Gluten with Pineapple

 Ingredients

• 1 kilo gluten, cut into cubes

• 1 can (No. 2 1/2) pineapple chunks, drained

• 2 small onions, sliced

• 2 cups red and green pepper, cut into square and stripes

• 2 cups celery, sliced

• 2 eggs, beaten

• 1/4 cup kalamansi (lemon) juice

• 1 tablespoon cornstarch

• Salt to taste

Procedure

• Saute 1 tablespoon cornstarch, onion and gluten in oil until gluten is golden brown.

• Mix cornstarch in some of the pineapple juice, kalamansi juice and a little water.

• Add to gluten and mix well. Remove from fire.

• Season with salt. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes.

• Add gluten, mix well and add beaten eggs.

• Cook 5 minutes longer. Garnish with pepper stripes and onion rings.

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Baked Cutlet

 Ingredients

• 1 small can gluten cutlet (6 to 8 cutlets)
• 1 small can tomato juice
• 1 onion
• 1/4 cup flour
• 3 tablespoons oil
• 3 eggs
• 2 cups water
• Salt

Procedure

• Drain cutlet, keeping the soup for the gravy.

• Arrange cutlets in baking dish. Fry eggs and cut into pieces.

• Saute garlic, onions, add the flour.

• Mix them well, then add the fried eggs and continue mixing, season with salt.

• Remove from fire and mix the soup of the cutlet.

• To the mixture add water, stirring well. Bring to boil and stir until it is thick.

• Add tomato juice (and MSG optional). Remove from heat and pour mixture on to the cutlet.

• Bake for about 30 minutes in moderate oven.

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Arroz a la Valenciana

Ingredients

• 1 cup cooked malagkit (glutinous or sticky rice)
• 2 cups cooked rice
• 1 cup mushroom, sliced
• 1 cup garbanzos
• 1 cup gisantes (sweet pea)
• 2 cups fried sliced gluten
• 1 box spaghetti, cut in pieces and boiled
• 1 can pimientos, sliced
• 1 cup tomato sauce plus 1/2 can stock or water
• 2 tablespoons onions, minced
• 1 teaspoon sage, optional
• 6 hard-boiled eggs, sliced or quartered
• Salt

Procedure

• Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom gluten, garbanzos and peas.

• Season with salt, MSG (optional) and sage.

• Mix well and cook 5 minutes, then add rice and spaghetti.

• Mix very well. Garnish with eggs, pimientos and green onions.

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