How to cook plantain?

Question

I tried it before and it was quite hard, I'm guessing I need to cook it for longer, I want to put it in a type of curry, but I've actually only ever had it fried- what's best please?

Answer 1

if u want to put i a curry then cook it the way u would cook a potato. cut into small pieces and put inthe curry from the beginning so it has time to cook or half boil it first so when u put in the curry it can still absorb some of the curry flavor.

Answer 2

1

Answer 3

The typical way in which people of Kerala (South India) eat it is by steaming a very ripe plantain in the skin. A very common breakfast food and lower in fat than frying Steamed Plantains Take ripe plantain and cut ends off then cut in half width wise so you have two or three pieces. Then make a slit lengthwise thru one layer o skin ( This is so when the plantain is cooking it will give room to expand) Place over a double boiler or a steamer and cook for 10-15 mts ( I have a plastiic one that you put water in the lower pan and the steamer basket goes over it w/a lid, use in microwave for 5 mts, got it from a chinese supermarket) Peel the skin and top w/a little sugar and a dab of butter----Great! Another common snack is making a Plantain like a fritter Mix all purpose flour, baking powder, sugar, black sesame seeds and make a thin batter w/ water. Dip long pieces of ripe plantain cut lengthwise and deep fry until brown.

Answer 4

THIS IS FROM HTTP://WWW.OCHEF.COM/106.HTM
Ingredients:

2-1/2 pounds plantains* (peeled weight about 1-1/2 pounds)
Vegetable oil for frying
Salt to taste

*It is very important, when choosing the plantains, that while the skins are still green the flesh inside is just beginning to ripen and has a sweet flavor. The totally green ones are more starchy and bland.

Instructions:


Cut the peeled plantains into lengths of 2-1/2 inches. Heat the oil — which should be at least 1-1/2 inches deep in the pan — and add a few of the plantain pieces. Be careful not to crowd the pan. Fry over medium heat, turning them over from time to time until they are an even golden brown, about 10 minutes.

Remove and drain. Place a piece of the plastic on each of the plates of a tortilla press. Put one length of the fried plantain upright on the bottom plate and smash it down with your hand to flatten slightly. Close the press and flatten the plantain out, turning the plastic around (because the plates are not always even) until you have an almost transparent even disk about 5 inches across. The edge will not be perfectly even, but don't worry.

Peel back the top plastic and sprinkle the plantain with salt. Carefully transfer to the hot oil. Fry on both sides until crisp and a deep golden brown. Drain on brown paper and serve immediately.

Answer 5

PLATANUTRES (PLANTAIN FRIED CHIPS)

6-7 green plantains
garlic powder
oil for frying

Peel and finely slice the plantains, deep frying until golden and crispy.
Remove from skillet and drain while the plantain is hot. Sprinkle with garlic powder or salt to taste.

Note: Can be served accompanied by ketchup or another favorite dip.


PLANTAIN DESSERT, TANZANIA

3 whole ripe plantains
1 1/2 tbsp. sugar
1/8 tsp. salt
1/2 tsp. cardamom or another flavor
1 1/2 c. coconut milk

Peel the plantain and cut in half, lengthwise. Remove inner lining in the middle. Cut in half horizontally making 4 pieces from each fruit. Wash in cold water.
Put foil in a cooking pan, place in the fruit, cut side up, and put in the milk. Bring to boil; reduce heat to simmer, then add sugar, salt and flavoring.

The fruit must be covered with milk at all times, but do not cover the pan. When done, the milk will be thickened and brown in color. This may be served either warm or cold, two pieces per person.

Answer 6

Mashed Green Plantain

Sweet Plantains in Cranberry Syrup

Green Plantains Pancakes

Green Fried Plantains (Tostones)

Fried Sweet Plantains (Maduros)

Cream of Plantain Soup

Bar-b-que'd Sweet Plantains

Baked Sweet Plantains


Plantain Selection:
Plantains can be enjoyed at every stage of ripeness and are sweetest at the very black stage. The following guide will assist you in making the appropriate plantain selection.

Answer 7

If you want it fried, my wife cooks it this way:

Slice it into 1/4 inch slices, and deep fry it for about 8 minutes. Take it out, drain the oil off of it, and dip it in water. Then, take it out of the water, dry it off, and put it between 2 paper towels. Using a mallet (or something hard), smash it just enough to flatten the slice a little bit, then re-fry.

Answer 8

Caribbean Pork and Plantain Hash:

Use semiripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. Serve leftovers with poached eggs for breakfast. Look for bottled mango slices in the produce section of the supermarket.

1 tablespoon low-sodium soy sauce
3/4 teaspoon salt, divided
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce
2 tablespoons chopped fresh cilantro

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

Yield: 4 servings (serving size: about 1 1/2 cups)

Answer 9

I'd go with the rum and sugar idea.

set oven to 200,c, split the plantain down the middle pour in some Dark rum and Brown sugar, bake for about 10-12 minutes. Mmmmmmm nice. x

Answer 10

My dad's St. Lucian so i have seen him do it before, basically cut each one in half while it's raw. Then bring some water to boil and put it in there for about 10-20 minutes, this should make it soft and rather sweet. As a piece of advice, it tastes great with curried goat, rice and gravy...one of my fave dishes.