Jens Japanese Arancini Recipe By Tasty

MANGú CON LOS TRES GOLPES RECIPE BY TASTY

Steps:

• Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour.
• Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch (2 cm). Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes.
• Meanwhile, in a medium skillet, heat the canola oil to 350°F (180°C) over high heat.
• Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups (420 ML) canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.
• Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove from the skillet, transfer to a paper towel-lined plate.
• Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté until the onions are soft and bright pink, about 10 minutes.
• Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.
• Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as needed.
• Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.
• Enjoy!

KAZAKHH BEEF PLOV RECIPE BY TASTY

Steps:

• Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
• Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
• In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
• When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
• "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
• Remove from the oven once cooked. Let sit for 15 minutes before opening.
• Mix the carrots into the rice and serve.
• Enjoy!

TAPEARL RECIPE BY TASTY

Steps:

• Soak one cup of tapioca pearls for two hours in water. Strain it and set it aside.
• In one nonstick pan, melt clarified butter.
• Toss in the green chillies and potato once the butter is melted.
• When the potato is soft, add the peanuts and continue to cook for another 2 minutes.
• Toss in the tapioca pearl, which has been soaked and strained.
• Add salt and let it cook on low flame for 10- 15 minutes until most of the tapioca pearls become translucent.
• Serve it and enjoy!

CARROT CORN FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
• Drain the carrots and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large skillet over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!