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Monday, October 25, 2010

Sotanghon With Gluten Balls

1 cup chopped or ground gluten
2 tablespoons chopped onion
2 eggs
1 tablespoon flour
1 teaspoon salt
1 tablespoon oil
Pepper to taste
2 segments garlic, minced
2 tablespoons sliced onion
2 cups gluten broth
1/2 cup soaked sotanghon
Salt to taste
1/4 cup onion, cut fine
1 teaspoon vetsin

Combine gluten, onion, eggs, flour, salt and oil. Form into balls about 1/2 inch in diameter. Saute garlic and onion; add broth and bring to a boil. Drop in gluten balls, one by one. Cook until it is almost done, then add the sotanghon and cook for 5 minutes longer. Season with salt and vetsin, then pour into a soup bowl. Sprinkle with sliced green onions. Serve as first course.

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