Estofado
Estofado
Ingredients
tomatoes: 1 29
onions: 7
garlic: 1/2 31
beans, kidney: 2 29
beef: 1 29
gherkin: 1
flour, wheat: 1 27
salt, table:
texturized vegetable protein (tvp): 1 29
vinegar: 1/2 29
oil, cooking/salad: 2 27
tomatoes: 1 29
onions: 7
garlic: 1/2 31
beans, kidney: 2 29
beef: 1 29
gherkin: 1
flour, wheat: 1 27
salt, table:
texturized vegetable protein (tvp): 1 29
vinegar: 1/2 29
oil, cooking/salad: 2 27
Dish Type: Main Dish
Country: Philippines
Cooking Time (minutes): long (over 2 hours)
Steps
1. Mix flour and TVP. Season with salt and pepper to taste.
2. Fry in cooking oil until brown. Set aside.
3. Using the remaining oil, fry garlic until brown. Add onions and tomatoes.
1. Mix flour and TVP. Season with salt and pepper to taste.
2. Fry in cooking oil until brown. Set aside.
3. Using the remaining oil, fry garlic until brown. Add onions and tomatoes.
Comments
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
Source
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna