filipino and Asian cooking, particularly in Japanese and Chinese cuisine.
Not to mention that tofu is a very healthy alternative to meat because it has no fats but supplies the body with needed protein. This humble food ingredient, as you know, is made from soybeans that also used to make Miso and soy milk.

One particular and very simple way to cook tofu is to smother it with bread crumbs and deep fried. Breaded Tofu with accompanying sauce is great for appetizers, pulutan, and good enough to eat with rice for a full meal.

The simple and unassuming “mongo guisado” is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Tilapia With Gata and Red Bell Pepper Recipe, the red bell pepper add a new twist to the traditional guinataang Tilapia.

Pinoy Crispy Prawn Tempura, Succulent prawns coated in batter and rolled in cornflakes fried to a crisp – guaranteed to be everyone’s favorite!

PinoyRecipe.net Tips:
NESTLÉ CORN FLAKES may also be used as breadcrumbs. The trick is to remember F.E.B. meaning to dip the meat in F-lour, E-gg, then B-readcrumbs.

Korean Classic Cabbage Kimchi – This side dish of fermented vegetables continues to be an essential part of any Korean meal. Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder.

Born from the need to preserve vegetables throughout the country’s long and bitter winter months, this fermented pickled cabbage is a mandatory presence on every Korean table. Its high vitamin content and tart, slightly sour and spicy flavor is now winning many converts abroad.

Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.