Saturday, November 24, 2007

"Arroz Ala Cubana"

Good for 4-6 servings.


  • 6 tbsps cooking oil
  • 6 pcs ripe plantain bananas, cut lengthwise
  • 2 small pcs (160 grams) sweet potato, chopped
  • 4 cloves garlic
  • 2 large red onion
  • 6 pcs (225 grams) red ripe tomatoes
  • 375 grams lean ground pork
  • 3/4 tsp ground black pepper
  • 2-1/4 tbsps fish sauce
  • 1 tbsp soy sauce
  • 1 cup water
  • 1/2 pc (40 grams) carrot, chopped
  • 1/2 pc (15 grams) red bell pepper, minced
  • 2 sachets (14.5 each) raisins
  • 1/2 tbsp white sugar

thickening agent:
  • 1 tbsp cornstarch or tapioca starch
  • 3 tbsps water


In a pan, over medium-high fire, heat thoroughly. Put 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.

Back to the pan, put half of the remaining cooking oil. Heat again. Stir-fry the sweet potatoes until sides are lightly brown. Remove from pan. Retain oil.

Put the rest of the oil in the pan. Add garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until translucent. Mash. Put the ground pork, black pepper, fish sauce and soy sauce. Stir-fry until pork separates and sauce thickens or dries up.

Put water. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes. Meanwhile, in a small bowl, put the thickening agent ingredients. Mix well. Set aside.

Increase fire to medium heat, put the carrot, bell pepper, raisins and sugar. Mix. Lid on. Cook for another 5 minutes.

Add the sweet potatoes and thickening agent. Mix well. Bring to boil.

Serve with fried bananas, rice and usually with sunny side up egg, in which this time I did not, we had too much of eggs this week (",)

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