HOW TO MAKE GLUTEN (Philippines Style)

Quite a number of the recipes in this book call for the use of gluten. Gluten is a substance occurring naturally in wheat. When extracted and cooked with appropriate protein-rich food, it has the consistency of some types of meat and can thus form an excellent substitute for flesh in the diet, especially when complemented with other foods.

To make your own gluten, mix 8 cups of gluten flour (white bread flour is the most common source in the Philippines) with 2 1/2 to 3 cups of water to make a stiff dough. Form into a ball and knead well. Let stand underwater for at least 1/2 hour, or overnight if possible. Wash out the starch by kneading with the hand in the water, being careful to keep the dough together. Pour off the starchy water frequently and continue washing until the water is almost clear. The starch itself can be used in cooking or other household tasks.


The lump of gluten should next be sliced into chop-let size pieces, 1/2 inch thick and 4 or 5 inches square. Cook for one hour in salted water. Seasonings may be added to the water, such as onions, soy sauce, and a yeast extract as Vegex or Marmite. Refrigerate or freeze gluten until needed.

How To Measure

Liquids. Use Liquids measurig cup(with the 1-cup mark below the rim) to prevent spilling. Pour into 1 cupon level surface, have measuring line at eye level, to be sure of exact measuring.

Shredded or grated cheese. Pack lightly into cup until level with top.

Flour. Fill cup to overflowig, level off with straight-edged knife.

Sifted flour. some recipes call for flour to be sifted before measuring. Sift onto paper, then spoon into cup. Level off with knife.

Granulated (refined) sugar. Sift it first if lumpy. Spoon into measurig cup, level off with knife.Do not pack or tap the sugar down.

Brown sugar. Pack into cup just enough for sugar to hold its shape when turned out of cup. Level off with knife before emptying cup.

Margarie. Often sold in 1/2 lb. equals 1 cup, 1/4 lb. equals 1/2 cup,etc.

Salt, backing powder, soda, etc. Stir, then fill measuring spoo. Level off with straight-edged knife.

Gluten Corn Casserole

Assemble these supplies:

• 1 cup diced gluten
• 1/4 cup grated cheese
• 1/4 cup chopped onions
• 1 1/2 cups cooked corn (may use canned whole kernel corn)
• 2 cups medium white sauce
• 1/4 cup chopped green pepper
• 1 cup sliced mushrooms, (optional)
• 2 egg yolks, beaten
• 1/4 teaspoon paprika
• 1 teaspoon salt

Steps in preparation:

1. Saute onions and pepper in 1 tablespoon oil till tender. 
2. Add the gluten, then the corn and mushrooms. 
3. Cook for 5 minutes. move from fire. 
4. Blend together the sauce, egg yolks, and salt. 
5. Add the cooked gluten mixture. 
6. Pour into greased baking dish. 
7. Sprinkle with grated cheese and paprika. 
8. Bake at 350° F. for 1/2 hour.

Gluten Casserole

Assemble these supplies:



3 tablespoons butter (or magarine) Garlic
1 chopped onion 1 can condensed tomato soup
3 cups ground gluten
Vetsin
Sage
3 cups coarsely shredded cabbage

Steps in preparation:

Saute the garlic and onion in the butter, add gluten, vetsin and sage. Spread the cabbage in a baking dish, cover with gluten mixture and top with 3 more cups coarsely shredded cabbage. Pour tomato soup over the top. Bake in moderate oven for 30 minutes.

Banana Blossom Kilawin

Ingredients:

2 banana blossoms
1 cup fried tokwa cubes
1 tablespoon crushed garlic
Kalamansi juice, salt 1 teaspoon vetsin
1 onion, sliced
4 tablespoons oil
2 cups water

Steps in Preparation:

Remove tough covering of the blossom. Slice thin, crosswise. Squeeze it with salt and then rinse. Mix tokwa, sliced onion and kalamansi juice. Saute garlic and add the tokwa. Add water, salt, vetsin, pepper and continue cooking. Then add the blossom. Turn over con-stantly till tender. Serve hot.

Baked Tofu

Ingredients:

1 cup minced onions
1/2 cup shredded carrots
2 cups mashed tofu
1 tablespoon mayonnaise
3 eggs, beaten

Steps in Preparation:

Saute onions and carrots tofu. Combine with other ingredients in a baking dish, bake.

Macaroni napolitaine (Neapolitan Macaroni)

Ingredients:


2 cups cooked gluten
1/2 cup tomato puree
1 onion, minced
1/2 cup grated cheese
1 package macaroni, cooked
1/2 cup white sauce
1/2 cup oil Salt to taste
1 teaspoon vetsin

Steps in Preparation:

Mince the gluten very fine, mix and saute in oil the onions, sauce and tomato puree. Add salt and vetsin. Sprinkle the bottom of the pan with grated cheese. Add a layer of the gluten, then a layer of macaroni, then more cheese. Pour -sauce over the cheese. Allow to simmer in the oven for some minutes and serve.

Mock Chicken Balls (Boulettes de poulet Mock )

Ingredients:

1 cup toasted oatmeal
2 cups ground, fried gluten
1 cup chopped hard-cooked eggs
1/2 cup onions, minced
2 tablespoons ground garlic
1 cup celery, minced
1 cup mashed tofu
2 tablespoons soy sauce
1 tablespoon vetsin
2 teaspoons savory or poultry seasoning
1 tablespoon oil
1/2 cup peeled tomatoes, chopped
2 beaten eggs
1/2 cup crumbs or flour

Steps in Preparation:

Mix all ingredients very well. Form into small balls. Roll in eggs and then in crumbs or flour mixed with 1 teaspoon baking powder. Fry in hot oil or bake. Serve with desired sauce. Variation: Make the balls small. After frying drop in stock.

Pain de viande bovine Mock (Mock Beef Loaf)

Ingredients:


2 cups ground gluten
1 cup ground mushrooms
1 onion, minced
1 can (8-oz) tomato sauce
1 small can peas
1 small box raisins
1/2 cup chopped sweet pickles
2 tablespoons green pepper
1 can crushed pineapple
1 cup crumbs
1 teaspoon crushed sage
Salt and vetsin
2 hard-cooked eggs

Steps in Preparation:

Combine all ingredients except pineapple and eggs. Grease well a loaf pan. Line bottom with slices of hard-boiled eggs and then with crushed pineapples. Pack well gluten on top of it. Bake in a moderate oven 350° F.) until cooked. Serve with catchup.

Gluten Roast Especial

Ingredients:

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

Steps in Preparation:

Mix very well. Mold into patties and fry in deep oil, or place in roast pans and bake. Serve with catsup. In mock Beef Loaf, easily obtained ingredients provide a complete vegetarian meal.

Gluten de-chaussée Lumpia (Ground Gluten Lumpia)

Ingredients:

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

Steps in Preparation:

Heat oil in frying pan and saute the garlic, onion and tomato. Add potatoes and ground gluten and cook till done. Add raisins and sea-son .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.

Lumpia Supreme

Ingredients:

1 cup ground gluten
1 tablespoon finely chopped green onions
1/2 cup ground mushroom
1 teaspoon vetsin Salt to taste
I can tomato soap 3 lumpia wrappers
6 small onions I tablespoon green pepper, cut in cubes Bread crumbs

Steps in Preparation:

Mix gluten, green onions, mush-room, 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, saute 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.

Corn Gluten Balls

Ingredients:

1 1/4 kilos ground gluten
2 raw eggs
4 tablespoons chopped pepper
4 tablespoons chopped onions
2 cans tomato sauce
1 1/2 cups water
1 1/4 teaspoons chili powder
2 cans whole kernel corn Cracker crumbs—as needed Salt
1 1/2 teaspoons vetsin

Steps in Preparation:

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.

Sweet Potato Gluten Balls

Ingredients:

1 kilo yellow sweet potatoes, boiled, mashed
1 egg beaten
1 cup gluten loaf (left-over)
1/2 cup pineapple juice
1/4 teaspoon salt 1 teaspoon vetsin

Steps in Preparation:

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 350° F. 15 minutes. Baste balls with syrup made by boiling pineapple juice with 1/2 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.

Gluten Tokwa Bola-Bola

Ingredients:

1 cup ground gluten
1 cup mashed tokwa
1 small onion
2 tablespoons oi
l 2 eggs, well beaten
2 cups water
1 bunch each of kinchay and
green onion
3 tablespoons cornstarch
1 tablespoon salt
1 teaspoon vetsin

Steps in Preparation:

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.

Gluten Whirl

Ingredients:

1 pound ground gluten
2 boiled eggs
1/2 cup bread crumbs
1 teaspoon salt
1/8 teaspoon celery salt
1 teaspoon vetsin
2 eggs, slightly beaten Cheese slices
1/4 cup chopped parsley
1/2 cup tomato sauce
3/4 cup water Soy sauce

Steps in Preparation:

Preheat oven to 375°F. Lightly mix gluten, boiled eggs, bread crumbs, salt, celery salt, vetsin and lightly beaten eggs. On wax paper, mold gluten mixture into rectangle. Lay cheese slices on gluten, sprinkle with parsley. Roll tightly as for jelly roll, lifting paper with one hand and guiding gluten mixture with the other. Press ends to seal. Carefully transfer loaf to shallow baking dish (10" by 6" by 1 1/2"), seam side down. Combine tomato sauce, water, soy sauce, am vetsin. Pour over gluten. Bake 31 minutes, basting frequently.

Skillet Dinner

Ingredients:

2 tablespoons oil
1 clove garlic
1 cup finely diced onion
3 cups ground gluten
1/2 cup finely diced carrot
1/2 cup water
1 cup cooked rice
1 cup finely diced fried potatoes
2 teaspoons soy sauce Salt Vetsin Sage

Steps in Preparation:

Brown the garlic, onion and gluten in oil. Add carrots and water and simmer until tender. Add cooked rice and fried potatoes, sea-son with soy sauce, salt, vetsin, and sage. Garnish it with parsley and serve it hot.

Gluten-Tokwa Relleno

Gluten-Tokwa Relleno is an example of how these two protein-rich ingredients can be combined to form a complete protein dish.

Ingredients:


6 slices of gluten 6" by 4"
1 cup mashed toksva
1/4 cup raisins
1 small onion, minced
1/4 cup chopped, stuffed olives
2 hard boiled eggs, chopped
2 ripe tomatoes, sliced
2 tablespoons chopped pickles
1 can peas
2 tablespoons catsup
2 tablespoons butter
2 tablespoons vetsin
1 teaspoon pepper

Steps in Preparation:

Saute onions, add tomatoes, catsup; simmer for 5 minutes in slow fire. Add tokwa, raisins, olives, pickles, eggs, vetsin and pepper. Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire. Put a tablespoonful or two of the mixture in each gluten slice and roll. Dip in eggs and crumbs. Fry. Slice 1/2 inch wide. Serve with desired sauce.

Gluten Patties With Cheese

Ingredients:

1 1/2 pounds ground gluten
1 cup evaporated milk
3 tablespoons minced onion
6 tablespoons quick-cooking rolled oats
2 tablespoons minced parsley
2 teaspoons salt
2 tablespoons butter
3 thin slices cheese
1 teaspoon vetsin

Steps in Preparation:

Mix together everything but the cheese and shape into 6 patties. Place in buttered baking pan and dot with butter. Bake in moderate oven (350° F.) for 45 minutes, basting twice with drippings in pan. Cut cheese slices into halves, place a strip on each patty and bake 10 minutes longer. Serves 6 people. Another method of preparing it is to spread gluten mixture on pie plate. Cover with 6 thin onion slices. Top with cheese and cut the whole into wedge-shaped pieces. Bake in oven as above and serve when the cheese is melted.

Gluten Neapolitan

Ingredients:

2 - 3 pounds chopped cooked gluten
Italian dressing
Vetsin to taste

Steps in Preparation:

Place gluten in a baking dish, pour dressing over it and marinate for one hour. Bake in a moderate oven, 350° F. for about an hour until tender. Baste frequently with the dressing. Serve hot.

Gluten Mechado

Guests' Delight :

Gluten Mechado                           Cassava Pudding                          
Ampalaya with Coconut Milk        Sauted Mortgo
Sprout Steamed Rice                    Pako Salad
Mango Pie Chilled                        Fruit Juice
Kaldereta Steamed Rice              Cole Slaw



Ingredients:


2 1/2 cups sliced gluten
1 cup quartered potato
1 cup sliced onions
2 1/2 cups chopped tomatoes
1 teaspoon salt
2 teaspoons pimiento
1/4 cup soy sauce
1 cup water
1 teaspoon vetsin
2 teaspoons salt
1 teaspoon vetsin
1 teaspoon chopped ginger (optional)

Steps in Preparation:

Braise gluten and potato in cooking oil. Place in a saucepan and add the rest of the ingredients. Cover and cook over low heat until one-half of the liquid has evaporated. Makes 5 to 6 servings.