Silpancho
cooking oil for deep-frying
4 potatoes, cut into strips
4 bananas, sliced
4 eggs
1 onion, finely chopped
1⁄2 tomato, chopped
1 red bell pepper, finely chopped
1 chili, deseeded, minced
4 tbsp olive oil
2 tbsp wine vinegar
4 round beef steaks
salt, to taste
pepper, to taste
1 egg, beaten
2⁄3 cup bread crumbs
1⁄4 cup oil
rice, cooked
First prepare the garnish by
heating about 2 inches of oil in a pan over medium heat and fry the potatoes
until crisp. Drain and set aside.
Fry the bananas until golden
brown. Drain and set aside. Pour out the oil, leaving just a film.
Fry the eggs sunny side up,
taking care not to pierce the yolk. Season with salt and pepper. Drain, set
aside, and keep warm.
Next prepare the sauce by mixing
onion, tomato, bell pepper, chili, olive oil
and vinegar in a bowl.
Pound and then season the steaks
with salt and pepper. Dip into beaten egg, then coat liberally with bread
crumbs.
Heat oil over medium heat in a
frying pan and fry steaks until golden. Drain and keep warm until ready to
serve.
Place each steak over a serving
of cooked white rice. Arrange fried potatoes, bananas, and a fried egg
alongside.
Spoon sauce around the egg. Serve
at once.
Lemon Pie--this is dairy
3 lemons
1 can condensed milk
½ cup of white sugar
125 g. butter
1 egg
1½ c. flour
⅛ c. warm water
Grease pie plate.
Mix butter with flour. Add egg
and mix. Add water and knead.
Press the dough into the pie
plate for the crust.
Bake for 12-15 minutes at 220°C.
Squeeze lemons and mix with the
condensed milk and the sugar.
Pour mixture into baked pie crust.
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