Tag: side dish
Chipa Guazu
Chipa Guazu
Chipa refers to breads and cakes. Guazu means “the biggest.” Chipa Guazu is the biggest of a wide variety of chipas that is eaten with just about every meal in Paraguayan cuisine. Chipa guazu is a cake made with fresh corn, sautéed onions, and Paraguayan cheese. The corn cake is flourless, without any baking powder and soda. It has almost a quiche-like consistency.
Equipment
- food processor
- standing mixer
- 10” spring form pan
Ingredients
- 6 cups corn
- 4 large eggs
- 1/2 cup milk
- 1/2 cup olive oil
- 1 medium onion diced
- 10 oz queso paraguayo
- 3 tsp salt
- 2 tsp black pepper
Instructions
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes until translucent. Let cool.
- Pulse the corn in a food processor until it is the consistency of oatmeal.
- In the bowl of a standing mixer, whisk the eggs, milk, cheese, salt and pepper.
- Mix in the corn and the rest of the oil.
- Preheat your oven to 400 degrees. Grease the spring form pan. Pour the batter into the pan.
- Bake the Chipa for 1 hour until golden brown on top. Let rest for an hour before serving.
Tinapa Fried Rice
Tinapa Fried Rice
Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.
Ingredients
- 4 tbsp vegetable oil
- 3 large eggs beaten
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 3 smoked mackerel fillets flaked
- 4 cups cooked day old rice
- 3 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
- Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
- Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
- Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
- Season with the soy sauce, salt and pepper. Fry for 1 more minute.
- Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.
Arroz Amarillo (Instant Pot)
Arroz Amarillo (Instant Pot)
Ecuadorian-style yellow rice takes a fraction of the time when cooking in an Instant Pot. Sauté the onions and garlic, followed by the annatto powder and rice. Pour in the water and set to 4 minutes on the pressure cooker setting. That simple. You can also cook the rice on the stove top if you don’t have a pressure cooker. It will take about 25 minutes from start to finish.
Equipment
- instant pot
Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 1 tsp annatto powder
- 1 tsp salt
- 2 cups long grain white rice washed
- 2 1/4 cups water
Instructions
- Turn your Instant Pot to the sauté function on medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the annatto powder. Sauté for 1 minute.
- Add in the rice. Sauté for 2 minutes. Season with salt.
- Pour in the water. Turn the Instant Pot to the pressure cooker function to high heat. Set for 4 minutes. Seal the lid and push start.
