Kalderetang Gulay

4 large potatoescleaned with skin on and cut into 4 pcs

3 carrotspeeled and roughly chopped

1 cup dried shitake mushroomsrehydrated in warm water

2 bell peppersroughly chopped

1 cup green peas

3 tbsp tomato paste

1 bay leaf

3 cups chicken stock

2 tbsp brown sugar

2 tbsp liver spread

1 tbsp soy sauce

¼ cup cheesegrated

3 garlicpeeled and minced

1 small red onionpeeled and roughly chopped

2 red chillies

2 tbsp cooking oil

salt and pepperto taste

oilfor deep frying

Sauté aromatics

Saute garlic, onions, bay leaf, and chilies until aromatic. Add the tomato paste and roast for about five minutes.

Add main ingredients

Add the liver spread mushrooms and potatoes and stir fry for another two minutes before adding the stock, brown sugar, soy sauce. Let simmer for 7-8 minutes or until potatoes are tender and then add the carrots, bell peppers, green peas, and grated cheese.

Let simmer

Let simmer for another 5-6 minutes or until the carrots are also tender and the cheese has melted and blended in with the sauce.

Nutrition Facts

0 servings

Serving size

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