Toge or tauge is a culinary vegetable grown by sprouting mongo beans. Toge is extensively cultivated and popularly cooked here in the Philippines as simply ginisang toge (sauteed toge) or as lumpia (spring rolls). And the taste is so good. I like eating my lumpiang toge with rice as ulam, not as a snack. It is best eaten crisp and crunchy with sawsawang suka (vinegar, crushed garlic, salt, pepper, crushed siling labuyo).
Here is my simple recipe of lumpiang toge:
Ingredients:
4 c toge
1/2 c camote (cubes)
2 Tbsp onions (or spring onions or leeks)
1 Tbsp garlic
salt, pepper, seasoning
lumpia wrappers
Procedure:
1. Saute garlic, onion (spring onions or leeks) in oil. add camote and salt. Stir-fry for a few minutes. Add toge and cook (but be carfeful not to over-cook!). Remove from fire. Drain for any liquid.
2. Spoon toge mixture on lumpia wrapper. Roll and fry. Serve with your favorite sawsawan.
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