EL SALVADOR CUISINE RECIPES

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QUESADILLA SALVADORENA RECIPE | ALLRECIPES



Quesadilla Salvadorena Recipe | Allrecipes image

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

Provided by POSTRES de La Cipota

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 58 minutes

Prep Time 20 minutes

Cook Time 38 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 8

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
  • Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
  • Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
  • Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
  • Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Nutrition Facts : Calories 269.6 calories, CarbohydrateContent 28.5 g, CholesterolContent 80.5 mg, FatContent 14.9 g, FiberContent 0.4 g, ProteinContent 6.2 g, SaturatedFatContent 8.7 g, SodiumContent 247.7 mg, SugarContent 16.9 g

THAI CASHEW CHICKEN - MARION'S KITCHEN



Thai Cashew Chicken - Marion's Kitchen image

It’s easier than you think to make my version of this Thai restaurant classic at home… and it’s so much tastier than a takeaway! Bursting with colourful veggies, lightly crisped chicken and a glossy sauce, it’ll put a smile on anyone’s face. 

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 16

400g (14 oz) chicken breast fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
sea salt
vegetable oil for deep frying, plus 1 tbsp extra
3 garlic cloves, roughly chopped
1 onion, sliced
½ cup raw cashews
2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
5 dried red chillies, cut into small bite-sized pieces
¼ cup sliced spring onion (scallions)
Stir-fry Sauce:
2 tbsp soy sauce
2 tbsp white vinegar
2 tbsp sugar
1 tsp dark sweet soy sauce
½ tsp corn flour (cornstarch)

Steps:

  • To make the stir-fry sauce, whisk the ingredients together in a small bowl. Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles. Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour. Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.

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