3
cups labong, sliced and blanched
1-1/2 tablespoons soy sauce
1
cup minced gluten or tokwa
1 medium onion,
chopped
5
segments garlic, chopped
5 tablespoons oil
4
tablespoons kalamansi juice
2/3 cup gluten stock
Salt and pepper to taste
How to cook Adobong Labong:
Brown garlic and onion in oil. Add gluten
or tokwa. Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until
labong is cooked.
Add kalamansi juice. Continue simmering until
almost all of the liquid has evaporated. Add oil and continue cooking
about 6 more minutes. Season to taste. Yield: 4 to 6 servings.
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