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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
¿En otro idioma? – Different lang?
Tallarin Saltado – “Chifa Style”
Today I am sharing my recipe of Tallarin Saltado, This dish brings back a lot of memories for me, while young I ate a lot in “Chifas” (Chinese Peruvian Restaurants).
I use to go to “Chifas” and when I did not know what to ask I always ordered “Tallarin Saltado”, they served a dish full of noodles and veggies, the best part is that it was always all steamy and juicy.
Just to think about it makes me hungry, the funny thing is that I never asked my self how they prepared that dish until I start cooking at home, Once I got into cooking I tried to cook Chifa dishes at home even though those dishes were not that expensive, I really wanted to replicate the exact flavor of that “Tallarin Saltado” on that particular restaurant near home.
It’s been years since I went to a Chifa but I have those flavors stuck on my mind, I feel pretty happy with the results and let me tell you that you will be pretty happy with this recipe.
This is a staple in every “Chifa” restaurant in Peru, simple dish with lots of veggies and a great flavor.
"Tallarin Saltado - Chifa"
Equipment
- Wok
Ingredients
- 4 portions Egg Noodles (Cooked)
- Vegetable Oil
- 1 tbsp
Minced garlic
- 2 tbsp Minced ginger
- 1 Bell Pepper Julianne
- 2 Jalapenos or "Aji Amarillos" Julianne
- 2 cups Snow Peas Julianne
- 1 cup Scallions (White Part)
- 2 cups Cooked Broccoli
- 1 Pak choi Julianne
- 2 tbsp Sesame Oil
- 5 tbsp Soy Sauce
- 1/2 cup Potato Starch or cornstarch
- 1/2 cup Chicken Stock
- 1 tbsp White Sugar
- Salt & Pepper
Chicken Seasoning
- 1 tbsp Potato Starch or cornstarch
- 1 Chicken Breast into Strips - bite size
Instructions
- Season the chicken with salt and pepper, then add 1/2 cup of cornstarch/potato starch, after that cook it in a hot wok/pot for 4 min per side then reserve.
- In the same pot add ginger, garlic and let it cook until tender
- Add Veggies , saute them then add chicken , noodles , soy sauce, sugar , stir.
- Mix the tbsp of cornstarch/Potato starch with the chicken stock or water then add it to the stir fry, bring to a boil and finish the dish some sesame oil.
First thing I noticed on this dish is that the chicken “had no color” it looked liked boiled but it tasted “roasted” kinda of smoky, the “trick” was in the potato starch, it prevent it for having color while it helped to thicken the dish too.
When a “Tallarin Saltado” arrived to a table it came all steamy and it was full of juices but it the juices were not loose, I always wondered what kind of juices they used, I discovered that most of the time is Chicken stock, Pork Stock or a combination of both. Stocks adds lot of flavor and the starch will help prevent it to go loose.
its not hard to prepare this dish, it is totally worthy of your time, just great dish to share with your love ones. Have you ever been to a “Chifa”? if so what memories it brings back?
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