Bistec a lo Pobre (Peruvian Steak with Fried Egg)
January 30, 2020
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Bistec a lo Pobre, is a simple dish with 3 key ingredients: Beef, Fried Eggs, and Plantains.
Today I am sharing my recipe of Lasagna de Ají de Gallina
Ají de Gallina is actually a pretty common entree in Peru, it is a creamy chicken/hen stew a bit spicy, served with hard-boiled eggs, potatoes and olives. this time we are turning this dish into a lasagna, adding some bechamel to make it even more creamy!
Lasagna is one of my favorite dishes, what I love about it is the fact that you can turn many flavors into one, those layers transport many flavors, and the creamy and light texture of the Ají de Gallina will go great in a Lasagna.
Tips & Tricks to get this recipe right:
– The Ají de Gallina should not be super thick, it has to be runny it is okay if it is a bit loose since it will dry out a bit when baked.
– Using chicken instead of hen will save some time however you will lose a lot of flavors too.
– Use good parmesan (like Parmigiano Reggiano), this will drastically change the flavor of the dish.
If you are a fan of Ají de Gallina, you will enjoy this Lasagna of Ají de Gallina, the combination of flavors and textures make this dish, a great one.
Making Ají de Gallina makes me so hungry, the flavors and aromas of this dish are really good!
The texture should be a bit loose, it will dry a bit once it is on the oven
I just love a good Lasagna and Aji de Gallina makes it even better.
Lasagna de Ají de Gallina, a delicious dish, layers full of flavor and texture.
Bistec a lo Pobre, is a simple dish with 3 key ingredients: Beef, Fried Eggs, and Plantains.
A Peruvian-style Swiss chard pie with buttery homemade crust, creamy bechamel filling, hard-boiled eggs, and cheese. A family recipe from my grandmother’s cookbook.
Today’s recipe is all about flavor, I love peanuts in Peru we use it for a variety of dishes , sometimes to thick some sauces , sometimes to prepare some desserts, in salads you name it, so I am sharing with you my recipe of Peanut sauce, super easy and delicious. Chicken in Peanut Sauce | Servings: 4 Ingredients : Steps : In a hot pan add 2 tablespoons of vegetable oil , cook your chicken 2 min per side then reserve. In the same pan add onion, garlic , Panca paste, peanuts, and let it cook for at least 5 min or until tender , stir constantly Once its cooked blend it (add some milk if needed) and return the mix to to the pan add the rest of milk , chicken, paprika,sugar, salt and pepper if needed, bring the sauce to a boil , turn off the heat and let it rest for 5 min Serve this dish along with cooked potatoes and sprinkle some chopped parsley on top. That is it guys , I know you will love this peanut sauce , it is full of flavor , I love the texture and it has a bit of spiciness. Tools I used on this recipe
Hello guys , today I will be sharing my recipe of Broad Beans Stew, Broad Beans (or Faba, Fava) are used in a variety of dishes in Peru we have them fresh and dried and both are used in different ways, the dried one more for soups , stews and the fresh one more for salads , some quick stews but both of them are really good so for this recipe you can use the one you have access to. Some tools/Ingredients I used , will be at the bottom of the post Broad Beans Stew | Servings: 4 Ingredients : Vegetable Oil 300 gr of Cooked Broad Beans (Soaked overnight if using dry ones) 1 Red Onion , diced 3 Garlic Cloves , mushed 1 Tablespoon of “ají mirasol” 3 Potatoes peeled and diced 1 /4 cup of Evaporated Milk 1 Teaspoon of Paprika 1 Teaspoon of Cumin Salt and Pepper Steps : Cook the dried board beans in boiling water for 10 to 15 min, then drain and reserve, fresh ones can take 3 to 5 min to cook In a pot add 2 tablespoons of vegetable oil then add onion, garlic, ají mirasol paste and let it cook for 5 min or so. Once its cooked add 2 Cups of water potatoes and seasoning , then let it cook for 8 min. Once the potatoes are cooked add the board beans mix it and let it boil for 3 to 5 min add milk give it a stir and let it sit for some minutes , add tablespoon of salt and teaspoon of pepper. That is it guys simple recipe that you will love , try it at home and do not forget to share it with your friends! Stuff used on this recipe:
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
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:
Hello dear readers, today I will sharing with you a really delicious snack we all love in Peru , I am talking about “Cancha” or “Canchita” a Peruvian Pop Corn that goes with a lot of dishes being Ceviche one of the most common that goes with Cancha, This Peruvian Pop Corn is special , its full of flavor and the texture is really crunchy. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Canchita | Servings: 8 500 gr or 1 Package of Cancha 1/4 cup of vetable oil Salt to taste Here is a picture of the kernel: Steps: In a hot pot add oil, and the kernels , stir until it start popping , then put a lid on it and “Shake the pot” from time to time so your “Canchita” wont get burned. You should end up with something like this Strain it so it removes the excess of oil , once they are warm add some salt and they are good to go! In some parts of Peru we ate it along with some fresh cheese , I personally love it with cheese, but its up to you , I hope you can cook this snack at home and I know you wont regret it! Some tools/ingredients used on this recipe: