Kari-Kari

Ingredients:
2 cups gluten in serving sizes
1 block tawho, cut in serving sizes and fried
1 bunch sitaw (10 long pieces)
2 eggplants, cut in strips
4 cloves garlic, crushed
1/2 cup atsuwete water
1/2 cup roasted rice
3 tablespoons vegetable shorting
1 banana bud
1/2 cup roasted peanuts
1 onion, cut in pieces
soybean oil
salt to taste
1 teaspoon ajinomoto seasoning

Procedure:
Roast peanuts and pound in a mortar. Roast rice and pound. Saute in oil the garlic, onions, gluten and tokwa. Add broth, rice flour, peanuts, vegetables, and atsuwete water. Continue cooking until vegetables are of proper tenderness.