togue tokwa stew

made this based on this recipe http://www.overseaspinoycooking.net/2008/07/lumpiang-gulay-lumpiang-togue.html

3 cups togue or mung bean sprouts
1 cup green beans, thinly sliced
1 medium size carrot, cut into strips
2 cups cabbage or white bok choy, shredded
1 cup sayote cut into strips
1 cup small shrimp, salted and chopped
1 cup boiled pork liver, cut into strips (optional)
2 cups pork, salted cut into strips
1 cake tokwa or , diced
several cloves of garlic, chopped
1 medium onion, chopped
1/4 c. patis
salt and pepper
vegetable oil

Sauté garlic and onion.
Add pork, liver and shrimp, stir for 3-5 minutes or until shrimps are cooked.
Add in patis and cook for another 2-3 minutes.
Add all vegetables and cook until beans are cooked the way you want.

Serve with vinegar garlic mixture dip or not.

my salt cod stew

this recipe: http://www.steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html with my mods

olive oil
1 large russet potato
2 red/yellow bell pepper
2 bay leaves
1 large onion
1 packet stalk celery
cloves garlic
2 tomatoes, diced
1 can tomato paste
red pepper flakes
1 cup water
1 tablespoon chopped fresh parsley or cilantro
capers, peas, carrots, optional
2 pounds salt cod (bacalao), soaked overnight

Soak bacalao in cool water and refrigerate for about 1 hour. Drain, rinse with fresh water. Cut into 1″ pieces.
Heat a large saute pan over high heat with the olive oil.
Add potatoes and cook until lightly browned on all sides.
Add bell peppers, onion, celery and garlic and saute.
Add tomatoes, tomato paste, water, red pepper flakes.
Bring to a simmer and add in the bacalao.
Cover and simmer for 15 minutes or until the potatoes are cooked through.
Stir in the parsley/cilantro.