1.Bring
the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce
heat to medium-low, cover, and simmer until the rice is tender, and the liquid
has been absorbed, 20 to 25 minutes.
2.Place
the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and
bring the water to a boil over high heat. Once the water is boiling, remove
from the heat and let the egg stand in the hot water for 15 minutes. Pour out
the hot water, then cool the egg under cold running water in the sink. Peel
once cold. Chop the egg and set aside in a small bowl.
3.Heat
1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175
degrees C). Deep fry the potato cubes until golden brown, about 5 minutes;
drain on paper towels, and set aside.
4.Place
tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are
liquefied (peel and seed first, if desired).
5.Heat
1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and
stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano
until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes,
and simmer for 5 more minutes, stirring often. Mix in the ground beef and
carrots, and cook until the meat is no longer pink and the carrots are tender,
about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the
chopped hard-cooked egg, peas, and peanut butter until thoroughly combined.
Finally, gently stir in the cubes of fried potato.
6.To
assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press
cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of
meat mixture over the rice, and top with more cooked rice to fill the bowl.
With an oiled hand, gently press on the rice to compact the mixture; place a
serving plate on top of the bowl, flip, and turn out the rice and meat-filled
form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro,
chopped tomato, and dollops of ketchup on each serving.
·PREP 20mins
·COOK 55mins
·READY IN 1hr 30mins
Footnotes
Cook's Note
·If you can't find ground aji chile powder, substitute with
smoked paprika.
Editor's Note
·We have determined the nutritional value of oil for frying based
on a retention value of 10% after cooking. The exact amount will vary depending
on cooking time and temperature, ingredient density, and the specific type of
oil used.
Yield: 6 servings (serving size: 1 cup) Ingredients 3 1/2 cups chopped seeded yellow tomato (about 1 1/2 pounds) 2 cups chopped seeded peeled cucumber (about 1) 1 cup chopped yellow bell pepper (about 1 medium) 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped red onion 2 garlic cloves, chopped 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 2 tablespoons white wine vinegar 1 tablespoon honey 2 teaspoons extravirgin olive oil 3/4 teaspoon salt 1/4 teaspoon ground cumin Preparation Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight. Nutritional Information Calories per serving: 77 Calories from fat: 27% Fat per serving: 2.3g Saturated fat per serving: 0.3g Monounsaturated fat per serving: 1.2g Polyunsaturated fat pe
Thai Corn Soup Corn soup made in Thai style with lemon grass and galangal. Cooking Time: 30-45 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg Ingredients • Tinned corn 4-5 tablespoons • Oil 1 tablespoon • Lemon grass roots 2 inches • Onion ,chopped 2 tablespoons • Lemon grass roots 2 inch • Ginger 1/2 inch • Galangal 1/2 inch • Fresh red chilli,sliced 1 • Kaffir lime leaves 4 • Vegetable stock 3 cups • Red curry paste 1 teaspoon • Lemon slices 3-4 slices Juice of ½ lemon • Basil leaves 5 • Salt to taste • Coconut milk 1/2 cup Method Heat oil in a non stick pan, add onion and saute. Diagonally slice lemon grass root and add. Slice ginger and galangal and add. Add fresh red chilli, kaffir lemon leaves and vegetable stock and let it come to a boil. Add red curry paste and mix well. Drain and add corn and mix. Add lemon slices, lemon juice
Yield: 16 servings (serving size: 1 square) Ingredients 3/4 cup sugar 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened 1 large egg 1 large egg white 1 tablespoon vanilla extract 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa Cooking spray 1 (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup "measures-like-sugar" calorie-free sweetener 3 tablespoons 1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect. Bake at 350° for 30 minutes. Cool completely in pan
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