Tag: side dish
Lemon Fennel Salad
Lemon Fennel Salad
This is a nice simple salad that pairs great with anything spicy, such as cosa-cosa camarao. The lemon dressing gives the fennel a tartness; almost similar to an apple.
Equipment
- mandolin
Ingredients
- 1 fennel bulb
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup parmesan cheese grated
- cracked black pepper
Instructions
- Thinly slice the fennel bulb on a mandolin. Chop the fennel frauns.
- Mix together the lemon juice, olive oil, and salt.
- Toss the fennel with the dressing. Then toss with the parmesan.
Check Rice (Instant Pot)
Check Rice (Instant Pot)
Check rice is commonly eaten as a side dish in Liberia and many other West African countries. Traditionally, it is made with just jute leaves, which are unavailable in the U.S. Spinach, and sometimes okra, are substituted to get that green color. Think of this as the equivalent of Mexican cilantro rice; same preparation, different ingredients to make it green.
Equipment
- instant pot
- food processor
Ingredients
- 2 cups basmati rice washed
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1/4 cup parsley
- 1 bunch spinach washed
- 1/2 tsp smoked paprika
- 1/4 tsp curry powder
- 2 cups water
- salt and pepper to taste
Instructions
- Turn the Instant Pot function to Sauté on medium heat. Heat up the oil. Add in the onions, garlic, and spices. Sauté for 3 minutes.
- Add in the rice. Sauté for 3 minutes.
- Add the spinach and parsley to a food processor and process. Add to the rice. Pour in the water. Turn the function to Pressure Cook on high for 4 minutes. Place the cover on and push start.
Gamja Jorimh (Potato Banchan)
Gamja Jorimh (Potato Banchan)
Gamja jorimh is one of the most popular Korean banchan. Baby potatoes get sautéed, then braised in soy sauce and maple syrup, then tossed with sesame seeds. The potatoes can be eaten hot, cold, and even at room temp.
Ingredients
- 2 tbsp vegetable oil
- 1 lb baby potatoes sliced in half
- 1 cup water
- 5 tbsp soy sauce
- 4 tbsp maple syrup
Garnish
- toasted sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add in the potatoes. Brown for 5 minutes.
- Mix together the water, soy sauce, and maple syrup.
- Pour in the liquid.
- Simmer until the majority of the liquid has evaporated.
