MASHED PLANTAINS WITH FRIED EGGS (MANGú DE PLáTANOS)
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Provided by Diala Canelo
Categories Breakfast Dominican Republic Plantain Quick & Easy Egg Avocado Onion
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
- Meanwhile, place the red onion in a small bowl and cover with the vinegar.
- Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
- In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
- In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
- To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.
FRIED YELLOW PLANTAINS
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are." The amount of oil is just approximate; use just what you need to get the plantains fried.
Provided by mersaydees
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- With a small sharp knife, cut off both ends of the plantains, and cut in half.
- Carefully slit just the skin along the natural ridges of each plantain.
- Ease up the edge of the skin and run the tip of your thumb along the plantains, lifting the skin.
- Gently peel away the skin and slice the plantains lengthwise. Heat a little oil in a large frying pan and fry the plantain slices for 2-3 minutes on each side until golden brown.
- When brown and crisp, drain on paper towels and serve hot or cold, sprinkled with chives.
Nutrition Facts : Calories 350.1, Fat 27.6, SaturatedFat 3.7, Sodium 3.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
FUFú DE PLáTANO (MASHED YELLOW PLANTAINS)
Make and share this Fufú De Plátano (Mashed Yellow Plantains) recipe from Food.com.
Provided by Manami
Categories Cuban
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bake plantains at 375ºF 30-40 minutes till soft.
- Add butter, salt, and mash.
- Serve hot.
Nutrition Facts : Calories 294.7, Fat 9.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 107.3, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.4
MACHUQUILLO DE PLATANOS
Mashed Plantains with Crispy Salt Pork The crisp pieces of salt pork-known in Cuba as chicharrónes-give this dish its distinctive flavor.
Yield Serves 4 as a side dish
Number Of Ingredients 6
Steps:
- Mince garlic and in a small cup combine with 2 tablespoons oil. Let garlic mixture stand, covered and chilled, 1 to 2 hours.
- Cut salt pork or bacon into 1/4-inch dice and in a small bowl combine with 1 cup water. Let salt pork or bacon stand 30 minutes and drain.
- In a small heavy saucepan bring remaining 1/4 cup water to a boil with pork or bacon and cook, covered, over moderately high heat until water is evaporated, about 8 minutes. Lower heat to moderately low and continue to cook pork or bacon, covered, stirring occasionally, until golden and crisp. With a slotted spoon transfer pork or bacon to paper towels to drain and discard rendered fat (or reserve for another use if desired).
- Preheat oven to 200°F.
- With a sharp small knife cut unpeeled plantains into 3/4-inch-thick slices. Slit skin along side of each slice and peel off. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain slice is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain and transfer to a baking pan. Keep fried plantains warm in middle of oven.
- In a food processor pulse warm fried plantains until coarsely mashed. Add garlic mixture, fried pork or bacon, and salt and pulse until mixture just starts to hold together. (If desired, mold before serving: Transfer mashed plantains to a small bowl and press into bowl. Invert bowl onto a serving plate and tap to unmold plantains.)
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- Cut ends of off the plantains and peel. Cut them into chunks. You may find it easier to cut them first and then peel.
- Bring the plantains to a boil, then lower heat, cover and simmer until tender. This will typically take 20 to 30 minutes. Test with fork for tenderness. Keep the bananas in broth until you are ready to mash them.
- In a separate pan cook onions in olive oil for 3 to 5 minutes on low heat. Add garlic and sauté for a few more minutes. Mash the bananas with the broth (add 1/2 of a cup of broth or water at a time until desired consistency – should be like mashed potatoes.) Add in oil, onions and garlic. Add in lemon juice and season with salt and pepper to taste. I personally also like to add some chopped fresh parsley or cilantro.
- Serve as a side dish or you can top with bacon bits, pork cracklings (Chicharrón) or masas de puerco (fried pork chunks) and have as a meal.
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