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Monday, October 25, 2010

Gluten Picadillo

2 tablespoons shortening
2 segments garlic, crushed
2/3 cup finely chopped tomatoes
1/2 small onion, sliced
2 1/2 cups water
3 cups ground gluten
3 small potatoes, cut in long strips
1/2 cup atsuwete water
1 1/2 teaspoon salt
1 teaspoon vetsin

Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon. Add atsuwete water and let boil till the atsuwete odor is gone. Add the gluten, potatoes and water, cover and let boil. Season with salt and vetsin. Makes 6 to 8 servings.

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