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Pork with vegetables: Oriental style

27 Ago

It is already the last week of August and in order to cheer us nothing better than cooking some special recipe. No matter if our holidays end or start, I propose a wink to the Oriental cuisine with this Pork with vegetables, Oriental style. Here you´ll find a very easy recipe, with pictures step by step. You´ll be able to enjoy a complete main course, full of flavor and color, a homemade foreign menu where cereals, vegetables, meat, even fruit, are perfectly combined.

I can´t tell you a lot about this recipe, just it is the result of my interest and liking for the Asian gastronomy. After being experiencing with many other proposals, such as this Cerdo Agridulce (Sweet and sour pork), the Kofta Curry or the Mujaddara, these two last from the closer Middle East, I figured out this idea, cooked up with ingredients are available in any supermarket.  Would you like to eat some Asian course at home? Then, let´s go into the kitchen.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

Ingredients

4-5 pork steaks

4-5 cabbage leaves

1 red bell pepper

1 large onion

2 garlic cloves

fresh ginger (grated tip)

1 handful pitted dates (6-7)

70 ml soy sauce (approximated amount)    

1 tbsp Maizena (cornmeal)

3 tbsp soft olive oil (or sunflower or soy oil)+ necessary amount for frying the meat

1 coup Basmati rice

pepper mix

salt

How to prepare Pork with vegetables, Oriental style

  1. At least 1/2 hour before starting the recipe, cut the meat into strips and put them into a glass container with the grated ginger and the soy sauce. Just the necessary amount to cover the meat. Cover with film and let marinating into the fridge.
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    All rights reserved by Tras La Receta

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    All rights reserved by Tras La Receta

  2.  Back into the kitchen, get the vegetables ready to use: cut the garlic into slices; the onion, the red bell pepper and the cabbage into julienne. Take a look to the process of the cabbage´s cut in the pictures are bellow. It is about making a roll or two rolls and cut them into slices.
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    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  3. Heat the 3 oil tablespoons into a pan or wok. Add the garlic, the onion and the red bell pepper, season with the mix of pepper and a pinch of salt. Let cook for 5 minutes and after that add the dates cut into slices too, sauté and incorporate the cabbage.
  4. Ad a trickle of soy sauce, cover and let cook, middle heat, while we cook up the pork strips.

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    All rights reserved by Tras La Receta

  5. Take the strips out of the container and put aside momentarily. Dissolve the cornmeal into the soy sauce where the meat was marinating, take the meat back into the same sauce now with cornmeal and stir in order to the strips absorb this sort of tempura.

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    All rights reserved by Tras La Receta

  6. Take other pan and heat oil enough to fry the pork strips little by little (remove the tempura´s extra sauce). Once golden, take out the strips and put them aside over absorbent paper in order to avoid extra fats.

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  7. Check the vegetables, they don´t have to be very soft, it´ll be better if they are al dente, especially the cabbage.
  8. Cook the rice, previously washed, into boiling water with salt. Let cook during 10 or 12 minutes and strain.
  9. Serve the rice, put a vegetable layer and over it put the pork strips.
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    All rights reserved by Tras La Receta

    Todos los derechos reservados por Tras La Receta

    All rights reserved by Tras La Receta

If you don´t like dates, you can use toast or natural almonds that combines very well with this kind of courses. Also, you can substitute pork for beef if the meat is tender, because of this I recommend veal steak preferably. Then, nothing more, I hope you have fun this week, if it is not, at least, have fun cooking!;)

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Stuffed potatoes: the Cuban recipe, step by step

19 Jul

Today I want to  share a Cuban recipe, a classic on our mom’s menus, made of potatoes and mincemeat. I used to help my grandmother when she prepared them, no matter if the result were a little bit different of their perfectly round balls. I always insisted to eat the stuffed potatoes were prepared by myself, and I would enjoy so much elaborating them and later eaten them. I only participated at the moment of forming the balls, during the rest of the process I only used to watch and ask.

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Todos los derechos reservados por Tras La Receta

Ingredients to prepare Stuffed potatoes: the Cuban recipe (4 persons)

 5 potatoes

40 g butter (optional)

2  beaten eggs

bread crumbs for breading

250 g mincemeat

1 onion

4 crushed garlic cloves

1/2 red bell pepper

1/2 tsp dry oregano

1/2 tsp dry thyme

4 filled tbsp fry tomato sauce

2 tbsp oil

salt

black pepper

How to prepare Stuffed potatoes: the Cuban recipe

  1. Season the mincemeat with salt and black pepper to taste. Mix it with the crushed garlic, the oregano and the thyme.
  2. Heat the oil, add the onion and the red bell pepper, both finally chopped, leave them for a few minutes.
  3. Once the onion transparences incorporate the meat until it golden, then add the tomato sauce (you can use natural crushed tomato). Stir very well in order to integrate every ingredient with the mincemeat and let it cook for 8-10 minutes. Cook the meat with a cover if it is dry, if it has lot of liquid cook it without the cover.
  4. When the mincemeat has cooked, take it out into another recipient and put aside while we prepare the potatoes puree.

Keep in mind the stuffing should be more solid than in other preparations, because here the matter is make our work easier when we form the balls.

Let´s work our potato balls

  1. Cook the potatoes in boiling water with salt to taste for 10 minutes, depending on how large or small you have cut the potatoes.
  2. Make puree, add butter or not, check the salt and let it refresh no cool.

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    All rights reserved by Tras La Receta

  3. Then, with help of a large spoon take first a portion, enough to form a ball, sculpt so that you make a hole in the centre in order to fill with a small spoon of our mincemeat.

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    All rights reserved by Tras La Receta

  4. With the other hand take a smaller portion of puree, form a round layer and cover the filled ball, keep molding until you get a round ball, but don´t worry if it isn´t perfectly round at first time. Later it´ll catch a better form.
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    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

     

  5. When you have finished all the balls the puree has permitted to form (8-12), it is the moment to breading them: pass them first for the beaten egg with a pinch of salt and then for the breadcrumb . It is in this part of the process when you´ll see how your balls end taking the right form without bigger complications.
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    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  6. Put them into the fridge at least for 10 minutes while you prepare a salad or any other accompaniment you prefer.
  7. Fry the potatoes in abundant oil (wait the oil heat very well in order to avoid the balls break). Once they golden turn around, let golden again and take them out.

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    All rights reserved by Tras La Receta

Serve them with a salad of Roman lettuce, cucumber, tomatoes and red onion seasoned with a sweet mustard vinaigrette. It´s very easy: 2 1/2 tbsp mustard, 2 tsp honey, a trickle of Jerez Vinegar, 1 tsp extra virgin olive oil, a pinch of salt and pepper, all very well mixed until the ingredients blended.

If you decide to try this recipe, it´ll be better you do it in advance. You can prepare the mincemeat while you prepare the puree. Remember let the puree refresh but not completely cool. With respect to the breading, if the bread is very thin, sometimes it is necessary to repeat the breading, so later they will fry better and you’ll avoid they absorb more fat, even if this could seen paradoxical. And no more for today: prepare soon this recipe and tell me then. Happy weekend! 🙂

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