1- My Three Favorite Foods

  Three of my favorite food from my country are Mangu, Domplin , and Pastelitos. I love almost all of my country food but those are my three favorites. I like these foods because since I were a child I had been eating those food and now they are like part of my life and it makes me think about when I was in Dominican Republic.

 

I used to eat Pastelito almost every morning for breakfast with a homemade nature juice this is my favorite breakfast still now a day. Pastelitos are made from different fillings. For the filling you can put meat, cheese, eggs, seafood or whatever filling you want to add. My favorite ty of Ptelisto is “Pastelitos De Carne” ( Patelitos with beef). Pastelitos are also call “Empanadas” you can find this food in many countries with different names and different ways to prepare then.

 

 Sometimes for dinner my mom used to do Mangu, Mangu is like one of the DR culture food. You can eat Mangu for breakfast, lunch, or dinner. You can eat it with meat, eggs, fried cheese and onions or any topic Mangu is basically mashed plantains. Mangu are also call “Los Tres Golpes” (the three hits) meaning mangu with cheese, egg, salami and then fried onions. I don’t think that there is another way of making Mangu I have never heard another name for mangu or that they do it differently. Out of the three foods my favorite one is Mangu because Mangu is one of the food that represents my country, culture and where I'm coming from.                                                                                             

INGREDIENTS FOR MANGU:

• 4 Plantains
• 1/4 cup of olive oil
• 2 tablespoons butter (may use a butter substitute like margarine)
• 1/2 cup Cold water
• 1 teaspoon Salt
• Fill a pot halfway with water, put on high heat.
• when the plantains are boil you add the butter you have to add the butter when the plantains are still hot then you mashed the plantains and to make it more softer you can add a little bit of water.

 There is many ways that people prepare those food for example the Domplin in the south part we do it differently in the south part of the country they do like a big ball and boiled it and after they are boiled they eat it with other topic or filling. From where I am from they do like a small little ball and they add a lot of stuff while they are been boil. They take flour and place it on a bow then they add salty water then you have to mix the salty water and the flour with your hands you have to do this step until you made a heavy mass and then you take a little piece of the mass and create a small little ball or like a oval shape and place it on the boil water you have to leave it there until the ball is already cook when you think is already done you start preparing the sauce I like Domplin with Chuleta and corn so you start with the Chulete you fry it with its own oil after is fried you add the tomato sauce and the rest of the ingredients after you done with that you add the sauce to the boil water with the little balls and wait a while until they sauce had been mix.   

INGREDIENTS FOR DOMPLIN:

• 1 1/4 cup of flour  
• 1/2 teaspoon salt
• 3/4 cup of water
• chuleta
• corn
• coconut milk
• tomato sauce
• garlic
• celery
• onions
• ( I DON'T REMEMBER THE REST)

INGREDIENTS FOR PATELISTO:

• 1/2 of flour
• oil
• hot water
• salt

FOR THE FELLING:

1 pound of beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion

1 small green pepper

1/2 cup beef stock

3/4 cup tomato sauce

salt and pepper to taste