Soy sauce

Ingredients for 2 servings:

• 100 g soy shreds
• 3 tbsp ketap manis
• 3 g mushrooms, dried
• 3 tbsp fried onions
• 1 tbsp sea salt
• 1 tsp pepper (Timut pepper), ground
• 1 pinch of chili flakes
• Water, hot
• 2 tbsp vegetable oil
• 2 garlic cloves
• 100 g long grain rice
• 1 tsp sea salt
• Water
• 1 tbsp vegetable oil
• 1 potato(s)
• 1 carrot(s)
• 40 g peas, frozen
• 20 ml vegetable oil
• 1 onion(s)
• 4 garlic cloves
• 1 pinch(s) cumin
• 1 tbsp yellow curry paste
• 3 stalks of coriander
• 50 ml beer (Guiness)
• 50 ml beer (Chicha de Jora)
• 50 ml paste (culantro paste)
• Water

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 30 minutes

vegan

Place the marinade ingredients in a bowl. Add the soy shreds and cover with hot water until the shreds are covered. Let stand for about 6 hours. Then drain and set aside for cooking. For Arroz blanco Graneado, heat the oil in a saucepan over medium heat. Finely chop the garlic and add it to the oil. Sauté for 1 minute until soft but not browned. Add twice the amount of water as rice and bring to a boil. Add the rice and salt and stir. Reduce heat to low. Cover the pan and cook for 10-15 minutes. Remove from the heat and add another 1 tablespoon of vegetable oil. Stir everything and let stand for another 2 minutes with the lid on. For Aguadito, place the potatoes in a pan of cold water. Bring to a boil and cook. Drain, peel, and cut into 1 cm pieces. Set aside. Place the peas in a pan of cold water and bring to a boil. Cook for 3 minutes, then drain and set aside. Peel the carrot and cut into 5 mm pieces. Place the carrot in a pot of cold water. Bring to a boil and cook for 5-7 minutes. Drain and set aside. Add plenty of vegetable oil to a pan and heat over high heat. Add the soy strips to the pan with salt and timut pepper and brown on all sides. Remove the strips from the pan and set aside. Peel and finely chop the onion and garlic. Heat the oil in a pan. Add the onion and garlic and sauté over low heat for 3 minutes until the onions are translucent. Stir in the cumin, season with salt and pepper, and cook for a further 2 minutes while stirring. Then stir in the yellow chili paste and fry for a further minute until thickened. Add the soy strips. Wash, pluck, and chop the coriander, and add it as well. Add the beer and chicha de jora and bring to a boil. Stir in the culantro paste. Fry for 3 minutes. Now stir in the rice, peas, carrots, and potatoes. Cook for another 2 minutes until all the flavors have developed. Season to taste and serve.