|1. Sauté garlic and onions. Add the remaining ingredients except kinchay. Season with salt, pepper, and soy sauce. Simmer for 3 minutes.|
|2. Stir in kinchay and simmer for another 2 minutes, or until cooked.|
To make shrimp stock: Do not throw away shrimp heads and peel. Add 1 1/2 cups of water to the heads and peel then pound to make a loose paste then strain.
This Tofu and Togue Guisado recipe is high in calcium which is needed for strong bones and teeth. It is also high in protein that is important for growth and development.