Cooking with Plantains
 

I resently tried them in a curry that I made. They are really good! Just wondered if anyone else has ever tried them any other way, and if so, has any recommendations?

I spent several years in a country that has plantains as a staple in their diet.

Platano frito: If your plantain is green (and I mean green), peel it and slice into about 1 inch pieces. Use about 1/4 inch of oil and fry till lightly browed and somewhat soft. Then squish the piece to about 1/4 inch with a piece of wood and refry till crispy, add salt to taste. These are a great replacement for french fries.
You can also slice thin like a potato chip and fry. Make sure you salt right after cooking so the salt sticks.

Mangoo:Another way with green plantains is to peel, cut into chunks and boil till soft but not mushy. When done, strain and mash leaving some big bits for texture. Add a little vinegar (1tsp) and some sautéed onions. This is nice with fried eggs at breakfast.

Bake like a potato in the oven with the skin on. When done peel and serve.

Maduro:If your plantain is ripe, peel, cut in half and slice lengthwise into 1/4 inch strips. Fry in med-hot oil till the sugars caramelize and serve as an accompaniment with rice dishes.

I know several more but I'm done typing for now:)

I recall there being two different types of plaintains, one's sweet and one's more starchy vegetable -- i guess it's the degree of ripeness...

What's the secret to peeling them?

curry?
 

What type of curry? Thai? Indian? Red? Green? Yellow?

Just curious...

Indian curry, yellow. With vegetables and pinapple and chicken. It was the first time I'd ever used them, and they did remind me of potatoes. They were really good.

Cut the ends off then score the skin from top to bottom about 4 times around the plantain. The peel shold come off quite easy.


Green is starchy. Ripe is more fruity.

My father used to make these for us when we were kids.

If you put them in a bag and in a dark place and wait for the skin to turn black, the fruit itself will be somewhat soft. Then cook the same way described above. They will be sweet, salty and crunchy. I can't tolerate the grease the way I could when I was young, but I still like to make both variations of these once a year or so.

I ate these all the time in the virgin Islands, I liked them fried, breaded and fried, fried with lemon butter, and fried with curry and pinapple. I just wish I could find them back here in the states. Kinda makes me regret moving back to the mainland...

Tostones fried in garlic with a little salt and more garlic if you really like the flavor. And don't forget those nifty plantain chips you can get in most chip aisles in the grocery stores.

you can cook plaintains by putting them in the microwave. cut off the ends and cut the peel on one side, but do not remove the plaintain. when you cook it in the microwave, it will be soft and moist. enjoy, but it will be very hot, yet sweet.

another is banana frito. this is filipino style. you place cut plantains on egg roll wrappers. sprinkle sugar on the plantain, then wrap them up. fry them and then enjoy. these are great desserts.

mmmmmm i used to get these at a brazillian restraunt. they were really good. I miss those guys too bad they sold the place.