Well, the wait is finally over: I got my shopping done and did some painting today. The wifey already started putting up the curtains and I'm already feeling that oh so Christmassy feeling. All I need is a little house Parang and I'm good to go. 🙂 Anyhow, to start things rolling I'm starting you all off with soya pastelle.
Another Pastelle Recipe: Soya Pastelle
This pastelle recipe is for all my veggie friends and followers... or for those of you who just want to keep it "ital" for this coming Christmas. With that being said, soya pastelles are not alien to me, since my youngest sister doesn't eat meat, save for seafood and eggs. So, I have been enjoying a soya pastelle or two during the Christmas season for a few years now.
It's a bit different, tastes good, but a meatitarian ( another invented word LOL !) , like myself, will always know that it's not meat that we're eating. So today I will be short because as you will see by the sheer length of the post, I really went wild with the pictures, just to get the recipe as accurate as possible. Here's soya pastelle.
Soya Pastelle Recipe
For the dough
6 cups Promasa cornmeal
7 cups water
To season the soya
3 cups dried minced soya
5 bundles chive
2 heads garlic
5 bundles chadon beni
2 hot peppers* (optional)
15 pimento peppers
2 tablespoon grated ginger
5 sprigs fine leaf thyme
5 leaves big leaf thyme
2 medium onions
1 dash oregano
To cook the soya
6 cloves garlic, grated
½ cup oil
¾ cup roucou
2 tablespoon salt
½ cup ketchup
Yield: 38 - 40 pastelles
* two hot peppers will make this pastelle very spicy. If you want you can use only one pepper or don't use any at all.
Grind the herbs, pepper, and onion to a paste.
Boil the soya chunks for 15 minutes. Then strain and squeeze out the excess water by pressing with the back of a spoon. You can also use a tofu press.
Add the ground seasoning to the soya chunks and mix thoroughly.
In a deep pot, heat oil over a medium flame and add garlic. Cook for 1 minute.
Add the seasoned soya, roucou, salt and ketchup.
Cook for 15 minutes until some of the excess water dries.
Turn the soya constantly while cooking until you get a semi dry consistency.
Mix the dough and make balls about 2 inches in diameter.
Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.
Carefully place the leaf over a low fire on the stove.
As you notice the colour of the leaf change move the leaf along the fire.
Be careful not to burn. The leaves will become pliable. Wipe clean.
How to assemble 1st method (banana leaf)
Dip the ball in a little oil...
...then place it on a piece of banana leaf about 10 inches wide on the pastelle press.
Place a bit of oil on another banana leaf and place
on the other side of the pastelle press.
Alternatively you can use your hands to flatten the dough.
Press the dough and remove the top banana leaf.
Put desired amount of soya (about 2-3 tbsp) and fold in half...
Fold again. Then fold in the two opposite ends.
Turn the it over. And tie with a string.
Note: The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string.
How to assemble 2nd method
Cut a piece of foil about 12 inches wide and place a small piece of banana leaf.
Press the dough as usual either by hand or with a pastelle press. Place desired amount of soya (2 -3 tablespoons). Then fold the two opposite ends tightly
Fold in half. Fold again. Then fold the two opposite ends tightly.
The finished pastelles. Place in freezer or boil if it is meant to be served.
Note: What we usually do at home is to place the pastelles in the freezer uncooked and when we're ready for pastelle then we boil them. Some people boil the pastelles then freeze them. Whichever way you choose is up to you.
Boil for 15 - 20 minutes and drain. Serve hot.
Whew! That was one long post. See you soon with more Trini Christmas recipes. Ah gone!
- FOR THE DOUGH:
- 6 cups Promasa cornmeal
- 7 cups water
- TO SEASON THE SOYA:
- 3 cups dried minced soya
- 5 bundles chive
- 2 heads garlic
- 5 bundles chadon beni
- 2 hot peppers* optional
- 15 pimento peppers
- 2 tablespoon grated ginger
- 5 sprigs fine leaf thyme
- 5 leaves big leaf thyme
- 2 medium onions
- 1 dash oregano
- TO COOK THE SOYA:
- 6 cloves garlic grated
- ½ cup oil
- ¾ cup roucou
- 2 tablespoon salt
- ½ cup ketchup
- Grind the seasoning dry and set aside. Boil the soya for about 15 minutes, strain and squeeze out the excess water. Add the ground seasoning and mix thoroughly.
- Heat oil over a medium flame. Add garlic and cook for 1 minute. Then add the seasoned soya, roucou, salt and ketchup. Cook for 15 minutes until some of the excess water dries.
- Mix the dough and make balls about 2 inches in diameter. Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.
- Singe the banana leaves over a low flame and wipe clean. (Refer to the site on the method to press the dough and make the pastelles) Tie the pastelles with a string. The string should be about 40 inches long. Boil for 15 - 20 minutes and drain. Serve hot.