Relyenong Labong

• 2 c tahong (mussels)
• 1 c shredded labong (bamboo shoots)
• 8 pc of tofu
• ½ c of diced camote
• 1 tbsp  sliced cilantro
• 1 medium-size onion
• 5 cloves of garlic
• 2 tsp  breadcrumbs
• 5 eggs
• Ginisa Mix, to taste
• Salt, to taste
• Ground peppercorn, to taste
• Cooking oil

Sauce:

• 1 c tahong stock
• 1 tbsp  sugar
• 1 tbsp  soy sauce
• 3 tbsp  vinegar
• 1 clove of garlic
• 1 tsp  cornstarch
• ½ tsp  ground peppercorn

Procedures:

1. Heat cooking oil in a frying pan, fry tofu and remove the fleshy part.
2. Steam mussels, remove from shells and slice into tiny pieces.
3. Sautee garlic, onions, camote, labong and mussels. Season with salt, Ginisa Mix and ground peppercorn according to taste.
4. Beat eggs and mix with breadcrumbs.
5. Stuff tofu with all the sautéed ingredients
6. Immerse each stuffed tofu in beaten egg before rolling it twice on a spread of breadcrumbs
7. Fry each tofu in heated cooking oil until it turns golden brown.
8. For the sauce:
9. Mix mussel stock, sugar, soy sauce, vinegar, garlic, ground peppercorn and cornstarch.
10. Bring to a boil until mixture achieves a thick consistency.