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Green Curry Rice Balls
Green Curry Rice Balls
Green curry rice balls might be the ultimate Thai appetizer. They consist of a combination of jasmine and sticky rice, green curry paste, and coconut milk; breaded with panko and fried. The outside is crispy while the inside has the right amount of chewiness. Make a double batch. You’ll end up eating more than you should.
Equipment
- immersion blender
- instant pot
Ingredients
- 1/4 cup sticky rice uncooked
- 3/4 cup jasmine rice
- 1 cup water
- 3/4 cup coconut milk
- 3 tbsp green curry paste
- 2 tsp fish sauce
- 2 tsp sugar
- 2 tbsp red bell pepper finely diced
- 2 tbsp green bell pepper finely diced
- 4 lime leaves finely chopped
- 1/2 cup Thai basil
- vegetable oil for frying
Breading
- 1 large egg beaten
- 1/3 cup flour
- 1/3 cup water
- 1/2 tsp fish sauce
- 2 cups panko breadcrumbs
Instructions
- Combine 1/2 cup coconut milk and basil.
- Purée until smooth. Set aside.
- Add your rice and water to an Instant Pot. Cook according to directions.
- Add the rest of the coconut milk and curry paste to a small pot over medium heat. Bring to a boil.
- Stir in the fish sauce, sugar, lime leaves, and the puréed basil coconut milk.
- Pour the green curry mixture into the rice. Mix in the bell peppers.
- Roll the rice into ping pong sized balls.
- Prep the breading assembly line. Mix the egg with the flour, water, and fish sauce.
- Dip the rice balls in the egg, then coat in the breadcrumbs.
- You should yield about 15 rice balls.
- Heat up 2” of oil in a pot over medium high heat. Drop in the rice balls, making sure to not overcrowd the pot.
- Fry for 5-6 minutes. Drain grease on a wire rack.
Green Curry Paste
This paste has the same base as the red curry paste, with the substitution of green chilies for red chilies, and the addition of cumin and coriander seeds, and basil. Since this paste uses fresh green chilies, it can get real hot if you add too many. 10 is a good number for a medium spicy. Store anything that’s not used within a week in the freezer.
Equipment
- Blender, food processor, or mortar and pestle
Ingredients
- 10-15 thai green chilies
- 1/4 cup shallots
- 1 head garlic peeled
- 3 tbsp lemongrass
- 1 tbsp galangal
- 2 tsp lime zest
- 2 tsp cilantro stems
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp coarse salt
- 15 thai basil leaves
- 1 tsp shrimp paste
Instructions
- Dry toast the coriander seeds and cumin seeds. Add them to a spice grinder with the white peppercorns. GRIND!
- Add all of the rest of the ingredients to a food processor or blender.
- Blend until smooth. Make sure to scrape down the sides of the blender with a rubber spatula to make sure all of the ingredients are incorporated within each other.
Venezuelan Street Dogs
Venezuelan Street Dogs
If you’re sick of the same old ketchup and mustard hotdog, I have something for you. Venezuelan style hotdogs, also known as asquerositos, are next level. These hotdogs are topped with shredded cabbage, onions, garlic sauce, salsa rosada, ketchup, fried potato stix, and cotija cheese. To make these hotdogs requires either a baguette or a hoagie bun. A regular hotdog bun won’t be able to hold all of the toppings. So change up your next barbecue and impress your guests. You too can and will be king wiener.
Equipment
- immersion blender
- mandolin
Ingredients
- 6 hotdogs boiled or grilled
- 2 large baguettes each cut into 3 pieces; toasted
- green cabbage finely shredded
- white onion finely chopped
- ketchup
- cotija cheese grated
Potato Stix
- 1 potato
- vegetable oil for frying
- salt to taste
Garlic Sauce
- 1 cup mayonnaise
- 5 garlic cloves
- 1/4 cup cilantro
- 1/2 lime juiced
- 1 tsp sugar
- 1/4 tsp salt
Salsa Rosada
- 5 tbsp mayonnaise
- 5 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Using an immersion blender, purée the garlic sauce ingredients until smooth. Keep in the refrigerator until ready for use.
- Mix together the salsa rosada ingredients. Keep in the refrigerator until ready for use.
- Slice your potato on a mandolin with the julienne attachment. Heat up 1/4” of vegetable oil in a small skillet over medium high heat. Add the potatoes to the oil.
- Fry for 3 minutes a side until crispy.
Hotdog Assembly
- Place the hotdogs down the center of a toasted baguette.
- Place shredded cabbage on one side; onions on the other.
- Spoon the garlic sauce on one side; the salsa rosada on the other. Squirt ketchup across the hotdog in a zig zag pattern.
Fried Banana Split with Dulce de Leches
Fried Banana Split with Dulce de Leches
While this isn’t directly Brazilian, the fried bananas and dulce de leche are(they’re also eaten in just about every Latin country in various forms of preparation). The banana split contains vanilla ice cream, whipped cream, toasted coconut, pecans, maraschino cherries, as well as the fried bananas and dulce de leches.
Servings: 2
Ingredients
- 2 bananas split lengthwise
- 1 large egg beaten
- 1/2 cup cassava flour
- vegetable oil for frying
- 1 tsp sugar
- vanilla ice cream
- pecans chopped
- toasted coconut
- whipped cream
- maraschino cherries
Dulce de Leches
- 1 can sweetened condensed milk
Instructions
- Place the sweetened condensed milk in a glass pie pan on a baking sheet filled with warm water. Cover with foil and place in a preheated 425 degree oven for 1 hour.
- Uncover and whisk out any lumps. Keep warm.
- Dredge the bananas in the flour, then egg, then back in the flour.
- Heat up 1/2” deep of vegetable oil in a skillet over medium heat. Add the bananas to the oil.
- Fry for 4 minutes a side. Drain grease on a wire rack and sprinkle with sugar.
Banana Split Assembly
- Scoop 3 scoops of ice cream in the bottom of a bowl. Cut the bananas in half so you have 4 pieces. Arrange them around the bowl.
