How to Prepare Kaldereta

Ingredients

• 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

Procedure

• 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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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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