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Taste of Trini

"A lil spoonful of Trinidad and Tobago in New York"

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Appetizers

Buss-up-Shut and Malida

Hi everyone! Since Eid is quickly approaching, I decided to do a simple and quick dessert that is usually enjoyed at this time. This has to be my most favorite Eid dessert other than Sawine. This is made by pounding or flaking buss-up-shut or paratha roti and mixing it with condensed milk, coconut and spices. It’s so yummy!!

Here are the ingredients:

This recipe will yield 50 Malidas.

For the Buss-up-Shut:
3 1/2 cups of flour
3 1/2 tsps of baking powder
1 tbsp of ghee to knead the dough and more for cooking the roti
1 1/2 tbsp crisco or cookeen and more for cooking the roti
1 1/2 tbsp of full cream milk powder
1 1/2 tbsp of brown sugar
1 tsp salt
water to knead a soft dough

For the Malida:
3 Buss-up-Shut/Paratha roti
1 whole dry coconut, grated finely
1/4 cup of condensed milk or more if you want
1 1/2 tsp ground cinnamon
2 tsps vanilla essence
1 tbsp butter
raisins, cherries or nuts (optional)

 

Here’s my video showing how I made the Malidas:

 

Enjoy,

With Love and a Taste of TriniTrinidad-and-Tobago-Flag-Heart

 

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Breadfruit Chips

Hi everyone! Sorry about being away from my blog for so long. Today’s recipe is one of my  most loved childhood snacks, breadfruit chips. Breadfruit is used in Trinidad and Tobago, the other Caribbean Islands and is also grown in Africa, Southeast Asia, Central America and the Pacific Ocean. It can be cooked in many ways (Oil down, roasted, fried etc). Here’s one of my favorite ways to use breadfruit. These chips are well seasoned and flavorful and yet it’s so simple to make. Here’s what you’ll need.

Ingredients:

2 Mature-Ripe Breadfruits
2 tsps salt
10-12 leaves of shadon beni/bhandanya
10 cloves/ 1 head of garlic
1 hot pepper
oil to fry

 

Step 1:

Pick or buy a Mature to Ripe Breadfruit.

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Step 2:

Use right away or submerge in water overnight to decline the ripening process. When ready to use, cut in half and then quarters.

 

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Step 3:

Carve out the core of the breadfruit where you see the minute black seeds and peel the skin off.

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Step 4:

Now cut into strips, to the thickness that you want ( I prefer mine crispy so I cut it very thin).

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Step 5:

Blend shadon beni/bhandanya, garlic, hot pepper and a little bit of water in a blender or food processor (no need to add water). Season the breadfruit slices with salt and the green seasoning that you blended. Mix well to coat each piece of the breadfruit. Leave it to soak in the seasonings for about 45 mins to an hour.

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Step 5:

After it’s marinated for a while, put some oil to heat up in a frying pan and fry these babies for about 12 minutes, 6 minutes on each side ( on medium high heat) until it’s a nice golden brown color.

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Step 5:

Drain on papers towels, and eat like a glutton (well atleast that’s what I do).

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ENJOY!

Here’s the video which shows step by step what I did:

With love and a spoonful of Trini,

Reshmi

 

Shrimp Wantons: Trini Style

This is one of the ultimate Trini appetizers or snacks. It’s another recipe with a strong Asian influence, but as always we put our own Trini kick to it. It can also be made with chicken or veggies.

Here’s how I make mine.

Ingredients:

  • 1lb peeled and deveined shrimp
  • 1 lemon
  • wanton wrappers
  • 1 cup of green seasoning
  • soy sauce
  • black pepper
  • sesame oil
  • 1 tbsp ginger
  • salt to taste

For the dipping sauce

  • soy sauce
  • ketchup
  • mustard
  • horse radish sauce
  • salt
  • sugar
  • pepper sauce
  • green seasoning

 

Method:

  1. Wash shrimp well with half of the lemon. Chop in the food processor until it forms a paste.
  2. Add 1 tsp of lemon juice to the paste and mix well.
  3. Add grated ginger, 1 tsp of salt, 1/2 tsp soy sauce, freshly ground black pepper, 1/2 tsp sesame oil and 3/4 of the green seasoning mixture. Mix well.
  4. Put a pot half-filled with oil on medium-low heat and let it heat up while you fill your wanton wrappers.
  5. Add about 1 tsp of the filling to a wanton wrapper. Add a little dab of water to the edges and fold into a triangle, sealing the edges. Hold the 2 pointed edges and stick together with a little water.
  6. When your oil is heated, add the wantons to the pot and let it fry for about 4-5 minutes or until golden brown. Place on paper towels to drain the excess oil.

Dipping sauce:

  • Add 1 tbsp of ketchup to the reserved green seasoning.
  • Add 1 tsp of horse radish paste, about 2 tsps of hot water and mix well. Add a dash of soy sauce, 1/2 tsp of white sugar, 1 tsp of mustard and salt to taste. You can also add some pepper sauce for more kick.

Enjoy!

Check out my video on how to make this:

Trinidad Pholourie

This amazing Trinidadian street snack/appetizer will have you dribbling for more!

If you remember the days when you could go by de parlour down de road and buy 10 of these for a dollar then you’re true Trini! I remember it used to be soaked in chutney and that’s all I used to spend my money on in school.

One of my really good friends back in Trini shared this recipe with me and I practiced many times until I was good at it.
Try it and tell me what you think!

 

 

Ingredients:

5 cups of all purpose flour 

1/2 cup of ground dhal or split peas powder

2 tbsps tumeric or saffron powder

5 tsps of yeast

5 tsps green seasoning 

1 tbsp salt

3-4 cups of water 

6 cups of oil for frying

Continue reading “Trinidad Pholourie”

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