Wednesday, February 3, 2010

BEST RECIPES FOR THE FAMILY

GLUTEN AND TOKWA BOLA-BOLA
INGREDIENTS:
1 CUP ground gluten
1 cup mashed tokwa
1 small onion
2 tablespoons oil
2 eggs, well beaten
2 cups water
1 bunch each of kinchay and green onion
3 tablespoon cornstarch
1 tablespoon vetsin
1 tablespoon salt

PROCEDURE:
Add cornstarch, salt and vetsin to the ground gluten and mashed tokwa. Add well-beaten eggs to the mixture. Mix well. Make into small balls. Put oil in a pan . Add onions and water. When the water boils drop in the balls and boil for a few minutes. Then add chopped kinchay and green onion. Salt to taste.


SWEET POTATO GLUTEN BALLS

INGREDIENTS:

1 kilo yellow sweet potatoes, boiled, mashed
1 egg beaten
1 cup gluten loaf (left-over)
½ cup pineapple juice
¼ teaspoon salt
I teaspoon vetsin

PROCEDURE:

To mashed potatoes add salt, pepper, sugar and egg, mix very well. Shape into ball and roll in crumbled gluten loaf. Bake in greased pan at 3500 F. 15 minutes. Baste balls with syrup made by boiling pineapple juice with ½ cup brown sugar for 5 minutes. Make a hole in the loaf and insert hard cooked eggs cut into stars. Serve on a platter garnished with lettuce leaves.


CORN GLUTEN BALLS MEXICALI

INGREDIENTS:
1 ¼ kilos ground gluten
2 raw eggs
4 tablespoons chopped pepper
4 tablespoon chopped onions
2 cans tomato sauce
1 ½ cups water
1 ¼ teaspoons chili powder
2 cans whole kernel corn
Craker crumbs- as needed
Salt
1 ½ teasponns vetsin

PROCEDURE:
Mix the ground gluten, salt vetsin, eggs and cracker crumbs and make into small balls. Fry and set aside. Saute the onions and pepper , add the tomato sauce, water and chili powder. Let boil, season with salt and vetsin. Add the balls and corn. Let simmer. Keep in the oven to keep warm. Makes 8 to 10 servings.


LUMPIA SUPREME

INGREDIENTS:

1 cup ground gluten
1 tablespoon finely chopped green onions
½ cup ground mushroom
1 teaspoon vetsin
Salt to taste
1 can tomato soup
3 lumpia wrappers
6 small onions
1 tablespoon green pepper, cut in cubes
Bread crumbs

PROCEDURE:

Mix gluten, green onions, mushroom, vetsin, pepper, salt. Cut lumpia wrappers in halves. Roll gluten mixture in wrapper into a roll one centimeter in diameter. Cut 2 inches long. Dip both ends in egg then in bread crumbs and fry. Peel the onions. In 1 tablespoon oil, sauté green peppers. Add tomato soup and a little salt to taste. Arrange lumpias in a casserole alternately with the onions. Pour tomato sauce over them. Bake 10 minutes and serve hot.


GROUND GLUTEN LUMPIA

INGREDIENTS:

½ cup ground gluten
1 onion, sliced
1 medium-sized tomato
1 small box raisins
½ teaspoon vetsin
2 potatoes, finely cubed
2 cloves garlic, crushed
20 lumpia wrappers
½ cup oil
Salt

PROCEDURE:

Heat oil in frying pan and sauté the garlic, onion and tomato. Add potatoes and ground gluten and cook till done. Add raisins and season to taste. Transfer to shallow plate and cool. Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil. Serve with sauce.


GLUTEN ROAST ESPECIAL

INGREDIENTS:

2 cups ground gluten
½ cup ground sentai mushrooms (buttons)
½ cup oatmeal
½ cup mushroom soup
1 teaspoon vetsin, salt
½ teaspoon dry turmeric
1 tablespoon onions, minced
1 tablespoon mayonnaise
1 tablespoon sweet pickels, minced
1-2 eggs, beaten

PROCEDURE:

Mix very well. Mold into patties and fry in deep oil, or place in roast pans and bake. Serve with catsup.


KARI-KARI

INGREDIENTS:

2 cups gluten in serving sizes
1 block tawho, cut in serving sizes and fried
1 bunch sitaw ( 10 long pieces)
2 eggplants, cut in strips
4 cloves garlic, crushed
½ cup roasted rice
½ cup atsuwete water
3 tablespoon vegetable shortening
1 banana bud
½ cup roasted peanuts
1 onion, cut in pieces
Soybean oil
Salt to taste
1 teaspoon vetsin

PROCEDURE:

Roast peanuts and pound in a mortar. Roast rice and pound. Saute in oil the garlic ,onions, gluten and tokwa. Add broth, rice flour, peanuts, vegetables, and atsuwete water. Continue cooking until vegetable are of proper tenderness.


KALDERETA

INGREDIENTS:

1 kilo gluten cut into pieces ( precooked in soy sauce broth)
¼ 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 teaspoon vetsin
1 cup cooked peas (guisantes)
Sliced pimientos
Bread crumb mixture (see below)

PROCEDURE:

Heat oil and brown garlic. Remove garlic and sauté 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

½ cups gluten, sliced thin
2 tablespoons kalamansi juice
1 cup gluten stock
Vetsin, sugar, to taste
Mix well.