Thursday, 1 November 2012

ARROZ ALA CUBANA


Rice is so important to the Asian culture so much so that the Chinese greeting "Chifanle meiyou?" directly translates as "Have you eaten (rice) yet?". The concept of food revolves around rice and what can be eaten with it. In the Philippines, it is not uncommon to ask or be asked "Ano and ulam ninyo?" which means "What  is your viand?" or "What are you eating with rice?". It is not a poking question but, since it is one of the most important daily concerns, people tend to talk about it, much like talking about the weather.

A plate of rice, viand and fried egg is a meal that is very common but it paints a perfect picture of what is regarded as delicious. Add on fried plantains to make that extra delicious. In the Philippines we use Cardaba bananas, which are cooking bananas like plantain and taste practically the same. It is not unusual to serve fried bananas or sweet potatoes with meat dishes.



This dish, arroz ala Cubana translates as Cuban style rice. The rice is plain rice but it is the meat dish, the fried plantain and fried egg that makes the dish what it is. Although it is a Spanish dish, a lot of countries have their own version, each with a twist but still essentially the same.

The recipe is very basic and is actually a very common way of cooking meats. Sautéing the trilogy of garlic, onions and tomatoes (or tomato sauce) is how a lot of Filipino dishes start. From very basic ingredients, a delicious dish can be made by proper cooking methods and timing. Although I cooked this dish Filipino style, I added olives as the Cubans do. That little touch added a lot of extra taste. Other ingredients may be added to this basic recipe. Green peas, sweetcorn or diced potatoes can be added to make the dish go further without making it any less delicious.

The gauge for deliciousness of a dish is how well it goes with rice. If a dish makes you eat a lot of rice, then it is very delicious. I suggest that an extra bowl of rice be served alongside the plated portions just in case.



Ingredients:

(for four servings)

2 tbsps. olive oil
1 1/2 tbsps. of crushed garlic
2 large onions, chopped
1/4 tsp. fine salt
500 gms. minced beef
1 tbsp. paprika
1 1/2 tbsps. tomato puree (tomato paste)
1 tbps. dark soy sauce
2 tbsps. light soy sauce
1 tbsp. sugar
2 medium carrots, diced
1/4 c. sultanas or raisins
1/4 c. sherry
20 pimiento stuffed olives, halved
1 small dried bay leaf
1 c. water 
2-3 ripe plantains
4 c. (or more) of cooked rice
4 eggs

Method:

Sauté the garlic in the 2 tbsps. of olive oil on medium heat until golden in colour. Add in the onions and the 1/4 tsp salt and sauté until soft and translucent. 

Add the minced beef, paprika, tomato puree, soy sauces and brown sugar. Sauté on high heat until the mixture is dry (5-10 minutes) and oil exudes from the mixture. Cook further for 3-5 minutes until the mixture is browned. 

Add the carrots, sultanas, sherry, olives, bay leaf and water. Stir, cover and lower the heat. Simmer for about 30 minutes or until the meat is tender. You have to watch this and stir occasionally. It tends to catch because of the sugar and the sultanas. You may add more water, 1/2 c. at a time, stirring well to deglaze the pan each time. A caramelized sauce is what we are aiming for so don't add too much liquid at once as it will dilute the flavour. 

At the end of 30 minutes, if the meat is already tender but there's still a lot of remaining sauce, turn the heat up to reduce it. This is now done.

Cut the plantains on the slant to make 1/2" thick slices. Pan fry in a little bit of oil, preferrably on a non-stick pan until golden brown and cooked.

Fry the eggs individually as preferred.

To serve, portion 1 c. of rice, a few plantain slices, a fried egg and a quarter of the meat on a plate. 



All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Adobo Rice

Nasi Lemak (Tamarind Fish and Coconut Rice)

Fookien Fried Rice
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

11 comments:

  1. This dish sure to be real mouth watering even by just looking at this. Using the plantains as the side dish is unique because to me I take as a dessert/snack. Just cooking this dish itself already enough for a meal...because I am a lazy person.

    ReplyDelete
    Replies
    1. It is a meal in itself, Mel. No one will walk away unsatisfied. You can eat the plantains after the rice or with, which is really nice.

      Delete
  2. Love the recipe you’ve shared today.

    ReplyDelete
  3. This sounds like a really tasty meal!

    ReplyDelete
  4. I made this dish using Malous' recipe a while ago and my family really loved it. Next time I'll use your recipe! Looks so good. I love that this dish is easy to make and family LOVES it. So worth it to make! :)
    p.s. Thank you for the kind b-day wishes, Adora! xoxo

    ReplyDelete
    Replies
    1. You're welcome, Nami. It is nice to hear that you cook Filipino food.

      Delete
  5. Each time I visit your blog, I come out hungrier than when I started. Your Arroz Cubana looks amazing! I must make this again soon. Thanks for sharing & your photos are delish-looking, too!

    ReplyDelete
    Replies
    1. Thanks Elizabeth. Quite a compliment coming from a seasoned cook like you.

      Delete
  6. This is the type of meal that I love eating when it really cold outside and I need some serious comfort feed. Love you addition of the olives. It sounds like the perfect touch to this dish. And the egg - I'll never refuse a dish with a fried egg on top!

    ReplyDelete

Did you like this post? I'd love to hear your thoughts...