Estofado

1/3 kilo gluten 2 red sweet pepper, quartered
4 ripe bananas (saba) 1 bay leaf
1 carrot cut in pieces 1/2 cup kalamansi juice
3 cloves garlic, crushed Salt
2 onions, quartered

Fry the gluten until golden brown. Cut bananas into 1/2 by 2 inch pieces.
Fry until brown and set aside.
To the gluten, add onions, bay leaf and salt.
When the oil sizzles, add kalamansi juice and enough water to cover.
Let boil 5 minutes and then reduce heat.
Add carrots and quartered peppers.
Continue cooking until vegetables are done and the sauce is of desired consistency.
Serve hot.
Yield: 4 servings.