For the tomato relish, heat the ghee in a medium saucepan on medium heat. Add the spices and toast for 2 mins. Stir in the onion, garlic, ginger, sugar and tomato and cook for 2-3 mins. Pour in the vinegar and simmer 10 mins. Season with salt. Spoon into a bowl and set aside to cool.
Heat the oil in a deep skillet on medium-high heat. Fry the plantain slices in 3 batches for 3-5 mins. Remove with a slotted spoon and drain on paper towels. Serve warm with the tomato relish.
Peel Plantain, and cut it width wise
ver medium-high heat. Add plantain halves and fry, turning once
Peel and slice plantain.
Using large frying pan, fry plantain until brown.
(Be careful not to have frying pan too hot).
Serve hot or warm.
Can be served with rice and any type of meat.
Peel plantain and slice thinly.
Heat oil and fry until crisp.
Sprinkle with salt.
ith lime.
FOR THE SWEET SOY SAUCE:
Combine soysauce
ins.
Arrange potatoes and sweet potatoes in a single layer
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Beat flour, water, and egg together in a bowl to make batter. Stir in soy sauce and salt.
Heat oil to a depth of 1/2 inch in a deep-fryer or large saucepan. Dip cauliflower in batter and fry in hot oil until lightly browned, 2 to 3 minutes. Drain on paper towels.
Combine pineapple chunks and juice with tomato sauce in a small pot to make sauce; bring to a boil.
Mix water and cornstarch in a small bowl until dissolved. Pour into sauce; stir until thickened, 3 to 5 minutes. Serve sauce alongside fried cauliflower.
ork to a side; add sweet bean paste. Cook and stir
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Fill a large saucepan with 2 inches of oil and heat to 350*F. In a bowl, mix the cornmeal, flour, baking powder, 1 teaspoons of salt and 1/2 teaspoons of pepper. Add the milk and eggs and whisk until smooth. Add the odra and turn to coat.
Line a baking sheet with paper towels. Add 10 to 12 pieces of okra at a time to the hot oil and fry over moderately high heat for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Serve immediately, with Sweet Chili Sauce. Enjoy!
ork.
Orange-Baked Sweet Potatoes:
Peel sweet potatoes and chop
Peel plantain.
Slice long way in about 3 to 4-inch each slice.
Heat oil in frying pan on medium.
Place plantains in hot oil.
Turn over when other side browns.
When both sides are done, take out and drain on paper towel.
Serve as an appetizer or side vegetable.
owel. Repeat until all are fried and slightly crispy.
Add
00 degrees.
Prick the sweet potatoes with a fork and
Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.
ave about eight slices per plantain each about four inches long
lternately, plantains chunks can be fried instead.
In greased pan