I think so too.
food Comida South America!
- Thread starter Tinnie
- Start date
Nice!
Tripe presentation is not far from sliced lotus root. Just eat it!!!
Tripe presentation is not far from sliced lotus root. Just eat it!!!
I've not had that ...
But I don't like the texture of fats in my mouth, truthfully ...
Probably why I don't choose rib-eye or strip nine times out of ten, and opt for mignon, round, and sirloin ...
Even prefer Canadian bacon to real bacon ...
Never have had pork belly ...
I'm pretty consistent on this one!
But I don't like the texture of fats in my mouth, truthfully ...
Probably why I don't choose rib-eye or strip nine times out of ten, and opt for mignon, round, and sirloin ...
Even prefer Canadian bacon to real bacon ...
Never have had pork belly ...
I'm pretty consistent on this one!
This restaurant only serves it on Saturday. I heard 4 other people order it while I was there, and I ate alone, so it is definitely a popular dish. The cook at this restaurant kills it! The chanfainitas at this spot is always on point, and that is hard to do. I would love to meet the chef sometime, and let me shadow him in the kitchen. The leche de tigre there is out of this world, and don't get me started on their jalea...Tinnie said:
Thegreenchilemonster said:
You're killing me man!
Yeah in Peru many soups are only avaliable on a specific day of the week because they are made in such big batches. The couple of restaurants here in Sydney seem to be more interested in image and giving off the appearance of fine dining.... such is the trendy thing here.... and the result is hugely overpriced, poor quality food.
Your place sounds like quite a good hole in the wall place.
I was actually going to ask you if you knew the secret to making Jalea?.... i remember ordering some when i visited Paracas.... it blew my mind.... and to this day cant figure out the flavours that made it so special..... it was no run of the mill fried seafood thats for sure....
It is a hole in the wall for sure, but when all of the waiters speak Peruvian Spanish, and the majority of the patrons speak Peruvian Spanish, you know you're in the right place.Tinnie said:
I went to a seminar where Jose del Castillo Vargas showed in person how to cook a proper chicharron de pulpo. It is the same as making jalea, except with only the octopus. I've been able to emulate it pretty well, but nothing touches his version. I know, because after the seminar, he let everyone sample his food. When I make jalea, I can get the squid and octopus done well, but the rest of the mariscos end up either over or under cooked. It is a true art to get the timing right for everything to be perfect.
Malarky said:
Everything Thegreenchilemonster has posted has been bang on, in presentation and flavours...... restaurant quality without exaggeration.... if any of his dishes have caught you eye, i would go with that....
In general..... Ceviche, Papas a la Huancaina, Aji de Gallina, Lomo Saltado, Anticuchos and Arroz con Pollo are staples of most restaurants, that are enjoyed by Peruvians and guests alike.
of course there is so much more.... i could go on and on....
Today made some Locro de Zapallo (Pumpkin stew) which i have been craving for about a week now. Once again not a hard dish but very tasty.
Ingredients:
- 1kg Japanese pumpkin diced
- 1/2kg potato diced
- 1 onion
- 2T garlic
- 3T Aji Amarillo paste
- 1/2C stock
- 300g Queso Fresco (i used halloumi)
- Broad beans or peas
Sautee onion/garlic/aji. Add pumpkin and potato, mix through onion/aji mixture. Add stock and then cover, bring to boil, then reduce heat and simmer. Pumpkin will release its own liquid, occasionally stir until pumpkin has broken down into a thick puree. Season then add cheese and broadbeans, cover on a low/med heat for another 5-10 mins. Done.
Ingredients:
- 1kg Japanese pumpkin diced
- 1/2kg potato diced
- 1 onion
- 2T garlic
- 3T Aji Amarillo paste
- 1/2C stock
- 300g Queso Fresco (i used halloumi)
- Broad beans or peas
Sautee onion/garlic/aji. Add pumpkin and potato, mix through onion/aji mixture. Add stock and then cover, bring to boil, then reduce heat and simmer. Pumpkin will release its own liquid, occasionally stir until pumpkin has broken down into a thick puree. Season then add cheese and broadbeans, cover on a low/med heat for another 5-10 mins. Done.
That looks delicious! Great job on that dish there Tinnie, thanks for sharing! It's pumpkin season here, and my wife loves pumpkin/squash soups. I'll be making this dish soon.
Looks good. I love some Thai pumpkin curry I bet this would be a little similar.
I made locro de zapallo for dinner, following Tinnie's recipe. I used fresh aji amarillo from my garden, and blended them up with garlic, and a tablespoon of huacatay paste. The longest part of the whole thing was breaking down a whole kabocha pumpkin into slices. I added the cheese chunks on top right before serving it. This came out fantastic. Such a great dish to welcome the Fall. Thanks again for sharing Tinnie!
The Hot Pepper said:
MMMMmmmmmmmm ive not had thai pumkin curry in a loooooooong time.... gonna have to make some soon.....
Great looking plate chilemonster!!.... i bought some evaporated milk but was a little
and forgot to add it...Bought some cuts of lamb neck yesterday with the intentions of trying your seco de cordero recipe.... hoping to get some cranking later tonight...
Definitely give the seco de cordero a shot, it doesn't disappoint. Make sure to use a ton of culantro, if you've got it.Tinnie said:
MMMMmmmmmmmm ive not had thai pumkin curry in a loooooooong time.... gonna have to make some soon.....
Great looking plate chilemonster!!.... i bought some evaporated milk but was a little
Bought some cuts of lamb neck yesterday with the intentions of trying your seco de cordero recipe.... hoping to get some cranking later tonight...
Thank you for sharing your recipes TGCM. For your Seco, i did think it was a little strange that you blended your onions.... but once it all started to come together it all made sense.... little tips like these are invaluable. I did change it slighty to use what i had at hand... used a swig of cervesa negra as i didnt have mead... also as far as im aware culantro isnt commercially avaliable here.... i added a blended bunch of corriander.... probably couldve used a second bunch in retrospect.... but id rather a little less than too much....
The end result was delicious... your recipe is definately a winner...
....and i have leftovers out the wahzoo
The end result was delicious... your recipe is definately a winner...
....and i have leftovers out the wahzoo
That looks banging Tinnie! I'm sure your coriander replacement worked well, since culantro is in the coriander family anyway. You guys have some of the best lamb over there in your part of the world, so I bet it came out fantastic. I always go for Australian lamb here, unless I can get some of the locally raised halal lamb in season from my Paki butcher down the road. I'll also settle for the Chivito lamb from my Argentine butcher, but that requires a 45 minute drive, and a purchase of damn near a full lamb to make it cost effective.Tinnie said:Thank you for sharing your recipes TGCM. For your Seco, i did think it was a little strange that you blended your onions.... but once it all started to come together it all made sense.... little tips like these are invaluable. I did change it slighty to use what i had at hand... used a swig of cervesa negra as i didnt have mead... also as far as im aware culantro isnt commercially avaliable here.... i added a blended bunch of corriander.... probably couldve used a second bunch in retrospect.... but id rather a little less than too much....
The end result was delicious... your recipe is definately a winner...
....and i have leftovers out the wahzoo
Tonight i made Arroz con pollo peruano (peruvian chicken rice) which is a really great comfort food for me.
Ingredients:
- 6 pieces of chicken (1.2kg), skin on
- 2C rice
- 1 onion diced
- 1 carrot diced
- 3 or 4 cloves garlic
- 1T Aji amarillo paste
- 1C Peas
- 2 small bunches of corriander (i only used 1 today as it was expensive) blended with 1C of water
- 2C chicken stock
- salt and pepper.
To serve: Salsa criolla and crema a la huancaina (i had some crema de rocoto at hand i used instead)
Method:
Season chicken pieces, then in a hot pan seal the chicken on all sides making sure to render down the skin, remove and set aside. In left over oil/fat, sautee onion and carrot, after a few minutes add Aji paste and garlic. Add rice, season with salt, then the stir rice to coat it in the oil. Add blended corriander,stock and peas, stir through, then return chicken to the pot. Bring to a boil, then put lid on the pot, turn stove down to a low setting and leave for 30-35 minutes. Done. Alternatively, the sealed chicken and sauteed veges can just be added to a rice cooker with everything else, with the results just as good.
Ingredients:
- 6 pieces of chicken (1.2kg), skin on
- 2C rice
- 1 onion diced
- 1 carrot diced
- 3 or 4 cloves garlic
- 1T Aji amarillo paste
- 1C Peas
- 2 small bunches of corriander (i only used 1 today as it was expensive) blended with 1C of water
- 2C chicken stock
- salt and pepper.
To serve: Salsa criolla and crema a la huancaina (i had some crema de rocoto at hand i used instead)
Method:
Season chicken pieces, then in a hot pan seal the chicken on all sides making sure to render down the skin, remove and set aside. In left over oil/fat, sautee onion and carrot, after a few minutes add Aji paste and garlic. Add rice, season with salt, then the stir rice to coat it in the oil. Add blended corriander,stock and peas, stir through, then return chicken to the pot. Bring to a boil, then put lid on the pot, turn stove down to a low setting and leave for 30-35 minutes. Done. Alternatively, the sealed chicken and sauteed veges can just be added to a rice cooker with everything else, with the results just as good.
Good work mate, looks really tasty.