Tuesday, February 22, 2011

How to Prepare Kaldereta

  • 1 kilo gluten cut into pieces (pre-cooked in soy sauce broth)
  • 1/4 cup oil
  • 5 segments garlic, crushed
  • 6 potatoes, quartered
  • 1 large onion
  • Slice of hard-cooked eggs
  • 6 tomatoes, sliced
  • Paprika, salt to taste
  • 1 cup cooked peas (guisantes)
  • Sliced pimientos
  • Bread crumb mixture

  • Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings.
  • When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture.
  • Add potatoes and continue cooking.
  • When potatoes are tender, add bread crumb mixture, pimientos and peas.
  • Serve hot and garnish top with slices of hard cooked eggs.

Bread crumb mixture
  • 1/2 cup fine toasted bread crumbs
  • 2 tablespoons lemon juice
  • 1 cup gluten stock
  • Sugar and a little bit salt to taste
  • Mix well.

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