Tag: side dish
Java Rice
Java Rice
Here’s another great recipe using up day old white rice. This java rice gets its color from turmeric and ground annatto. Pair this rice with any type of grilled meat or fish.
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/4 cup shallots diced
- 6 garlic cloves minced
- 1 tsp turmeric
- 1 tsp ground annato
- 4 cups day old cooked white rice
- 2 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up cooking oil and butter in a large sauté pan over medium high heat. Sauté the bell peppers, shallots, and garlic for 5 minutes.
- Add the turmeric and ground annatto. Cook for a minute.
- Stir in the rice, breaking up all the clumps. Mix thoroughly. Add in the soy sauce. Cook for 3-4 minutes.
- Season with salt and pepper.
Chuyaco (Colombian Orange Salad)
Chuyaco (Colombian Orange Salad)
This orange salad is quite refreshing with a bite of heat from the habanero. This only takes 10 minutes to prepare and pairs great with meat and seafood.
Ingredients
- 6 oranges
- 1 cup orange juice
- 2 tbsp panela or brown sugar
- 1/4 cup green onions finely chopped
- 1/2 habanero finely chopped
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- With a sharp knife, peel the oranges of the peel and all of the white membrane. Remove any seeds.
- Slice the oranges into 1/4” thick slices.
- Mix together the orange juice, panela, green onion, habanero, salt and pepper. Make sure that the panela is completely dissolved.
- Pour the dressing over the oranges.
Llapingachos
Llapingachos (Stuffed Potato Patties)
Llapingachos are an Ecuadorian cheese stuffed potato patties fried in butter until crispy. They are typically served as a side to meat; and as an appetizer if made smaller. These can be eaten for any meal of the day. Llapingachos are also great as a main course topped with a fried egg with a side of chorizo and tomato onion salsa.The process of sautéing onions, garlic, achiote, and cumin in lard is called a refrito. It is a base to a lot of soups, stews, sauces, marinades, and much more in Latin cooking. Here is is used to add flavor and color to the llapingachos.
Ingredients
- 6 medium red potatoes peeled and boiled
- 2 tbsp lard
- 1/2 medium onion finely diced
- 3 garlic cloves minced
- 1 tsp ground achiote
- 2 tsp cumin
- 2 tsp salt
- 2 tbsp parsley chopped
- 1 cup swiss cheese shredded
- 2 tbsp butter
Instructions
- Heat up lard in a sauté pan over medium high heat. Sauté the onions, garlic, achiote, and cumin for 5 minutes. Set aside.
- Mash the boiled potatoes in a large bowl.
- Add in the sautéed refrito.
- Mix in the parsley and salt. Cover and let the potatoes sit at room temperature for an hour.
- Roll the potatoes into the size of what they were when whole.
- Take one in your hand and make a well. Fill it with Swiss cheese. Fold over the edges and roll back into a potato shape.
- Form each stuffed potato ball into a patty by pressing down gently with the palm of your hand and shaping it into a 1/2” flat oval.
- Melt butter on a griddle over medium high heat. Carefully add each of the potato patties.
- Cook for 5 minutes a side.
