Mang Tomas Asian Eggplant Garlic Teriyaki

Ingredients:
2 pieces Eggplant
1 tbsp. Mang Tomas Teriyaki Sauce
1 tbsp. Ginger, minced
1 tbsp. Onions, minced
1 tbsp. Sesame oil
1/4 cup water
1 tbsp. Mang Tomas Oyster Sauce
1 tbsp. rice wine
slicedleeks, julienned cut
1/4 cup flour
eggwhites
Procedure:

1. Slice eggplant and sprinkle with salt and pepper.
2. Dredge in flour, dip in egg whites and dredge in flour again. Deep fry.
3. Saut? onions and ginger in sesame oil
4. Add Mang Tomas Teriyaki Sauce.
5. Top over eggplant.
6. Top with sliced leeks

Gf Special Lumpiang Togue

Ingredients:
2 tbsp. garlic,minced
2 tbsp. ginger, grated
1/4 cup Golden Fiesta Cooking Oil
1 tsp. sesame oil
3 pieces driedshiitake mushrooms, rehydrated in warm water and finely
chopped
100 grams ground pork
4 cups bean sprouts (togue), cleanbottom (approx. 200 grams)
6 tbsps. Mang Tomas Oyster Sauce
2 tsp. Datu Puti Patis
2 tsp. Datu Puti Soy Sauce
1/2 tsp. garlic powder
1/8 tsp. five-spice powder
salt and pepper
2 tbsp. kinchay, finely chopped
lumpia wrapper
Jufran Sweet Chili Sauce
Procedure:

1. Saut? garlic and ginger in Golden Fiesta Cooking Oil and sesame oil.
2. Add mushrooms and pork. When cooked, add bean sprouts.
3. Add Mang Tomas Oyster Sauce, Datu Puti Patis, Datu Puti Soy Sauce, garlic powder, five-spice powder, and salt and pepper. Let it simmer. Add kinchay and let it simmer for 2 minutes more.
4. Cool mixture. Put in lumpia wrapper. Deep fry.
5. Serve with Jufran Sweet Chili Sauce.

SKILLBOOSTER TIP: To know if your cooking oil is ready for deepfrying, drop a small piece of lumpia wrapper in the oil. If the wrapper drops till the middle of theoil, it?s ready for deep frying.