Restaurant | How to cook Haitian rice! | How to cook Haitian

Restaurant (0.20 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

How to cook Haitian rice!

From - Posted: May 17, 2013 - 61,316 views
Restaurant | How to cook Haitian rice! | How to cook Haitian rice!
How to cook Haitian rice!
How to cook Haitian rice!
Duration: 06 minute 57 seconds 
Play Cooking Video
In this video I'm going to show u how to make Haitian rice easy and simple.Here's the exact measurements of everything I used in this video: 12 oil 2tsp "Haitian Spice" 1 cup of Beans 1 Maggie 1 tsp or less of salt (this is because Maggie has salt in it) 2 12 Rice (Brown Basmati Rice) 3 Cups of water
speed up the downloads
Like to get lastest cooking tips everyday!

How to cook haitian chicken legs

PLEASE READ~ use 2-3 big tsps. of the Haitian spice: Link below http:youtu.beoCqzKlZl5B4 leave chicken marinade for 20-30mins then add 2 cups of water and let it boil for about 20-30mins and then carry on to fry your chicken like I do in the video
19,382 views | May 29, 2013

How to make Haitian Spice!

To cook Haitian food you need to know the basic which is the spice, to bring out the right flavor and taste to your cooking~ Good Luck
25,766 views | Apr 22, 2013

How to Make Boulette Meatball

Thank You for the request
10,106 views | Oct 14, 2013

How to make Djon Djon! Haitian Black Rice

17,418 views | Jul 18, 2013

Dishing It with Jeff Gardere! Haitian Chicken Wings and Macaroni au Gr...

Monthly cooking show promoting great talent in the community, Haitian cuisine and culture! Remember don't leave without subscribing to my channel :-) of course Share with someone else...share on your wall on fb and twitter :-).Epis 1 small Onion 6 scallions 6 Garlic cloves 1cup roughly chopped Parsley 10 leaves of basil Peppers (12 a Green pepper, 12 Red pepper, and 12Yellow 12 cup Olive or canola Oil Directions Thoroughly wash, chop, and dice everything into a large containerAdd your ingredients into a Blender or Food Processor and Mix on HighWhile the process is taking place, pour in the oil. * Once your seasoning reaches a smooth consistent texture, stop the Blender or Food Processor and pour the content into jar or plastic container. This can be used as your base for most of your savory dishes and especially for seasoning meats and fishes. I dont add salt or salty seasonings because I flavor different dishes differently.Macaroni au Gratin 1 box of Rigatoni 34 cup of evaporated milk 13 cup of heavy cream 1 small diced onion 12 or 1 stick of butter 2 cups of sharp cheese(cheddar, mexican blend, etc) 12 teaspoon onion powder 12 teaspoon garlic powder 1 cup french onion dip 1 cup of equal parts mozzarella and cheese blend(for topping)In a medium pan add butter and onions. Sautee on medium heat until onions are translucent.Stir in 1 teaspooon of flour.While stirring add your evaporated milk amd heavy cream and bring to a light simmer.Add the 3 cups of your cheese blend. As cheese melts, add your garlic and onion powder. Taste your cheese sauce and add salt if desired.Pour cheese sauce over drained pasta and mix or mix pasta into pot with cheese sauce. Add in Onion dip and mix.Pour into baking pan. Bake at 375 for 25 minutes.Haitian Chicken Wings 20 chicken Wings 1 cup vinegar 13 cup lime juice for washing 14 cup lime juice for seasoning 12 cup Episspice 1 teaspoon adobo seasoned salt 12 teaspoon onion powder 12 teaspoon garlic powder 12 teaspoon paprika 1 sprig of thyme 6 cloves Salt Black pepperIn a pot Wash chicken with 13 cup lime juice and vinegar and rinse. Drain all water out and season with all remaining ingredients using your hands to get seasoning well mixed.Let marinade an hour. Then on medium heat add 34 cup of water. Let boil covered for 20 minutes.Heat up your fryer. Strain chicken ensuring all water is drained. Fry wings at 350 degrees until dark golden.EnjoyClean and Wash Your chicken
14,214 views | Dec 10, 2013

How to make Haitian sause

how to
21,969 views | Jun 04, 2013

Dishing It Cooking Show with Guest Emeline Michel HOW TO MAKE HAITIAN ...

First Episode of Monthly cooking show created by caterer and entrepreneur Nadege Fleurimond of Fleurimond Catering, a catering firm in NYC. Show is a variety cooking show focused on bringing highlight on Haitian food, culture and the amazing people that work within the Haitian community whether they are Haitian or not.Emeline Michel's Gonaivienne Mayi Moulin ak Aranso (Corn Meal with Smoke Herring)1.5 cup medium Coarse Corn Meal 4 cups of Water 13 cup choppedpounded smoke herring 12 cup Diced Tomatoes 12 Diced Onions 1 sprig of thyme (leaves only) Black Pepper Salt One Habaneroscotch bonnet Pepper(poked through) 1 teaspoon of vinegar chopped parsleyOn medium heat, sautee garlic, thyme, tomato, herring, black pepper and onion in Olive oil (Emeline recommends Almond oil because it gives the corn meal a more gluish texture). Once all your ingredients are limp and simmered down add your salt and hot pepper and cover. Once simmered down add water and bring to a boil. Once boil, remove your hot pepper. Taste your water for salt. Add one teaspoon of vinegar to boiling water. Wash your corn meal, then add it in your boiling liquid. Stir mixture continuously to avoid clumps. Once all the water has dried, leave covered for about 20 minutes to cook. Serve in your favorite plate and garnish with chopped parsley*Emeline is a pro and she added her salt prior to adding water, but remember aranso has salt, so for newbies, I recommend, adding salt as needed once you taste your liquid)Emeline's CucumberTomato Salad1 cup diced plum tomatoes 1 cup peeleddiced cumcumbers 1 cup whole mini heir loom tomatoes 12 cup julienn yellow pepper 12 cup diced red bell pepper Toss together and add your vinaigretteLime Vinaigrette Juice of 1 Lime 12 teaspoon f minced garlic 13 cup of olive oil salt and pepper to tasteEmeline Tip*Add Mozzarella balls for additional texture and luxuryNadege Tip*When making a vinaigrette, be sure to add your oil in slowly as you mix to ensure that your oil and acid are well mixed.
15,186 views | Nov 01, 2013

How to Cure Bad Breath!

How to cure bad breath with things at home!
29,808 views | Jun 28, 2013

Best Poisson gros sel Recipe Fish The Haitian way!

Follow my cooking Blog https:www.facebook.compagesCooking-The-Haitian-way237469486274040?ref=hl
24,241 views | Aug 05, 2012

12 Diri Kole ak Pois Rouge Red Beans and Rice

Yay for red beans and rice! Normally made with basmati or jasmine rice, this is often served with chicken or beef in sauce, or with legume. Pinto beans can be used instead of the red kidney beans. I used jasmine rice.Tips: Let the beans soak overnight to minimize cooking time. If you don't have the time to boil the beans, you can use canned beans and soak them in water.Marinad:
731 views | Mar 10, 2014

kremas part1

Cremas, also spelled Cremasse (Kremas in Haitian Creole), is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed andor evaporated milk, and rum. The rum used is usually dark; however, white rum is used frequently as well. Various other spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as the widely used vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients here and there. However the overall look and taste is the same. The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color. The drink is popular in Haiti and is served regularly at social events and during the holidays. It is usually consumed along with a sweet pastry of some sort. The drink is often served cold however it can be served at room temperature. The beverage has become recently marketed in Haiti as well as the United States. One of the popular brands is Dorobe.
22,330 views | Nov 29, 2011

10 Pate Haitian Patties, Easy Version!

So who doesn't LoVE the Haitian Patty!! Super buttery dough baked up and filled with deliciousness! In this video, I've made the ground beef filling, but there are other filling varieties: ground chicken, cod fish, veggies...videos on how to prep those fillings to come soon! I was very selective in my spices. Please use your choice of spices and hot peppers. Also, be sure to thaw out your puff pastry dough according to the directions on the package - this makes it easier to work with.This way is the "easy way" because we are not making the dough from scratch here. Puff Pastry is a great substitute for the dough if you don't have time to make the dough from scratch - Video for the dough, however, will come soon.Cleaning Ground Meat: Marinad: is one of my faves to make. ENJOY! (c:
5,326 views | Feb 25, 2014

How to make Okra Oxtail The Haitian way

Please check out more of my videos on my blog:
8,486 views | Nov 16, 2012

How To Make Legume Vegetable Stew the haitian way

12,310 views | Sep 28, 2012


HOW - TO MAKE REAL JAMAICAN STEW CHICKEN , RICE & BEANS WITH PLANTAINSTHE REAL YARD STYLE JAMAICAN WAY SUBSCRIBE STEW CHICKEN HOW TO CLEAN CHICKEN 1 whole chicken (about 3lb)A splash of lime juice ( TO CLEAN CHICKEN)HOW TO SEASON CHICKEN1 teaspoon of salt1 teaspoon of pepper1 onion3 stalks of scallion1 sweet pepper3 cloves of garlic OR Slice Garlic is fine 3 tomatoes 3 sprigs of fresh thyme (or 3 teaspoons of dried thyme)1 tablespoon of butter1 tablespoon of browning(MIX ALL TOGETHER) &Oil for fryingRICE & PEAS THE JAMAICAN WAY 3 cups of rice1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)3 Scallion (spring onions may be used as a substitute)1 tin (or one cup) of coconut milk1 teaspoon of salt2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)FRIED JAMAICAN PLANTAINS Any oil 1 plantain slice Fried on both sides
55,782 views | Jul 07, 2013

Belizean Rice and Beans

Rice and beans is a simple, but nutritious dish. Although it's considered a poor man's dish when prepared plain with water and no entrée, it can be quite an exquisite meal when prepared with herbs and coconut milk as in this recipe and served with an entrée
19,829 views | Jun 22, 2012

Recently searches related to: Restaurant

Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

© 2014 - Cooking-Library.Com