Tag: side dish
Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
Snake Beans with Spicy Peanut Sauce
Snake Beans with Spicy Peanut Sauce
Snake beans, aka yard long beans, long beans, etc., are similar to green beans in flavor. The difference is that they are thinner and about 18” long. They also have more of a crunch. The snake beans are boiled for just 5 minutes and then tossed in chili oil and a peanut sauce.
Servings: 2
Ingredients
- 1/2 lb snake beans washed and cut into 2” pieces
- 1 tbsp peanut butter
- 1 tsp light soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp chili oil
Garnish
- 4 garlic cloves finely chopped
- 1 tsp sesame seeds
Instructions
- Mix together the peanut butter, soy sauce, and rice wine vinegar. Set aside.
- Bring a pot of water to boil. Boil the snake beans for 5 minutes. Drain. Run under cold water until cooled.
- Heat up the chili oil in a pan just for a minute over medium high heat. Turn off the heat.
- Add in the snake beans. Coat in the oil.
- Stir in the peanut sauce.
Corn and Cucumber Salad
Corn and Cucumber Salad
If you’ve ever had Thai papaya salad, this recipe has the same concept in preparation and ingredients. Papaya is ultimately being replaced by sweet corn and cucumber. The dressing is a complexity of sweet, sour, and spicy flavors with the pungency and saltiness of the fish sauce. The addition of a salted duck egg gives a salty creaminess to the mix, kinda similar to adding feta cheese to a salad.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 1 ear corn
- 1 cup cucumber julienned
- 1/2 cup cherry tomatoes cut in half
- 1 salted duck egg peeled and chopped
Dressing
- 3 birds eye chilies
- 2 garlic cloves
- 1 1/2 tbsp palm sugar chopped
- 2 tbsp dried shrimp
- 1/3 cup long beans cut into 2” pieces
- 1 1/2 tbsp fish sauce
- 1 lime juiced
Instructions
- Bring a pot of water to boil. Boil the ear of corn for 6 minutes. Remove pot from stove and run under cold water until corn is completely cooled.
- In a mortar, pound the chilies and garlic to a paste.
- Add the palm sugar and pound until dissolved.
- Add in the dried shrimp and the long beans. Gently pound the long beans enough for them to be slightly opened.
- Stir in the lime juice and fish sauce.
- In a bowl, combine the cucumber, cherry tomatoes, and the corn cut off the ear.
- Mix in the salted duck egg. Pour in the dressing, making sure everything is evenly coated.
