Aguadito De Soy

Summary

Ingredients

• 100 g soy shredded meat

For the marinade:

• 3 tablespoon Ketjap Manis
• 3 g mushrooms, dried
• 3 tablespoon fried onions
• 1 tablespoon sea salt
• 1 teaspoon pepper (Timut pepper), ground in a mortar
• 1 pinch (s) chilli flakes
• Water, hot

Also: (Arroz blanco Graneado)

• 2 tablespoon vegetable oil
• 2 cloves garlic)
• 100 g lon rain rice
• 1 teaspoon sea salt
• water
• 1 tablespoon vegetable oil

Also: (Aguadito)

• 1 potato (s)
• 1 carrot (s)
• 40 g peas, frozen
• 20 ml vegetable oil
• 1 onion (s)
• 4 garlic clove (s)
• 1 pinch (s) cumin
• 1 tablespoon curry paste, yellow
• 3 stalks coriander
• 50 ml beer (Guiness)
• 50 ml beer (Chicha de Jora)
• 50 ml paste (culantro paste)
• water

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Instructions

1. Put the ingredients of the marinade in a bowl. Add soy shreds and pour hot water over everything until the shreds are covered. Let it steep for about 6 hours. Then drain and prepare to cook.
2. For Arroz blanco Graneado, heat the oil in a saucepan over medium heat. Finely chop the garlic and add to the oil. Fry for 1 minute until soft but not brown. Pour in twice the amount of water like rice and bring to the boil. Add rice and salt and stir. Reduce the heat to the lowest level. Close the pot with a lid and cook for 10-15 minutes. Remove from heat and add 1 tablespoon vegetable oil. Stir everything and let it steep again for 2 minutes with the lid closed.
3. For aguadito, put the potato in a saucepan with cold water. Bring to a boil and cook. Drain, peel and cut into 1 cm pieces. Put aside.
4. Put the peas in a saucepan with cold water and bring to a boil. Cook for 3 minutes, then drain and set aside.
5. Clean the carrot and cut into 5 mm pieces. Put the carrot in a saucepan with cold water. Bring to a boil and cook 5 - 7. Drain and set aside.
6. Put plenty of vegetable oil in a pan and heat over high heat. Put the soy strips with salt and Timut pepper in the pan and brown on all sides. Remove the schnitzel from the pan and set aside.
7. Peel onion and garlic and chop finely. Heat oil in a pan. Add the onion and garlic and sauté for 3 minutes over low heat until the onions are translucent. Stir in cumin, season with salt and pepper and cook for another 2 minutes, stirring. Then stir in the yellow chili paste and fry for another minute until it has thickened.
8. Add soy strips. Wash the coriander, pluck and chop, add in the same way. Add the beer and Chicha de Jora and bring to the boil.
9. Stir in culantro paste. Fry for 3 minutes. Now stir in the rice, peas, carrots and potatoes. Fry for another 2 minutes until all the flavors have developed.
10. Season to taste and serve.

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