We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
¿En otro idioma? – Different lang?
Pollo Saltado – Stir fry Chicken
Pollo Saltado, one of the most comon dishes in Peru, Those who have had the fortune of visiting Peru or have tasted their “international” dishes know the “Lomo Saltado”, Pollo Saltado, it is a variation of the Lomo Saltado, a cheaper alternative, without losing the flavors aumados that are obtained from the Sautéed.
At home my family prepared this dish when they did not feel like cooking, since it is easy to prepare but I must say that they skipped some steps that make this dish be as delicious as any Lomo Saltado.
When I was in the cooking school “the real Lomo Saltado”, I saw a way to prepare it and I understood the concept of the dish, the idea is to get the protein to have that smoky flavor that all Peruvians love. also the meat has to be tender kind of juicy.
In the first bite we can taste acid, sweet, spicy and bitter flavors that ingredients will provide. It is important to emphasize that Peruvian food is a cuisine that was forged thanks to the mixture cultures and its diversity of cultures is its great treasure.
Pollo Saltado - Stir Fry Chicken
Ingredients
- 3 tbsp Vegetable Oil
- 1 unit Chicken Breast Stripes
- 3 unit Tomates Wedges
- 2 unit Red Onion Wedges
- 2 unit Ajies Amarillos Julianne
- 2 tbsp White Vinegar
- 5 tbsp Sillao/Salsa de Soja
- 1/4 cup Cilantro Leaves
- Salt and Pepper
- 4 portions French fries
Instructions
- Cut veggies and reserve (make them have the same size for uniform cooking)
- In a wok or hot pan add oil, then the chicken let it cook for 1 minute per side, sauté or make circular movements with the pan, reserve.
- Add onions, Ají and let them cook for 2 minutes add tomato, chicken, sauté, add sauces, sugar vinegar, salt, and pepper.
- Mix with french fries, add the cilantro and its good to go
When I cook I always look for fresh ingredients, if I can not find “Ají Amarillo”, I replace it with another ingredient like Jalapeño, Peppers / Peppers are also a great alternative.
The smoked flavors are the key to this dish to achieve the best result I always do it “batches” or portions, because if I try to sauté all the ingredients at once, the oil temperature would drop and I would not achieve to smoke the ingredients , I probably would end with something like a stew.
I make this dish often I like it since it can be done in a flash, the best of all is that the ingredients you might have them already. Would you give Pollo Saltado a try?
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