In a restaurant, timing is everything and this dish from Chef Croes lands at the perfect time – when people are searching for ideas for the holiday table. It’s made of ingredients with which we are all familiar- rice and plantains. And the style of the dish – fried rice – is one we can never get enough of. Before I share the recipe, let me tell you I got it.
I had an opportunity to interview Chef Urvin Croes (pronounced cruise) a couple of weeks ago coming off a trip to Aruba. He is the Chef-owner of Infini, a fine dining Chef’s Table restaurant that offers a seasonal tasting menu with seating limited to 18 diners per sitting. After living in Europe and working at Michelin-star restaurants, Chef Croes returned home to Aruba in 2010. Over the years he has made quite a name for himself with his restaurant projects. Infini is perhaps where he is truly at home – diners gather to eat at his table where he and his team create and share food (and stories) of their home (Aruba), the purveyors, their varied heritage and influences, from the many nationalities that call Aruba home.
In responding to a question, Chef Croes mentioned making plantain fried rice. I sat up paying even more attention, asking follow up questions about the state of ripeness of the plantains. He smiled and said, “very ripe”. He went on to reel off from memory the list of ingredients and how the dish comes together. He pointed out that there is no soy sauce in the fried rice. They use Maggi sauce. Maggi sauce is a liquid food flavour enhancer. It is used as a marinade to season meats and poultry, to flavour soups, stews, casseroles, and a whole lotta other things. Since I do not have access to Maggi sauce, I decided that I’d use Guyanese Chinese sauce. Rubbing my hands with excitement, I told Chef that I’d make the fried rice for Christmas. He laughed.
Friends, you have got to make this fried rice. Even if not for the holidays, make it sometime and let it be a part of your regular rotation of dishes. It is excellent on its own or with a sunny side egg on top, which is how Chef Croes serves his (using quail egg). There is contrast in flavour – the savouriness of the rice with the spices and sauce, and the caramelized sweetness of the morels of fried ripe plantains. Be very clear, the star of this fried rice is the plantains. Each mouthful is a revelation of flavour. You have got to give this a try.
Chef Croes shared a recipe that has measurements (quantities), however, I am not listing quantities. Scale the ingredients based on the quantity you plan to make, however, stay true to the method/directions of cooking the dish. Season and adjust to suit your taste.
Sweet Plantain Fried Rice
(Adapted from Chef Urvin Croes, Infini)
INGREDIENTS
• Full firm ripe plantains even though they may have black spots/streaks on the skin), fried and cut into small cubes
• Cooked, cooled rice
• Vegetable oil
• Finely minced onions (yellow, white or purple)
• Finely minced ginger and garlic
• Minced hot pepper to taste
• Chinese sauce (or Maggi sauce if available)
• Chinese 5-spice powder
• Thinly sliced scallions/green onions (heads and blades)
• Chopped cilantro (fresh coriander)
• Salt and pepper to taste
DIRECTIONS
1. Put a large pan, wok or karahi over medium heat and drizzle in oil to heat up.
2. Toss in onions, ginger, garlic and hot pepper. Stir well and cook until softened and fragrant.
3. Add plantains and toss gently to mix with the aromatics – cook for 1 to 2 minutes.
4. Add rice, break up any clumps and stir fry for 3 to 4 minutes or until the rice is heated through (do not over mix and end up mashing the plantains).
5. Add Chinese or Maggi sauce and sprinkle 5-spice powder over the rice and stir fry for 2 minutes ensuring the rice is well coated.
6. Add the scallions and cilantro and toss to mix and heat through (about 1 minutes)
7. Taste and season with salt and pepper as needed. Toss well, remove from heat and serve.
NOTE ON PLANTAINS
• Add at least half the amount (volume) of chopped plantains to the amount of rice. For example, if you are using 6 cooked cups of rice, add 3 cups of chopped plantains or a little more (but no more than 4 cups).
• To cook the plantains, once peeled, cut in half lengthways, brush both sides with oil and cook in a heated non-stick skillet (I used my non-stick Futura tawah). Cook on each side for 2 – 3 minutes. Cut each cooked piece into 2 strips and then cut into small pieces. Do not worry if the plantains aren’t fully cooked through because they will finish cooking when stir fried with the rice. Do not use over-ripe plantains that the flesh is soft.
• Or fry the plantains the way you prefer and then cut into small cubes.
ADDITIONS
• Scrambled eggs, diced ham, sausages, or shrimp can be added to this fried rice but remember that the plantains are really the star of this dish.
Happy Holidays!
Cynthia
cynthia@tasteslikehome.org