Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Plantains (cuban bannas) receipes...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Plantains (cuban bannas) receipes...?),it will help you,my kids.
I finally found plantains here.I bought some and attemped to make them but its been awhile and Im missing something...
Do I buy the more green/black/soft/hard ones?
How do YOU make soft and hard plantains...
I made the hard plantains - Cut, fried, smashed, baked...
I think I fried them too long though...
Answer:
There are lots of ways to use plantains.
Here are some ways Puerto Rican's prepare them:
Green Plantains-
Puerto Rican Tostones: Peel, Slice, then fry for a few seconds, remove them and smash them down with the bottom of a small bowl and fry again.
Ara~nitas (little spiders)- (these are my favorite) peel green plantains then grade them into little strips (just as you would grade cheese or carrots). Next soak them in cold water and some salt for a few minutes. After soaking grab a small handful (maybe half a fistful) and drop it into the hot oil and fry.
Mofongo- peel, slice and fry green plantains then throw them in a bowl with sauteed onions, garlic (lots of garlic) and bits of fried pork (like bacon). Mash the fried plantains and mix the other ingredients together. Form round balls (like snowballs) out of the mix and serve alone or with soup.
As for the yellow plantains you can fry them and then season the slices with garlic, salt, and pepper.
Another great recipe for the yellow plantains is called "Pastelon" I've never made it but it is really good. The recipe can be found here http://www.recipezaar.com/220749...
Enjoy!
get the soft yellow plantains, then fry them. they're good!!
Sweet recipe:
Cook white rice with plenty of water..make it sticky..
Add mashed(fully ripe) yellow plantains to it.Add some mashed dates and jaggery(brown sugar). Mix well..
Sweet dish ready..serve it as round balls.
To make sweet fried plantains this is what you do:
Plantain needs to be very ripe and dark
In a pan with hot veg oil, you add the slices (not too thin and not too thick)
Turn them over every few minutes until they are nice and brown
With hard plantains, we fry them again once they've been smashed, not baked. Sprinkle with salt.
My Puerto Rican friend told me that
to make the "green" ones for dinner
**peel them, slice on the diagonal as thick as you wish, and dunk in salted boiling water for about 5 minutes.. remove from the water,,, smash them down a little, pat dry and shallow fry (or deep fry if you have that much oil) until golden .remove, salt, and serve..they are a little "mealy", like yucca ... and are served with thick Spanish soups as a side dish ... or sometimes with a Spanish coffee in the afternoon, or with Batidos (Spanish fruity iced drinks) .
***for the sweet ones, choose plantains that have turned yellow, are fragrant and soft.peel and cut on the diagonal about 1/4", shallow or deep fry them until golden. soybean oil is nice for them
** where I am located, the Chinese take-out stores have the sweet ones on the appetiser menu ...sometimes they use regular bananas ..
they are very good with special fried rice and
Chinese iced tea .
my favoriate plantains are the yellow ones there the sweet ones...
you chop them from pointing the knife left to right and chop them think not too thin..then you fie them for about 5 mintues 6 mintues tops...they have to be light brown not dark brown...watch them they get burned fast...
the green are good too but i like sweet better then salty.
Try "Guava and cream cheese" in a tortilla shell.
1st - open a tortilla and smooth out cream cheese on on side and guava paste (easy to find in Cuban area groceries or in the South, like Florida and Ybor City)
2nd - Fold it up and fry the tortilla up in some butter and EVOO (extra virgin olive oil) in a pan (just coat the bottom of the pan).
3rd - Fry on both sides to crispy golden brown
4th - Eat with milk...yum...
CUBAN TOSTONES
Peel and cut green plantains into approximately 1/2 - 1 inch slices (depending on preference). Fry the plaintains until golden. Remove slices and flatten with a tostonera, press or by hand. (A great way to flatten them by hand without making a mess--how most Cubans do it--is to fold a newspaper over itself and then in half to fashion a kind of newspaper "press".) After pressing, return to fryer and fry until desired crispness is achieved. Remove and drain on papertowel or newspaper. Add salt. Best if eaten hot.
ANOTHER CUBAN PLANTAIN DISH
Boil green plantains with peel on until they soften--perhaps 30 minutes. Drain and peel. Add sauteed garlic and salt and mash. Similar consistency to mashed potatoes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Plantains (cuban bannas) receipes...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Plantains (cuban bannas) receipes...?),it will help you,my kids.
I finally found plantains here.I bought some and attemped to make them but its been awhile and Im missing something...
Do I buy the more green/black/soft/hard ones?
How do YOU make soft and hard plantains...
I made the hard plantains - Cut, fried, smashed, baked...
I think I fried them too long though...
Answer:
There are lots of ways to use plantains.
Here are some ways Puerto Rican's prepare them:
Green Plantains-
Puerto Rican Tostones: Peel, Slice, then fry for a few seconds, remove them and smash them down with the bottom of a small bowl and fry again.
Ara~nitas (little spiders)- (these are my favorite) peel green plantains then grade them into little strips (just as you would grade cheese or carrots). Next soak them in cold water and some salt for a few minutes. After soaking grab a small handful (maybe half a fistful) and drop it into the hot oil and fry.
Mofongo- peel, slice and fry green plantains then throw them in a bowl with sauteed onions, garlic (lots of garlic) and bits of fried pork (like bacon). Mash the fried plantains and mix the other ingredients together. Form round balls (like snowballs) out of the mix and serve alone or with soup.
As for the yellow plantains you can fry them and then season the slices with garlic, salt, and pepper.
Another great recipe for the yellow plantains is called "Pastelon" I've never made it but it is really good. The recipe can be found here http://www.recipezaar.com/220749...
Enjoy!
get the soft yellow plantains, then fry them. they're good!!
Sweet recipe:
Cook white rice with plenty of water..make it sticky..
Add mashed(fully ripe) yellow plantains to it.Add some mashed dates and jaggery(brown sugar). Mix well..
Sweet dish ready..serve it as round balls.
To make sweet fried plantains this is what you do:
Plantain needs to be very ripe and dark
In a pan with hot veg oil, you add the slices (not too thin and not too thick)
Turn them over every few minutes until they are nice and brown
With hard plantains, we fry them again once they've been smashed, not baked. Sprinkle with salt.
My Puerto Rican friend told me that
to make the "green" ones for dinner
**peel them, slice on the diagonal as thick as you wish, and dunk in salted boiling water for about 5 minutes.. remove from the water,,, smash them down a little, pat dry and shallow fry (or deep fry if you have that much oil) until golden .remove, salt, and serve..they are a little "mealy", like yucca ... and are served with thick Spanish soups as a side dish ... or sometimes with a Spanish coffee in the afternoon, or with Batidos (Spanish fruity iced drinks) .
***for the sweet ones, choose plantains that have turned yellow, are fragrant and soft.peel and cut on the diagonal about 1/4", shallow or deep fry them until golden. soybean oil is nice for them
** where I am located, the Chinese take-out stores have the sweet ones on the appetiser menu ...sometimes they use regular bananas ..
they are very good with special fried rice and
Chinese iced tea .
my favoriate plantains are the yellow ones there the sweet ones...
you chop them from pointing the knife left to right and chop them think not too thin..then you fie them for about 5 mintues 6 mintues tops...they have to be light brown not dark brown...watch them they get burned fast...
the green are good too but i like sweet better then salty.
Try "Guava and cream cheese" in a tortilla shell.
1st - open a tortilla and smooth out cream cheese on on side and guava paste (easy to find in Cuban area groceries or in the South, like Florida and Ybor City)
2nd - Fold it up and fry the tortilla up in some butter and EVOO (extra virgin olive oil) in a pan (just coat the bottom of the pan).
3rd - Fry on both sides to crispy golden brown
4th - Eat with milk...yum...
CUBAN TOSTONES
Peel and cut green plantains into approximately 1/2 - 1 inch slices (depending on preference). Fry the plaintains until golden. Remove slices and flatten with a tostonera, press or by hand. (A great way to flatten them by hand without making a mess--how most Cubans do it--is to fold a newspaper over itself and then in half to fashion a kind of newspaper "press".) After pressing, return to fryer and fry until desired crispness is achieved. Remove and drain on papertowel or newspaper. Add salt. Best if eaten hot.
ANOTHER CUBAN PLANTAIN DISH
Boil green plantains with peel on until they soften--perhaps 30 minutes. Drain and peel. Add sauteed garlic and salt and mash. Similar consistency to mashed potatoes.
correctness,It's Non-profit and only for informational purposes.
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