If you thought Ding Hao was fun to say then you’re in for a real treat with this recipe – Hua Moa!
Hua Moa is actually a variety of plantain (a cousin to the banana) that grows native in Hawaii and is cultivated in tropical elsewheres in the U.S. such as South Florida. Hua Moa translated to English means “chicken egg,” but who wants to say chicken egg when you can say Hua Moa!
We could not find the Hua Moa variety of plantain in the local supermarkets here in the tax-you-very-much state so we had to go with the common Del Monte plantain shipped in from Guatemala instead. But if you live in Hawaii or South Florida you should be able to get the real deal. As for us, no biggie, we’re still going to call the recipe Hua Moa – just for fun.
Now, the destiny of a green plantain is to get fried. Even their labels say so… see?
So we’re going to peel then twice-fry these boogers in vegetable oil until crispy and golden brown,* then dust them while they’re still hot with a little salt and cumin.
Hua Moa!
Need This
4 green plantains
Vegetable oil
Salt
Cumin powder (optional)
Do This
If you have a deep fryer, add vegetable oil to the fill line and crank it to 350 F.
If you do not have a deep fryer, pour about 2 inches of vegetable oil into a pot or a frying pan with high sides and set a medium flame under it. Use a cooking thermometer to test the temperature of the oil until it comes to 350 F.
If you do not have a cooking thermometer.. Stop. Go buy one. And come back.
Working with one plantain at a time (so that they don’t brown), gently score the skin of the plantain with a small knife and peel off all the green skin.
Slice the plantains crosswise into 1 inch pieces.
Gently submerge the pieces into the hot oil. Allow to fry continuously for 5 minutes, occasionally moving them around with a slotted spoon.
After 5 minutes, carefully remove the pieces to a clean cutting board.
Use the outside bottom of a water glass (or any flat-bottomed object) to smoosh the plantain pieces down into crushed flat discs.
Return the flattened out plantain pieces to the hot oil and fry again at 350 F for 7 minutes. When done, carefully remove the fried plantains from the oil and set them on a plate lined with paper towels. Immediately dust them with salt and ground cumin – if using.
Cook the other three plantains the same way.
Serve warm as a snack or appetizer.
Yields about 25 pieces.
Serves 4. My cost approx. $ 3.30 total – about 83 cents per serving.
*The proper name for these is “Tostones” GMN