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.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
¿En otro idioma? – Different lang?
Vegan”Lomo Saltado”
Today I will be sharing a recipe for Lomo Saltado, Lomo Saltado is a “famous” Peruvian dish, loved by all, this dish has many versions, some friends requested the vegetarian version of this dish but I wanted to go a step further and I went for the vegan version of it, Lomo Saltado is straight forward dish simple ingredients, saute the ingredients will provide a “smoky” flavor,
the key to get an amazing Lomo Saltado is to make it in batches.
What are the meat substitutes?
You can use a variety of ingredients, my favorite ones are Shitake and Tofu, both have great texture and can absorb some of the flavors of the other ingredients.
Is this recipe gluten-free?
Not really, you could get gluten-free soy sauce to make it gluten-free.
What do you mean by “batches”?
This Vegan Lomo Saltado cooks really fast since we will work with “high” heat. If you add too many ingredients to your wok, the temperature will drop fast and instead of being a stir-fry, you will end with a stew.
"Vegan Lomo Saltado"
Ingredients
- 750 gr of Tofu in dices
- 2 cups of Cornstarch
- 3 Red Onions in wedges
- 3 Tomatoes in wedges
- 1 tablespoon of “Ají amarillo” paste
- 2 “Ají Amarillo” Chili or Any chili in julienne
- 3 tablespoon of Sweet Soy Sauce
- 2 tablespoon of Dark Soy sauce
- 1/4 cup of Cilantro
- 1/4 cup Scallions Green part
- 1 tablespoon of Sesame oil
- 2 tbsp Rice Vinegar
- 4 Portions of french fries
- Salt and Pepper
Instructions
- Mix cornstarch with a tablespoon of salt , then dip your Tofu there , reserve.
- In a hot wok or pan add 2 tablespoons of vegetable oil then add the tofu, cook until it is golden, then reserve.
- In the same wok add one tablespoon of vegetable oil then add onions, chili, "Ají Amarillo paste", let it cook for at least 2 or 3 min, saute, then add tomatoes, tofu, soy sauce, sweet soy sauce, saute. add some cilantro, sesame oil, rice vinegar, and scallions, stir.
- Serve the dish on top of french fries, in that way all the juices will fall over the fries
If you will go for tofu be sure to let it rest on paper towels to remove the extra moisture
Cornstarch will help the tofu to get crunchy and also will help to thick the stir fry.
You will love the texture of the Tofu once it is golden and crunchy
Having ingredients ready is really important for this dish, your ingredients will cook really fast, so you have to have your mise en place ready
Greens will add some contrast to this stir fry, making it even better.
I enjoyed making this vegan version of Lomo Saltado, it’s sweet, sour, salty, has a touch of spiciness and it has fries!
Vegan or not you will love this dish, simple ingredients full of flavors
What should be the next vegetarian Peruvian dish? Comment below
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