Category: Recipes

Tembleque de Coco

  I want to share with you a clas­sic Puer­to Rican desert recipe. This one is a treat, it is light coconut cus­tard that shakes like Jell-O. That is why it’s called tem­bleque, which can be loose­ly trans­lat­ed as jig­gling. Here is the recipe: o 2 cups of coconut milk o ½ cup of corn­starch o ¾ cups of sug­ar o ½ tea­spoon of salt o 1 tea­spoon vanil­la fla­vor­ing o Ground cin­na­mon (option­al) In a saucepan, at medi­um hi, heat the coconut milk, the sug­ar and the salt. Dilute the corn­starch with some of the coconut milk and add to the saucepan. Stir con­tin­u­ous­ly until it boils then sim­mer until it thick­ens. Pour mix­ture into a mold or sin­gle serv­ing cups what­ev­er you pre­fer. Let it cool to room tem­per­a­ture before refrig­er­at­ing for at least 2 hours. Sprin­kle cin­na­mon over it before serv­ing. Here are some tips to watch out for on this dish. Cool the mix­ture before refrig­er­at­ing or cov­er it with a plas­tic wrap so a skin does not devel­op, much like pud­ding. In addi­tion, before serv­ing you might have to sep­a­rate the tem­bleque from the mold with a knife. While cook­ing once the mix thick­ens remove imme­di­ate­ly from the heat or you will get a tem­bleque with­out the jig­gle that is more bread pud­ding than jell-o in con­sis­ten­cy. Tem­bleque is a clas­sic Puer­to Rican desert recipe...

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How to Make a Traditional Puerto Rican Thanksgiving Day Dinner

  Even though Thanks­giv­ing was not always a tra­di­tion­al hol­i­day on the island, many Puer­to Rican fam­i­lies call­ing the States home began cel­e­brat­ing it by adding a touch of Sabor Lati­no. A tra­di­tion­al Puer­to Rican Thanks­giv­ing menu will like­ly con­sist of Pav­o­chon, Mofon­go stuff­ing, Arroz con Gan­d­ules (rice with pigeon peas), Tostones, and Tem­bleque or dulce de leche. I serve a green bean casse­role with my meal and for an appe­tiz­er I fry up some Pla­tanos ver­sus the Tostones. I sea­son mine with gar­lic, black pep­per and salt and serve them with Mojo Criol­lo. I’m usu­al­ly cook­ing enough food...

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The Best of Puerto Rican Food

Puer­to Rican food is a mix­ture of African, Taino, and Span­ish influ­ences. They have their own take on cre­ole food, which they call coci­na criol­la. This cook­ing style is not only pop­u­lar with locals; tourists also fre­quent Puer­to Rico to expe­ri­ence authen­tic cre­ole dish­es, as well. The coun­try of Puer­to Rico has dif­fer­ent types of dish­es that have become part of the locals’ dai­ly diet. One is called pastelon de carne, which is a pie made of meat such as ham and/or pork. You can buy these at restau­rants and shops lin­ing the streets, and some cre­ative cooks have even placed a Puer­to Rican flag on top of it as décor. Anoth­er favorite is carne fri­ta con cebol­la, which is made up of beef and onions. Then there’s chick­en with rice, or Arroz con pol­lo, which is quite pop­u­lar, as well as oth­er chick­en dish­es like sour chick­en or broiled chick­en. A Span­ish-inspired omelet with pota­toes and onions is called the Tor­tilla Espanola. Puer­to Rican meals are also known for its exten­sive use of beef tongue, brains, and kid­neys. Inter­est­ing­ly, dai­ly Puer­to Rico din­ing nor­mal­ly includes appe­tiz­ers. Some appe­tiz­ers that are favorites of locals are empanadil­las or turnovers with crab or lob­ster fill­ing, and bacalaitos or crispy frit­ters made with cod. They also serve soup like sopon de pesca­do, which is fish soup, and sopon de pol­lo con arroz,...

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Desserts From Around the World — Puerto Rican Tembleque De Coco

[ad_1] If you like jel­lo recipes, you will love this Puer­to Rican coconut cus­tard recipe. The word “tem­bleque” means jig­gling, which is some­thing that all the best jel­lo recipes do! This coconut milk based pud­ding is asso­ci­at­ed with Puer­to Rico and it is believed to have orig­i­nat­ed there. This dessert is also pop­u­lar in oth­er Latin Amer­i­can areas and, because coconut milk is so wide­ly used in South­east Asian cui­sine, sim­i­lar dish­es are also served there. Handy Tem­bleque Mak­ing Tips It is impor­tant to let the mix­ture cool down before you put it in the refrig­er­a­tor. If you do...

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Getting Veal Hungry in San Juan, Puerto Rico

By Phil Vet­tel Con­fit salmon with quinoa, plan­tain, herb pesto okra and a pimen­to vinai­grette served at 1919 restau­rant. – MCT pho­tos Ready for some inter­est­ing food choic­es in San Juan? THE island of Puer­to Rico offers so many visu­al treats – gor­geous beach­es, rugged hills, beau­ti­ful church­es and majes­tic his­toric forts – that din­ing just about becomes an after­thought. A chunk of meat or fish, some sides of mofon­go (fried mashed plan­tains) and mam­posteao (rice and beans with oth­er good­ies), a stiff rum drink and you’re good to go, right? Well, yes, that’ll do nice­ly much of the...

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