1/3 kilo gluten
1 carrot cut in pieces
2 red
sweet pepper, quartered
1/2 cup kalamansi juice
4 ripe
bananas (saba)
3 cloves garlic, crushed
1 bay
leaf
2 onions, quartered
salt to taste
How to cook estofado:
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.