TRINIDAD FRIED BAKE RECIPE
Fried Bake (also known as "fry bake") is another very popular Trinidadian breakfast "bread". It is actually fried, not baked. If you have heard of the most famous Trinidad bake and shark, this is my recipe for the "bake". Also enjoy with butter, cheese, fried egg, saltfish and tomatoes, buljol, smoked herring and tomatoes, cabbage and tomatoes or any other Trini breakfast dishes.
Provided by CookingwithRia
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
- While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
- Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
- Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard. (See other option below-"How to make triangles").
- Pour oil into a frying pan on medium heat.
- Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.
Nutrition Facts : ServingSize 1 bake, Calories 179 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 305 mg, Fiber 1 g, Sugar 1 g
COCONUT FRY BREAD (AKA COCONUT BAKE IN TRINIDAD AND TOBAGO)
Provided by Food Network
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.
- Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.
- Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.
FRIED BAKES OR FLOATS
Steps:
- Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.
- Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
- Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
- Using a rolling pin, roll each dough ball into a 4-inch disk
- Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.
PLANTAIN BAKED IN ORANGE JUICE (TRINIDAD)
Make and share this Plantain Baked in Orange Juice (Trinidad) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F, & grease an 8" square baking dish.
- Peel & slice the plantains, preferrably lengthwise, then lay the slices out in the prepared baking dish.
- Mix honey, juice, zest & salt & pour over plantains.
- Mix together brown sugar, cinnamon & nutmeg, then sprinkle over the top of the plantains.
- Bake for 15-20 inutes or until browned & tender.
THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)
This is the real deal!! I found out about this amazing shark sandwich while watching an episode of "Bizarre Foods" hosted by chef and food critic Andrew Zimmern and fournd this online at Trini Gourmet. Shark and Bake is what natives of Trinidad call the ultimate beach food sold at various fish stands, and first created in Maracas Bay (the most popular beach on the island). This sandwich is like nothing I've ever tasted before. There are several steps to this recipe but it is well worth the effort. The flavor of the shark fillets is not overwhelming and the flavor of the bread which you will be making yourself is so wonderful and different I hope you love it just as much as everyone in my family does. I make these quite often and they are always a hit even with the pickiest of people. You can use the suggestions the author of this recipe made to be used as condiments on your shark sandwiches but you can do what I do and shred some lettuce and slice some tomatos and added a bit of my favorite pesto and they will be out of this world!! It is always good to try different things don't you think? Give it a try and enjoy!!
Provided by CookingPrincess
Categories < 4 Hours
Time 1h30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- Fried Bake:.
- Sift flour, salt and baking powder.
- Add enough water (around 2 1/2 cups) to make a soft dough.
- Knead for about 10 minutes.
- Leave to rest for 1/2 hour or more.
- Divide into 6 portions.
- Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
- Oil hands to prevent the dough from sticking to your hands.
- Fry in hot oil untli brown, turning once.
- Drain on kitchen paper.
- Fried Fish:.
- Combine chive, thyme, garlic, salt and pepper sauce.
- Marinate fish in lime and salt for about 15 minutes.
- Drain well and rub with seasoning mixture.
- Dip fillets in flour.
- Dip fillets in egg.
- Dip fillets in breadcrumbs.
- Fry on both sides until brown.
- Drain throughly on kitchen paper.
- The author of this recipe suggested coleslaw as a condiment for the sandwiches.
- He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
- When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.
Nutrition Facts : Calories 2161.1, Fat 185.8, SaturatedFat 26.6, Cholesterol 62, Sodium 1455.3, Carbohydrate 111.8, Fiber 6, Sugar 2.1, Protein 17.8
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