Category Archives: Criolla

Ver post de Meats

Lomo Saltado

Posted on Friday July 22nd, 2011 by Monica

10 people

Number of Diners

Newbie

Difficulty Level

40m

Preparation Time

15m

Cooking Time

Ok, I’m back I promise!!! I’m a living change so it’s difficult to keep with everything… but one thing I’m telling you for sure: I wouldn’t change my Peruvian Lomo Saltado for anything in the world!

So… we are close to our Independence Day, 28 de Julio, where us peruvians all over the world celebrate by eating and drinking peruvian food. And of course all peruvians in Perú… which I envy because they get to travel as well since it is holidays! Anyway, I thought about this post before time so you can do it for our special day 28 de Julio or any day you like. It was also the chosen one in my facebook fan page as the next recipe I should post, so timing is perfect. Let me warn you, people are always impressed and want more than more. I prepared it to some friends in Berlin and they enjoyed it very much!

Lomo Saltado

Peruvian Lomo Saltado is a very typical ‘comida criolla’ dish. Some people say it has the Chinese influence (called Chifa) since it is prepared in a wok and the cut of the ingredients is like a typical chinese sautée. It is an easy plate, just make sure you have the rice and fries ready, then it’s all about cutting the ingredients and 10 to 15 minutes in the wok. The meat should be tender. The best quality always makes the best taste, since it is the main ingredient. However if you are cooking for many and don’t want to spend so much money there are many good meats and not so expensive. Be sure it has no nerves and it remains tender when cooked.

Ingredients.

1,2 kg beef tenderloin

Go to Recipe of Lomo Saltado

Posted in Meats, Criolla, Peruvian | Tagged 28 de Julio, cooking, easy, lomo saltado, step by step, Perú, recipe, soy sauce, sillao, wok | 2 Comments

Ver post de Criolla

Starter: a traditional peruvian ‘Causa Limeña’.

Posted on Monday June 6th, 2011 by Monica

8 people

Number of Diners

Beginner

Difficulty Level

20m

Preparation Time

45m

Cooking Time

Last Sunday came friends at home for lunch. My aunt was also visiting Madrid and it had been a while since I didn’t invite many friends over. I was eager to cooking all day long. So I prepared a three-course menu with a starter, a second plate and dessert. The starter was this ‘Causa Limeña’, a very traditional peruvian dish. I bought a very good quality tuna I was wanting to try a while ago from El Teso (and I have to tell you I highly recommend it, delicious tuna).

For the ones who haven’t tried it yet and don’t know what it is: imagine a cold lasagna made of potato puree (with lemon and chilli) filled with whatever you like. In Perú we make it of chicken, octopus, tuna, crab, asparagus, whatever you like!! Be creative!!! Perfect for summer time, do it on a Monday and to the fridge. You’ve made yourself an excellent afternoon ‘snack’ for children after school, surprise for friends, light lunch. I love it. I am in love with my peruvian Causa. Let’s start with the menu then.

Ingredients. Makes 8 personal ‘causas’ or one medium 20 x 20 cm pyrex.

For the causa:

1/2 kilo of potatoes
1/4 cup of vegetable oil
4 tablespoons of pasta de ají amarillo
2 limes
3 lemons
1 avocado
1 can of a good quality tuna
salt and freshly ground pepper
1 cup of home-made mayonnaise (below)

For the home-made mayonnaise:

1 cup of vegetable oil
1/2 garlic clove or a teaspoon of roasted garlic paste (provides a softer flavour)
the juice of half a lemon
1 tablespoon mustard
1 egg
salt and freshly ground pepper

Go to Recipe of Starter: a traditional peruvian ‘Causa Limeña’.

Posted in Criolla, Starters, Peruvian, Appetizers | Tagged avocado, tuna, causa, causa limeña, cooking, easy, mayonnaise, morrillo de atún, palta, papa, step by step, patata, peruvian, recipe, summer | 5 Comments

Ver post de Criolla

Fish “chorrillana” styled

Posted on Wednesday January 26th, 2011 by Monica

6 people

Number of Diners

Normal

Difficulty Level

20m

Preparation Time

30m

Cooking Time

Back to Perú. Delicious and typical peruvian fish plate.

Primer fin de semana en Lima, verano y a la playa! Sábado tempranito nos dirigimos al mercado de Mala en busca de pescado fresco y nos encontramos con la deliciosa corvina. Adjudicada. ¿Y cómo la preparamos? Como le gusta a mi papá: a la Chorrillana.

Fish "Chorrillana" Style

Ingredientes. Para 6.

6 filetes de corvina o cualquier pescado blanco fresco
harina para enharinar el pescado y espesar la salsa final
3 cucharadas de aceite vegetal
3 cebollas rojas cortadas en tajadas gruesas
1 ají despepitado cortado en tiras
1/2 taza de arverjitas/guisantes
1 pimiento rojo sin pepas cortado en tiras
3 tomates pelados, partidos y sin pepas (reservar el jugo de las pepas)
1 taza de caldo de pescado
1/2 taza de pisco o vino blanco
3 cucharadas de vinagre de vino blanco
1 1/2 cucharadas de paprika/pimentón
2 hojas de laurel
1 cuchara de ají panca molido
1 cuchara de culantro/cilantro picado
1/2 cucharada de orégano seco
2 dientes de ajo picados finamente
sal, pimienta y comino
arroz con choclo para acompañar

Preparación.

Condimentar los filetes de corvina con sal, pimienta y comino.
Emharinar y freir en una sartén con aceite hasta que estén dorados por ambos lados. Reservar.
Por otro lado, en una sartén calentar el aceite y freir el ajo y la cebolla a fuego medio hasta que se doren.
Agregar 2 cucharadas de harina, paprika, ají panca y mezclar bien hasta que se disuelva.
Agregar el laurel, pimiento rojo, pisco, vinagre, caldo de pescado, jugo de las pepas de los tomates colado y ají amarillo fresco.

Go to Recipe of Fish “chorrillana” styled

Posted in Criolla, Peruvian, Fish and seafood | Tagged peruvian chilli, chorrillana, sea bass, market, peruvian, fish, summer | 1 Comment

Ver post de Poultry

Peruvian Ají de Gallina

Posted on Saturday January 15th, 2011 by Monica

6 people

Number of Diners

Normal

Difficulty Level

1h 30m

Preparation Time

30m

Cooking Time

This is a peruvian “comida criolla” typical dish. This recipe goes to all the lovers of my country’s food: Perú. This Aji de Gallina goes as a special treat to Carolina!

Ají de gallina.
Ingredients. Serves 6.

1. For the broth:

1 1/2 hen in quartes
1 white onion
1 celery stick
1 carrot

2. For the ‘ají’:

1 tablespoon garlic paste/4 garlic cloves finely chopped
1 medium red onion finely chopped
2 white bread slices soaked in milk
8 tablespoons of ají amarillo paste
100 gr parmesan cheese
4 cups of the broth
1 kg baked potatoes
4 cooked eggs
black olives
salt, pepper and cumin
1 teaspoon orégano
1/4 cup of vegetable oil
2 tablespoons nuts/pecans

Preparation.

Put the hen in a skillet with water covering it. Add salt, pepper, celery, carrot and onion. Boil and cook for aproximately 45 minutes. While you are cooking the broth boil the eggs and potatos, and prepare the rice. I usually prefer doing the broth the night before, that way the rest is more straight forward the next day.
Reserve the broth and shred the hen.
In another skillet stir-fry the onion with the garlic and add the ‘aji’, cumin and oregano.
Cook until the mixture separates from the oil.
Add the soaked bread (previously processed) and stir in well.
Start adding the broth, stirring well. Add more milk if necessary. Add salt.
To this mixture add the shredded hen and stir well, adding more broth and milk if necessary.
Finally, add the parmesaon cheese and nuts/pecans. Taste for spicy need and salt.

Go to Recipe of Peruvian Ají de Gallina