Bawang Putih Tostones: Pisang Goreng Puerto Rico dengan Nasi dan Kacang

Instructions

1. Peel the plantains and cut them into 1-inch thick disks. Place the garlic in a bowl with the water and set aside.
2. Heat enough oil in a large skillet so that the disks will be half way submerged in the oil. When the oil is shiny and a drop of water sizzles across the top, add the plantains. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned. Remove and place on a paper towel lined plate.
3. Place the plantains on a cutting board, smash with the back of a wooden spoon to make them half as thick, and let them soak in the garlic water for about a minute.
4. Remove, dab them dry and wipe off garlic pieces so they don’t burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a deep golden color and a crispy texture. Drain again on paper towels, sprinkle with ground sea salt, and serve with rice and beans.