Tostones

Ingredients

  • 5 tablespoons oil for frying
  • 1 plantains, peeled and broken into chunks
  • 3 cups cold water
  • salt to taste

Preparation

  1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
  2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Flan de Cafe'

Ingredients

  • 1 cup of sugar
  • 1 tin of condensed milk
  • 2 tins (same size as the condensed milk) full of milk
  • 3 eggs
  • 1 small cup of pure instant coffee
  • 1 cup of soluble cocoa powder
  • The cup should be medium sized

Preparation

  • Make caramel in a flan mould with the cup of sugar
  • Beat the eggs in the mixer, along with the condensed milk, coffee, cocoa powder and milk and pour the mixture into a mould. Cover with aluminum foil and cook in a Bain Marie for an hour and a half
  • Leave it to cool and keep it in the fridge for three hours
  • Remove from the mould and serve cold

French Crêpes

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Preparation

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chicken Croquetas


Ingredients

  • 3 tablespoons shortening
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1 cup milk
  • 2 cups finely chopped cooked chicken
  • 1 tablespoon minced onion
  • 2 tablespoons minced parsley
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/3 cup fine dry bread crumbs, unseasoned

Preparation

In a saucepan, melt shortening; blend in flour and salt. Add milk, stirring. Cook over low heat, stirring constantly, until thickened. Add chicken, onion and parsley; spread in a greased shallow pan and chill thoroughly.

Korean Dumplings (Mandu)


Ingredients

1/4 pound ground beef
3 ounces vegetable oil
3 ounces minced Spanish onion
3 ounces shredded cabbage
2 ounces roughly chopped bean sprouts
1 scallion, finely chopped
2 teaspoons sesame seeds, toasted (mashed with mortar)
4 ounces firm tofu, mashed to a fine consistency
1 1/2 tablespoons hoisin
1 1/2 tablespoons salt
Dash pepper
24 wonton skins
1 egg beaten
Oil, for frying

Vinegar-Soy Sauce (Ch'o kanjang) for dipping:
8 tablespoons soy sauce
6 tablespoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons green onion, finely chopped
2 teaspoons sesame seeds, toasted

My family's recipe for the sauce:

8 Tbsp of Soy Sauce
6 Tbsp of lemon juice
1/2 tsp of sugar
cilantro well chopped (amount depends to taste)
2 tsp of green or regular onions chopped
1 clove of garlic
1/2 tsp of hot chili-pepper chinese style sauce

Preparation

Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly. Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.

Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.

Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.

Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.

In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.

Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.

Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.

For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar. My favorite way to eat them is boiling them. When they float, they are ready to eat. Serve them with sauce on top.