Recent Posts
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.
Corned Beef Nilaga
Corned Beef Nilaga
Here is another Filipino recipe that you wouldn’t find on a menu at a restaurant. Corned beef nilaga is the Pinoy take on the classic New England boiled dinner: corned beef, cabbage, and potatoes. Instead of boiling a corned beef brisket for hours on end, canned chunky corned beef is used. This hearty soup is ready in 15 minutes; tasting like it took all day to cook.
Ingredients
- 4 cups beef stock
- 1 small onion quartered
- 1 large potato peeled and cubed
- 1/2 tsp black peppercorns crushed
- 12 green beans ends trimmed
- 12 oz canned corned beef chunky
- 1/4 green cabbage
- salt to taste
Instructions
- Bring a pot of beef stock to a boil. Add the onions, potatoes, and peppercorns. Simmer for 10 minutes.
- Add in the green beans. Simmer for 2 minutes.
- Add in the cabbage and corned beef. Cook for 3 minutes.
- Season with salt.
Egyptian Liver Sandwich
Egyptian Liver Sandwich
Yeah, I know. Liver isn’t very popular unless you’re over the age of 65. But I think people need to keep an open mind. This Egyptian liver sandwich called kebda eskandarany is a popular street food that is a lot less “livery” in flavor than you’d expect. The liver gets marinated with a lot of garlic, mint, lemon juice, and seasonings, then sautéed with onions and peppers. The liver is stuffed into a baguette with lettuce, tomato, and tahini sauce. You can substitute chicken livers for beef, if beef liver isn’t your thing.
Ingredients
- 1 lb beef liver cut into small cubes
- 6 garlic cloves minced
- 1 tbsp dried mint
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp lemon juice
- 1 large green bell pepper sliced
- 1/2 medium onion sliced
- 1 tbsp vegetable oil
- 1/2 cup water
- baguettes toasted
- lettuce
- tomato sliced
- tahini
Instructions
- Marinate the liver with the garlic, spices, and lemon juice for 15 minutes.
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and peppers for 3 minutes.
- Add in the marinated liver. Cook for 3 minutes.
- Pour in the water. Cover and simmer for 5 minutes over medium heat.
- Uncover and cook until the liquid has evaporated; about 5 minutes.
