Pollo a la Brasa: Peruvian Roast Chicken (Oven Recipe)
February 13, 2021
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Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
Hello Dear friends, today I am sharing with you my recipe for Kam Lu Wantan.
Kam Lu Wantan or just Kam Lu is a Chinese/Peruvian dish, when I think about this recipe, reminds me of when back on the day I use to visit the “Chifas” (a type of Peruvian/Chinese restaurant ) with my family, my little brother, he always asked for this dish he did not like Chinese food except for this dish and since in Peru most of the restaurants serve a good amount of food, we usually ordered 1 dish for two, so I always ended eating a bit of his “Kam Lu Wantan” that is how I ended liking this dish and now when I go to a Chinese restaurant I order this dish. for the ones that never heard about the dish, it is a Vegetable Stir-fry served along with wontons and a sweet-sour sauce, if you like sweet-sour & salty flavors along with vegetables this recipe might be for you.
Here are some tips to get your Kam Lu Wantan the right way:
Ingredients for this dish are not so hard to get, most of the flavor comes from the tamarind sauce.
I used Tamarind paste, that is how I got that rich dark color, some restaurants use food coloring to get a different red color, flavor it is not so different.
Try to not get so much color on your meats, you could finish them on the sauce
Veggies are the best of the dish, they add color, texture to the Kam Lu Wantan.
A simple dish, with a lot of flavors and textures, so crunchy, sweet, and sour, perfect combination!
Kam Lu Wantan, a simple dish that you can make at home, your guests will love it! you can serve it with Arroz Chaufa and Wontons.
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
Dear readers!, today I will share with you one delicious recipe with Wheat berry , this stew is really common in Peru, it has many variations, some of them add potatoes, chicken, meat or other ingredients to this recipe. as a cook I know that having too many carbohydrates in a dish its not good , that is why this recipe will use only Wheat berry as its main carbohydrate. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Ingredients : Steps : Soak in water the wheat berry overnight In a pot add 2 tablespoons of oil, cook onions, garlic, “Aji amarillo paste” , until tender. about 5 min Once its cooked, rinse the wheat berry and add it to the previous mix , give it a stir ,add the bay leaf, the chicken broth or water, tablespoon of salt, put a lid on it and let it cook for at least 18 min, let the broth evaporate. Once its cooked , add milk , let it bring to a boil , add parsley and turn off the stove. Add some fresh cheese to the dish and some salt and pepper if needed, Enjoy! I think that is a great way to eat Wheat berry , if you cant soak the wheat berry overnight you can cook it on a pressure cooker , but it will take like 40 min to 1 hour , I know if you cook this dish at home you wont regret it. Some tools/ingredients used on this recipe:
In this opportunity I am sharing with you mi recipe of “Seco” , this is one of my favorite dish , I prepare it all the time, “Seco” is a green stew, most of the flavor and color of this dish comes from the Cilantro along with other “green” ingredients like spinach, this dish is really tasty and actually pretty easy to prepare. This dish also has many versions , its prepared in almost all the Peruvian territory, every region prepare it its own way, using the “regional ingredients”, this version is pretty particular since I will deep fry chicken and use the “Seco” like a sauce. Links for the ingredients / tools I use on this recipe will be at the bottom of the post “Seco con Pollo” | Servings: 4 Ingredients : For the Fried Chicken: 1 Chicken breast 2 beaten egg 1.5 Cups of flour Bread crumbs Salt and pepper to taste Steps : Blanch your Leaves, in a pot add 3 cups of water and bring it to a boil then add your cilantro and spinach and let it cook for 40 seconds then set them aside. In a pan add 3 tablespoons of oil then add onions, garlic, Aji amarillo paste, and let it cook for at least 5 min or until tender. In a blender add the previous mix along with the leaves, salt,pepper, and half cup of raw peas, add some of the chicken broth if needed, blend until smooth then reserve. In a pot add the previous mix along with the potatoes peeled and sliced, add the chicken broth let it boil then turn the heat to low/medium heat and let it cook for at least 15 min(cook with a lid on), when 10 min passed add carrots and peas then let it finish, add some salt pepper to taste if needed. Trim your chicken then add salt and pepper, flour your chicken the pass it through eggs then breadcrumbs and deep fry it, for at least 5 min or until tender. In a plate serve the Seco along with potatoes and on top of it the Chicken. This a recipe you must try , I love Seco , the traditional way of eating it is with some meat but I am really tired of eating meat plus its not so healthy to eat it often , if you are trying to stay healthy then you can skip the deep frying part, instead of deep frying you can add your chicken to your Seco with the potatoes and let it cook , hope you can prepare this at home soon its a simple dish that I know you will love! Some tools/ingredients used on this recipe:
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
Hello lovely readers today I am sharing with you my recipe of Stir fry wheat , this is similar to a “Arroz Chaufa” a.k.a fried rice , this dish is really simple to prepare and best of is that you can add all the veggies you want to it so it is really versatile. Some tools/Ingredients I used , will be at the bottom of the post “Chaufa de Trigo”| Servings: 4 Ingredients : 1 Cup of diced bell peppers 5 Tablespoons of soy sauce 1/2 Cup of spring onions leaves 2 Tablespoons of sesame oil Salt and Pepper Steps : In a pan add tablespoon of oil add your eggs, once are cook crumble them then reserve. In a hot wok add 2 tablespoons of oil , then cook your chicken for 2 min per side saute and reserve. In the same wok add 1 tablespoon of oil then add garlic , ginger and saute for a min then add peppers and snow peas let them cook for at least 2 min then add the cooked wheat and saute add also chicken , eggs , soy sauce , teaspoon of black pepper and saute , finish the dish with some sesame oil and spring onion leaves. That is it guys a different way to eat wheat , try it at home and do not forget to share this recipe! Some items I used on the recipe:
Dear readers today I am sharing with you one of my favorite sauces, Tamarind sauce, in Peru we love Chinese food and we got a “Chifa” in every corner (Chinese – Peruvian restaurant), on those places they serve wontons with Tamarind sauces, I felt in love with this sauce, but the truth is that every single restaurant had their own way of making it , most of them used pre-made sauces and added some fresh ingredients others used honey, orange and there were even others that they used ketchup and sugar to make a tamarind sauce, I have to say I tried many tamarind sauces , the recipe I am sharing with you today is my favorite one , the one I felt in love with. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Tamarind Sauce | Servings: 1 Cup Here is a pic of the Tamarind you can use fresh Tamarind or Tamarind paste , if using paste use 3 teaspoons of paste. Steps : Peel the tamarinds then boil them with 2 cups of water for 5 min then pass it through a strainer In a pot add oil, ketchup, ginger and garlic , let cook for at least 2 min, then add sugar, tamarind water, let it boil for 2 min. Add 1 tablespoon of cornstarch dissolved in a little bit of water, bring to a boil and turn off, transfer to a bowl and its good to go That is it guys , serve this sauce with wontons, this sauce is the base for a lot of dishes , it is actually pretty simple to prepare so try it out and tell me how it goes! ome tools I used on this recipe
