1) Ingredients:

• 1 pound kimchi, cut into bite size pieces.

• ¼ cup kimchi brine.

• ½ pound pork shoulder (or pork belly)

• ½ package of tofu (optional), sliced into ½ inch thick bite size pieces.

• 3 green onions.

• 1 medium onion, sliced (1 cup)

• 1 teaspoon kosher salt.

• 2 teaspoons sugar.

2) How to Make:

Sauté chopped kimchi and a protein like pork or tuna in a pot, then stir in water or broth, gochujang, and gochugaru. Bring the mixture to a boil and let it simmer for at least 15 minutes to develop the flavors. Finish by adding slices of tofu and fresh scallions, cooking just until heated through before serving.

3) My favorite dish because my mom used to make it everyday after school while I was growing up.

• 3 green plantains

• 2 tablespoons butter or oil

• ½ cup cold water (optional, for a smoother texture)

• Salt to taste

• Optional toppings: sautéed red onions, fried cheese, fried eggs, or salami

Instructions:

1. Peel and boil plantains:

   • Peel 3 green plantains and cut them into chunks.

   • Boil in salted water until soft (about 20–25 minutes).

2. Mash plantains:

   • Drain and mash the plantains while hot.

   • Mix in butter or oil and a bit of cold water for creaminess. Add salt to taste.

3. Prepare onions (optional but traditional):

   • Slice red onions and sauté in oil or vinegar until soft. Spoon over the mashed plantains.

4. Serve:

5. Traditionally served with fried cheese, salami, and/or eggs — known as “Los Tres Golpes” (the three hits).

   
   

   I like it because since I was a kid I used to eat a lot of plantains and I really enjoy eating them and how my grandma used to do it a lot because she knows I really love it.

Recipe

• 1 cup corn flour

• 1/4 cup milk

• 2 large eggs

• 3/4 teaspoon salt

• 1 teaspoon anise

• 1 1/2 teaspoons sugar

• 1 cup vegetable oil

Why do I like it?

I like it because it's something my mom used to do back in the Dominican Republic, and I ate it with hot chocolate, and it was delicious :>

Green plantains (boiled)

Water

Butter or oil

Salt to taste

(Optional) A splash of cooking water or milk to soften the mangú

Fried cheese

White cheese for frying (such as Dominican frying cheese or hard queso fresco)

Oil for frying

Fried Dominican salami

Dominican type salami (usually pork or mixed)

Oil for frying

Fried or scrambled eggs

Eggs

Oil or butter

Salt to taste

Optional accompaniments:

Red onion sautéed in vinegar (often on top of the mangú)

Avocado (in season)

Ketchup or hot sauce (according to personal taste)

Ingredients:

400 grams: precooked corn flour.

375 ml: water.

250 ml: milk (optional, can be substituted with water).

1 teaspoon: salt.

1 teaspoon: melted butter (optional).

Instructions:

Mix the precooked corn flour with the water and salt.

If you want to use milk, add it to the water.

Knead the mixture until you have a soft, smooth dough.

If using butter, add it to the dough.

Let the dough rest for about 10-15 minutes.

Once the dough has rested, form small balls and flatten each one to obtain the desired arepa shape.

Cook the arepas in a pan or frying pan over medium heat, turning them so they cook on both sides.

You can eat them alone, with butter, or filled with a variety of ingredients such as cheese, shredded beef, avocado, etc. 

This food is meaningful to me because I use to eat eat every morning wiht my grandpa

Ingredients:

• Base: French fries, mashed plantains, or mashed yuca.

• Meat: Cooked and shredded chicken.

• Cheese: Shredded cheddar or mozzarella.

• Condiments: Ketchup, mayonnaise, hot sauce, or other preferred toppings.

• Optional: Jalapeños, cilantro, or other fresh herbs. 

How to make it:

1. Prepare the base: Fry potatoes or mash plantains/yuca.

2. Cook the chicken: Boil or bake chicken, then shred it.

3. Layer: Spread the base on a plate, then add the chicken, cheese, and condiments.

4. Serve: Enjoy immediately

2) I like it because it's a food that you can find in almost every street of Dominican Republic and because it's something that make me remember when I live there.

Ingredients:

• Bacon

• Chicken

• Salt

• Corn

• Chipotle Sauce

• cheese

  Instructions:

  1 In a pan, add any quantity of bacon of your choosing to cook until brown. Once finished take it off the pan.

  2 Add in our De Mi Pais Chorizo with cubed chicken to cook until ready. Condiment with salt and others to your liking.

  3 One cooked, add 2 cups of corn to the cooked Chorizo, Chicken and Bacon. Mix in a cup of De Mi Pais Shredded cheese as well.

  4 some extra flavor, add in your favorite sauce. We chose Chipotle Sauce.

  5 Once finished, plate it and add on your favorite Gembos Plantain Chips flavor, we added Sweet.

I like it because it is so delicious and I really like the mix of chicken with cheese and corn.

• 2 cups all-purpose flour

• ½ cup fine semolina (optional, for texture)

• ½ teaspoon salt

• About ¾ cup warm water (adjust as needed)

• ¼ cup vegetable oil or melted butter (for layering and cooking)

• Additional oil or butter for brushing

  2) how to make it :

• Mix flour, semolina, salt, and water to make a soft dough. Rest 30 mins.

• Divide into small balls, stretch thin.

• Brush with oil/butter, fold into layers.

• Flatten and cook on a hot pan until golden on both sides.

• Serve with honey or toppings.

  3) my favorite because my mom cook it for breakfast and is spacial for me and he is so delicious

  
  

  
  

• 1 lb albacore

• 1/2 lb ground peanuts

• 8 grated greens

• 2 chopped tomatoes

• 3 chopped onions

• 1 chopped bell pepper

• 3 crushed garlic cloves

banana leaves for wrapping

• 2 tsp chopped herbs

Preparation:

In a stir-fry with the spices and seasonings, mix the ground peanuts diluted with half a cup of water. Separately, grate and mash the greens and cook with water for 10 minutes. Let the fish rest in pieces with salt and garlic. On the leaf, place the green paste in the center of the fish, a tablespoon of the peanut mixture, and another layer of greens. Wrap and steam for 45 minutes.

...I like this dish because it is delicious and it is something that is not eaten every day, and it is a good dish to accompany with white rice and lemon.

• 12 large shell-on shrimp, peeled and deveined, shells reserved

• 1 teaspoon Diamond Crystal kosher salt, plus more to taste

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1/2 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon ground annatto

• 1/4 teaspoon ground cumin

• 4 tablespoons extra-virgin olive oil, divided

• 2 green plantains

• 3 sprigs cilantro, chopped

• 1 small shallot, minced

• 7 garlic cloves, 4 peeled and halved, 3 peeled and whole

• 5 ají dulce sweet peppers, minced

• 1 small green cubanelle pepper, seeded and minced

Canola oil, for deep frying (at least 2 cups)

• 1 dried bay leaf

• 4 ounces Spanish-style tomato sauce or • 2 tablespoons tomato paste

• 1/2 cup light beer (Medalla Light or any pilsner)

• 2 tablespoons unsalted butter, divided

• 2 ounces chicharrones (fried pork rinds)

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2) How to make it:

• In a small bowl, toss the shrimp with the salt, oregano, thyme, garlic powder, onion powder, black pepper, paprika, annatto, cumin, and 1 tbsp of extra virgin olive oil. Cover and refrigerate.

• Simmer reserved shrimp shells in 2 cups water until reduced by half, about 30 minutes. Strain and discard the shells.

• Cut off both ends of the plantains. With the tip of your knife, cut a shallow slit down the length of each ridge, making sure to not go too deep. Gently slide a butter knife down between the flesh and skin of the plantain, lifting up slightly as you go. If the skin is being stubborn, run the plantain under cold water as you repeat these steps. After your plantains are peeled, cut into 2-inch rounds and hold in a bowl of cold salty water.

• Now make the sofrito: Add your cilantro, cilantro, shallot, 4 halved garlic cloves, ají dulce peppers, and cubanelle pepper to a mortar. Sprinkle with salt and use a pestle to mash until you’re left with a paste.

In a medium pot or Dutch oven over medium-low heat, heat the canola oil to 325°F. This’ll be ready for the frying of the plantains by the time you’re done cooking your shrimp.

• To make the sauce, heat 2 tablespoons of olive oil over medium-high heat. Add sofrito mixture along with the bay leaf and tomato sauce. Stir and cook for 2 minutes. Add the beer and cook for another 3 minutes, until just cooked through. Add the marinated shrimp and cook for about 1 minute, just until they start to turn opaque. Remove from heat and stir in 1 tablespoon cold unsalted butter.

• Remove plantains from salt water and pat dry. Gently drop into the 325°F oil and deep-fry until lightly golden and cooked all the way through, about 12 minutes. Stir plantains occasionally, keeping an eye on the temperature of the oil. (A burnt plantain will be dry, dark brown, and hard to mash.) Remove from oil and drain on paper towels.

• In your mortar and pestle, mash the remaining 3 garlic cloves with a pinch of salt until you’re left with a paste. Add half of the fried plantains, the remaining 1 tablespoon of extra virgin-olive oil, 1 tablespoon unsalted butter, the chicharrones, and ½ cup of shrimp stock. Mash very well until no chunks of plantain remain. Add the remaining fried plantains and continue to mash until smooth, like a very thick mashed potato. Add a little more butter and oil if the mixture is too dry.

• Using a small bowl, mold mofongo into two half spheres and plate. Top with shrimp, sauce, and a bit of chopped cilantro. Eat right away.

3) Camarofongo it's my favorite dish because every time I eat it the flavors are still in my mind and no other food is similar it.