Side Dish Archives - Page 2 of 13 - International Cuisine

Rwandan Sweet Potato Fries (Chips)

March 28, 2019 By Darlene at International Cuisine

Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice. It requires a few steps to get them right, and they are totally worth the effort. Sweet potatoes are a resistant starch and are healthier than a normal potato. That being said, they are fried. One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

The trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry. Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy. The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in. Trust me you will love these Rwandan sweet potato fries. I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa. Why not plan a trip to see the elusive Mountain gorillas? One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside. You will love them!

Course Side Dish

Cuisine Rwandan

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings

Calories 116kcal

Author Darlene at International Cuisine

Ingredients

2 sweet potatoes about a pound
1/2 cup cornstarch
6 tablespoons club soda
vegetable oil for frying
salt to taste

Instructions

Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
In a large bowl, soak the potatoes for about 10 minutes in cool water.
Dry thoroughly with paper towels
Mix the cornstarch with the soda water to make a paste in a large shallow bowl.
Add sweet potatoes and use tongs to toss and coat them on all sides.
Heat your oil in your fryer to 350 degrees.
Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
Once all the fries are done with their first dip in the oil, start the second round of frying.
Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
Season while hot with salt to taste

Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition

Romanian Mămăliga Baked (polenta)

January 10, 2019 By Darlene at International Cuisine

Romanian Mămăliga baked is a substitute for bread. It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments. This dish is made with eggs and cheese and a coarse cornmeal. I baked the dish but it is often cooked on the stove top like polenta. It goes beautifully with soups and stews. We enjoyed it thoroughly alongside our Romanian meatball soup.

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend. It is similar to a corn bread but the addition of eggs and cheese is lovely. I love how peasant foods become delicacies over time. It seems we all want to go back to our deepest roots for comfort. This dish is clearly one of those. I hope you make it and please let me know how you liked it.

Have you ever been to Romania? Prince Charles has property in Romania and a true fondness for Romania’s people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in history to score a perfect 10? In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

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3.93 from 14 votes

Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a lovely side. Be sure to serve it with a dollop of sour cream. It goes perfectly with any stew or soup.

Course Bread

Cuisine Romanian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 341kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 cups water
2 cups ground coarse cornmeal
1 teaspoon salt
¼ cup butter melted
½ cup shredded feta cheese
½ cup sour cream

Instructions

Instructions:

Bring the water and salt to a rapid boil in a large pot.
Turn heat down to simmer and slowly pour in the cornmeal.
Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
The cooked Mamaliga should be thick enough to stay on a plate by itself.
It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
For the Baked Mamaliga:
Preheat the oven to 375 degrees.
Put half of the porridge into a 7 x 9 greased glass pan.
Pour ½ of the melted butter on top.
Whisk together the 4 eggs and the shredded feta cheese.
Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
Spread the rest of the Mamaliga on top.
Pour the remaining melted butter over that.
Bake for 20 minutes or until the top becomes lightly browned.
Cut in pieces and serve with sour cream on top.

Nutrition

Cuban Moros and Cristianos (Rice and Beans)

January 3, 2019 By Darlene at International Cuisine

Cuban rice and beans goes by the name Moros and Cristianos literally translated means Moors and Christians. It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula. In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it… these Cuban rice and beans are the best I have had the pleasure to enjoy. Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.

Click here for the Sofrito recipe. Sometimes in Cuba the rice will be served separate from the beans to mix the ratio that you want, but most often the Cuban rice and beans are served together.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.1 from 10 votes

Cuban Moros and Cristianos (Rice and Beans)

A wonderful dish of rice and black beans you will love

Course Side Dish

Cuisine Cuba

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 446kcal

Author International Cuisine

Ingredients

1 can black beans
2-3 cups white rice cooked
1/3 cup sofrito see recipe under sauces
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon oregano
drizzle apple cider vinegar
1 clove garlic finely chopped
1 cup beer or broth
1/2 can tomato sauce

Instructions

In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.

Nutrition

Pancit Bihon (A Fried Rice Noodle and Pork Dish)

September 27, 2018 By Darlene at International Cuisine

Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make. Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago. Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes. The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand. Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables. It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.

Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.

This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.

This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce. Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.

Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war? Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.

We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of pancit noodles with pork and vegetables

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3 from 3 votes

Pancit Bihon (A fried rice noodle dish)

This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy. It is totally flexible just use whatever protein and veggies you have on hand.

Course Side Dish

Cuisine Filipino

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 428kcal

Author Darlene at International Cuisine

Ingredients

Ingredients :

1 tbsp. cooking oil
1/2 lb. pork sliced
2 cloves garlic minced
1 onion sliced
1 large carrot julienne
1 red bell pepper julienne
1 Tbsp fish sauce
2 cups chicken broth preferably home made
1 cup cabbage leaves cut into thin strips
1/2 lb. Rice noodles pancit bihon
wedges of lemon or calamansi for garnish
1 Tbsp soy sauce
salt and pepper to taste

Instructions

Instructions:

Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
Heat oil in a large skillet. Stir-fry pork slices until cooked through.
Add garlic and onion. Sauté for a few minutes until soft.
Season with fish sauce, soy sauce and salt, pepper to taste.
Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth.
Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles using forks)
Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste
Add cabbage leaves and then turn off the heat. Mix well.
Serve with lemon wedges or calamansi. Enjoy!

Notes

Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.

Nutrition

Indian Palak Paneer (Spinach -Cheese Curry)

April 26, 2018 By Darlene at International Cuisine

Indian Palak Paneer is a much loved and extremely popular spinach curry dish with soft paneer cheese. This is an amazing way to enjoy spinach. It is spicy goodness that we enjoyed with garlic naan bread and rice.

This dish can be made with just about any type of green and it is then called sang paneer. It takes a bit of work, but totally worth the effort. Enjoy it!

This recipe calls for paneer cheese which you can find the recipe as well as many other delicious authentic Indian recipes as well as information about the country at “Our Journey to India”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Indian Palak Paneer (Spinach Curry)

A lovely dish from India that will become a family favorite

Course Side Dish

Cuisine Indian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings

Calories 298kcal

Author International Cuisine

Ingredients

For the Palak Puree

8 ounces spinach fresh
1-2 green chilies chopped
1-2 cloves garlic roughly chopped
½ inch ginger roughly chopped
3 cups water for blanching the spinach
3 cups water for ice bath
for the palak curry:
1 small onion finely chopped, about ⅓ cup finely chopped onion
1 medium tomato chopped, about ⅓ cup finely chopped tomatoes
4 cloves garlic finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder optional
pinch asafoetida/hing
¼ tsp garam masala powder add more to taste
1 bay leaf
8 ozs paneer see recipe
⅓ to ½ cup water add more or less as necessary
2 Tbsp cream
2 tbsp oil or ghee or unsalted butter
1 tsp fenugreek leaves dry. The leaves is crushed and added right at the end, ust before adding cream.
pinch salt to taste

Garnish

2 tsp cream or butter for topping the palak paneer for topping the palak paneer
½ inch ginger julienned
1 lemon or lime wedges

Instructions

Make the Palak Puree

Rinse the palak or spinach leaves very well in running water. tender stems are fine, otherwise cut them off.
Boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. Add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
Drain the palak leaves.
Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This stops the cooking and preserves the green color. Add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
Drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

Make the Palak Curry

heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
Add the cumin and let them splutter.
add the bay leaf.
Add the finely chopped onions. saute till the onions become golden.
Add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
Add the chopped tomatoes. stir and saute the tomatoes till they soften.
Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
Stir very well.
then add the palak puree.
stir well.
add about ⅓ to ½ cup water or as required. stir again.
Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.
Stir and add garam masala powder.
Stir again and then add the paneer cubes.
Stir gently and simmer on a low flame till the paneer cubes become soft and succulent, about 1 to 2 minutes.
lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer. Turn off the flame.
Stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Nutrition

Indian Paneer (cheese)

April 26, 2018 By Darlene at International Cuisine

Indian Paneer (cheese) is made with only two ingredients. This cheese is used in many Indian recipes and is wonderful on the grill as well. It literally only takes about 45 minutes to make and it is ready to be added your palak, an amazing spinach curry or any other Indian dish.

Indian Paneer is a dense cheese that reminded me a bit of tofu, on its own it doesn’t have much flavor but when added to any type of flavoring or curry, boy oh boy does it soak it up. YUM!

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Indian Paneer (cheese)

Course Cheese

Cuisine Indian

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings ozs

Author International Cuisine

Ingredients

Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice

Instructions

Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large non stick pot, bring the milk to a slow gentle boil over medium heat, stirring frequently to avoid burning the bottom. This will take some time so Be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
Remove the pot from the heat and pour the contents into the cheesecloth-lined colander. (You can save the whey for another purpose, by the way our chickens love the stuff! Gently rinse with cool water to get rid of the lemon flavor.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twist the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side and set another plate on top. Weigh the second plate down with something heavy like a can of beans or a heavy pot, or brick. Move to the refrigerator and let it sit about 20 minutes.
That's it, you can now unwrap your disc of homemade cheese! It is now ready to use in any number of Indian dishes, like Panak paneer.

Indian Aloo Gobi (Spiced Potatoes and Cauliflower)

April 26, 2018 By Darlene at International Cuisine

Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country. Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.

Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up! Indian Aloo Gobi is a hearty vegetarian dish made in the dry style that is sure to please.

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5 from 1 vote

Indian Aloo Gobi (Spiced Cauliflower and Potatoes)

A delicious little spiced up side dish you will love.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 172kcal

Author International Cuisine

Ingredients

5 to 6 medium potatoes sliced in wedges
1 medium cauliflower cut into florets and rinsed
1.5 to 2 inches ginger chopped
½ tsp turmeric powder
1 tsp red chili powder
½ tsp garam masala powder
4 tbsp oil or ghee
salt to taste

Instructions

In a kadai or thick bottomed pan like a wok, heat oil or ghee.
Lower the flame and add the potato wedges.
Stir the potatoes well and saute them on a low flame or simmer for 6 to 7 minutes. stir a couple of times while sauteing them.
Add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
Add chopped ginger. stir again very well.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again so that the spices are mixed uniformly and the veggies are coated evenly.
Cover the pan with the lid, tightly.
Simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
Occasionally, remove the lid and stir the aloo gobi well. cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
Serve aloo gobi with yogurt and/or naan bread.

Nutrition

Nepali Cauliflower and Potato Curry (Cauli Aloo)

March 14, 2018 By Darlene at International Cuisine

Nepali cauliflower and potato curry is called cauli aloo.

Curries of all types are very popular in Nepal and cauliflower with potatoes is a favorite.

This could be made in a pressure cooker if you have one.

This recipe is a dry aloo meaning the cauliflower and potato will release their water while being cooked so you end up with a tender bite that is not mushy.

It is a lovely recipe that is spiced up with cumin, fenugreek, turmeric and chili.

A wonderful side dish for our Nepali feast.

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4.41 from 20 votes

Nepali Cauliflower and Potato Curry (Cauli Aloo)

A perfect Nepalese vegetarian dish with tons of flavor.

Course Side Dish

Cuisine nepali

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 49kcal

Author International Cuisine

Ingredients

1 large cauliflower cut into florets
1 medium potato peeled and cubed
¼ cup green peas frozen is fine
1 tablespoon canola oil
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
½ teaspoon turmeric powder
2 teaspoon cumin powder
¼ teaspoon chili powder
1 chili pepper finely chopped
1 " of ginger Peeled and minced
1/2 teaspoon salt & pepper to taste
¼ +/- as needed water
cilantro for garnish

Instructions

In a large pot, heat oil over medium heat.
Add fenugreek and cumin seeds until it pops and is fragrant.
Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
Add turmeric powder to the pot and cook for another minute or two.
Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
Lower the heat to low, cover the pot and allow it cook for 3 minutes.
After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
Taste and adjust seasonings
Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
Garnish it with chopped cilantro.

Nutrition

Norwegian Coleslaw

September 21, 2017 By Darlene at International Cuisine

Norwegian coleslaw is a classic recipe. The slaw has a subtle sweet and sour flavor. The sweet comes from sugar and the sour from vinegar. This is a recipe that gets better with time, so it is actually best to make a few days in advance.

We served this Norwegian coleslaw as a side dish to our seafood feast, and it was a nice accompaniment to all the rich seafood, mayo and butter.

Have you seen a cabbage shredder before? It is in the background of the photo, pretty cool!

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5 from 1 vote

Norwegian Coleslaw

Please note prep time does not include refrigeration time which is a minimum of 24 hours however longer is better.

Course Salad

Cuisine Norwegian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Author International Cuisine

Ingredients

1 head of cabbage
1 Tablespoon salt
1 1/2 Cups sugar
1 Cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
2 Cups celery chopped
1 green pepper chopped
1 red pepper chopped
2 carrots shredded

Instructions

Shred cabbage and toss with salt
cover and refrigerate for at least a couple of hours
While the cabbage is in the refrigerator, in a saucepan, heat the sugar, vinegar, and seeds.
Simmer for 10 minutes
Cool completely
Add to the cabbage along with the rest of the vegetables
Stir well
Cover and refrigerate for at least 24 hours however longer is better
It will keep up to 2 weeks in the refrigerator

Nicaraguan Gallo Pinto ( Rice and Beans)

August 17, 2017 By Darlene at International Cuisine

Nicaraguan gallo pinto is another much loved dish. Often times gallo pinto (rice and beans) is served for breakfast with just a tortilla but it can also be excellent alongside carne asada or nacatamales or just about anything else.

It is basically a delicious combination of rice and little red beans.

It is best if made the day before so all the flavors blend as it also is typically made with left over white rice.

There are numerous variations to this dish and is loved throughout Central America.

Magnifico!

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4.11 from 47 votes

Nicaraguan Gallo Pinto ( Rice and Beans)

Course Side Dish

Cuisine Nicaraguan

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings

Calories 144kcal

Author International Cuisine

Ingredients

1 lb Red beans
1 lb day old cooked white Rice cooked by package directions
Salt
3 Cloves of Garlic
1 Onion chopped finely 1/2 to add to the beans 1/2 for frying to flavor the oil later.
cooking oil

Instructions

First of all, this is something you will like to do the day before you eat it, as it ensures that all the flavors get locked in the beans and the rice. The recipe is typically made from leftovers so if you want to be authentic you should make it a day ahead for the best flavor.
First put 2 liters of water in a medium pot.
meanwhile the water boils rinse your beans well ,
when the water starts to boil add the beans.
Let them boil at medium heat, cooking time is between 30 and 60 minutes.
Be sure to check the beans, when they are starting to get soft add in the salt to taste, garlic and onion. (be sure you do not add salt until they are tender or they will not cook properly.)
Cook for another 30 minutes.
In a frying pan add oil and the 1/2 of an onion you have left.
When the onion is cooked, take it out, and add your beans with some of the stock keep stirring so they don't stick and fry them for 5 mins.
With a spatula gently press the beans against the pan to release more stock, but do not press them to much.
Next, add the day old cooked rice and mix well until the rice has absorb all the stock keep stirring for a few minutes and it's done.
It is best to serve the next day, just reheat and serve.
Enjoy!

Nutrition