Tag: side dish
Batata Harra (Spicy Potatoes)
Batata Harra (Spicy Potatoes)
Batata harra are of Lebanese origin, but are also a popular street food in Pakistan with their own twist. Potatoes are par boiled then tossed in a spice blend containing paprika, sumac, garlic, and onion. They are then fried and topped with a yogurt sauce, chopped tomatoes and green onions, and sprinkled with chat masala for an added kick.
Ingredients
- 3 medium potatoes peeled; cut into 1/2” cubes
- 1 tsp salt
- 1 tbsp vinegar
- 1 small tomato seeded and diced
- 2 green onions chopped
- 1/2 tsp chat masala
- vegetable oil
Spice Mix
- 1 tsp paprika
- 1 tsp sumac
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Yogurt Sauce
- 3 tbsp yogurt
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- 1 tsp lemon juice
- 1 pinch salt
Instructions
- Mix together the yogurt sauce ingredients. Set aside.
- Mix together the spice mix. Set aside.
- Bring a pot of water to a boil. Add in the salt and vinegar. Add in the potatoes and boil for just 4 minutes. Drain the potatoes.
- Place the potatoes in a bowl. Toss with the spice mix.
- Heat up the cooking oil in a sauté pan over medium high heat. Add in the potatoes.
- Fry the potatoes for 8 minutes in total.
- Plate the potatoes. Drizzle the yogurt sauce over. Top with the tomatoes and green onions. Sprinkle on chat masala.
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.
