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Cheese & Potato Pierogi

At any given moment I’m an arm’s reach from my cellphone. It’s not just a phone, it’s a laptop, a GPS, and – when my daughter tells it “I love you” – a female voice replies with almost lifelike bashfulness “You are sweet.”  Frankly, I’m frightened.

That’s why, when I receive mail – real mail, bundled up in cardboard and clear packing tape – I get so excited. Cardboard boxes don’t talk back. The postage stamp doesn’t double as a GPS when I’m fifteen minutes late for a show. It simply sits there, until I open it. The best possible mystery. The way it should be.

This week, Global Table Adventure received a package from my mom which tickled my funny bone in the most delightful way. This is reason #3,568,999 why my mom is so special. Ava, who was  as curious as I was, tore out the sheets of crinkly tissue paper to reveal a heavy duty heart-shaped bowl, small pitcher, and a covered sugar bowl. The bottom of each bowl read “Handmade in Poland.” Mom found them at a rummage sale, just in time for our feast.

I instantly knew the heart bowl was the perfect hug-shape for a stack of butter and onion-fried Peirogi. These central and eastern European dumplings are stuffed with anything from potatoes and cheese to sauerkraut or even prunes (the prunes being a sweet, dessert-style peirogi). These little bundles of comfort are so popular, you can even find them in American supermarkets. I’ve purchased them many times myself. Our version uses some cheddar, but for even more authenticity go for straight farmer’s cheese.

Still, despite the convenience, I wanted to try my hand at making them. We’re living in the rise of the cellphone “friend.” It’s time to push up our sleeves, slow down, and roll out some dough with our children.

Now, there’s a famous Polish saying “Piękna miska jeść nie daje,” which means a beautifully decorated plate won’t feed anyone.

I’m not so sure. Because, sometimes the plate inspires me to make something special to put in it.

Adapted from The Best International Recipe.

Serves 2-4

Ingredients:

Dough:

2 cups flour
1/2 tsp salt
2 eggs
1 Tbsp vegetable oil
4-5 Tbsp water, or as needed to bring the dough together.

Filling

1/3 cup onion caramelized in 2 tbsp butter (about 1 onion, plus more for serving, if desired)
1 medium russet potato, boiled then skinned
1/3 cup shredded cheddar
1/3 cup farmers cheese
salt
pepper

4 Tbsp butter, for frying pierogi

Method:

Sometimes it’s not what’s on the outside, but what’s on the inside. This is as true of the humble Pierogi as it is of you, me, and certain Polish “hills.”

Just look at this mysterious architecture. Stunning. At least there are windows.

Twierdza Srebrna Góra. Photo by Ksiestwo.

Find a special kitchen spot and get to work… Boil and skin a russet potato, then mash with the cheesy, oniony goodness. Don’t forget the salt and pepper. Cover and refrigerate until cool.  (Once the filling is chilled, it will be firmer and easier to work with).

Meanwhile, prepare the dough by pulsing everything together in a food processor, or by mixing by hand in a bowl. Stream in just enough water to get it to pull together into a soft, workable dough. Wrap in saran and let rest about thirty minutes. This will let the gluten relax and make the dough easier to work with.

While it’s resting, go dance a little dance. Polish, preferably.

Traditional Polish Dancing. Photo by Nevit Dilmen.

Once you’ve danced enough to work up a sturdy kind of hunger… cut circles and top with a dollop of potato filling.

Pull the dough around the filling and pinch together at the top, then work around the edges. You might find it easier to work with less filling at first, but try to gradually work up to nice, plump pierogi. The dough should be elastic enough to do so.

You can either freeze them or boil right away. Simply cook until floating and the dough is cooked through – this only took about 3-5 minutes for me, but will depend on how thick your roll out your dough. Drain and brown in butter. You might also enjoy with caramelized onions or even a dollop of sour cream.

Trying new foods… it’s a process.

Sending you much love today, and always.

 

Cheese & Potato Pierogi
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These central and eastern European dumplings are stuffed with anything from potatoes and cheese to sauerkraut or even prunes (the prunes being a sweet, dessert-style peirogi). These little bundles of comfort are so popular, you can even find them in American supermarkets. I’ve purchased them many times myself. Our version uses some cheddar, but for even more authenticity go for straight farmer’s cheese. Still, despite the convenience, I wanted to try my hand at making them. We’re living in the rise of the cellphone “friend.” It’s time to push up our sleeves, slow down, and roll out some dough with our children.
Servings Prep Time
2-4 people 1 hour
Cook Time Passive Time
30 minutes 30 min
Servings Prep Time
2-4 people 1 hour
Cook Time Passive Time
30 minutes 30 min
Cheese & Potato Pierogi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These central and eastern European dumplings are stuffed with anything from potatoes and cheese to sauerkraut or even prunes (the prunes being a sweet, dessert-style peirogi). These little bundles of comfort are so popular, you can even find them in American supermarkets. I’ve purchased them many times myself. Our version uses some cheddar, but for even more authenticity go for straight farmer’s cheese. Still, despite the convenience, I wanted to try my hand at making them. We’re living in the rise of the cellphone “friend.” It’s time to push up our sleeves, slow down, and roll out some dough with our children.
Servings Prep Time
2-4 people 1 hour
Cook Time Passive Time
30 minutes 30 min
Servings Prep Time
2-4 people 1 hour
Cook Time Passive Time
30 minutes 30 min
Ingredients
Dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1 Tbsp vegetable oil
  • 4-5 Tbsp water , or as needed to bring the dough together.
Filling:
  • 1 onion , chopped
  • 2 Tbsp butter
  • 1 medium russet potatoes , boiled then skinned
  • 1/3 cup cheddar (shredded)
  • 1/3 cup farmer's cheese
  • salt
  • pepper
For cooking & serving:
  • 4 Tbsp butter
  • 1/2 onion sliced (optional)
  • sour cream
Servings: people
Units:
Instructions
Prepare the filling and dough:
  1. Boil and skin a russet potato, then mash with the cheesy, oniony goodness. Don’t forget the salt and pepper. Cover and refrigerate until cool. (Once the filling is chilled, it will be firmer and easier to work with).
  2. Meanwhile, prepare the dough by pulsing everything together in a food processor, or by mixing by hand in a bowl. Stream in just enough water to get it to pull together into a soft, workable dough. Wrap in saran and let rest about thirty minutes. This will let the gluten relax and make the dough easier to work with.
Shape the pierogi:
  1. Roll out the dough, then cut circles and top with a dollop of potato filling.
  2. Pull the dough around the filling and pinch together at the top, then work around the edges. You might find it easier to work with less filling at first, but try to gradually work up to nice, plump pierogi. The dough should be elastic enough to do so. You can either freeze them or boil right away.
To serve
  1. Simply cook until floating and the dough is cooked through – this only took about 3-5 minutes for me, but will depend on how thick your roll out your dough.
  2. Drain and brown in butter. (Optional: add onions to the pan first and caramelize for about 15 minutes). Serve with a dollop of sour cream.

Menu: Poland (& Giveaway)

Have you ever heard the saying “All the goats jump onto leaning trees”? (“Na pochyłe drzewo wszystkie kozy skaczą.”) It’s Polish.

The saying means goats know to make due with what they are given – they leap to take advantage of the opportunity that presents itself. Real practical, those goats.

We should be more like them. Which brings me to our menu. This week, this beautiful week of October, we are given ruddy apples harvested fresh from the orchard, comforting potatoes with dirt still clinging to their rough skins, and the last cucumbers off the vine (it’s Oklahoma, what can I say).

It’s the perfect set up for a Polish feast. Will you join us?

All recipes and the meal review will be posted throughout the week.

White Cucumber Salad | Mizeria [Recipe]
Mizeria means misery in Polish, but this creamy (but slightly sweet and sour) salad is anything but. A refreshing combination of cucumbers, sour cream, dill and a hit of vinegar and sugar.

Cheese & Potato Pierogi [Recipe]
Comfort food to the rescue. These traditional pierogi are stuffed with caramelized onion, cheese and mashed potato.  Serve after browning in butter with even more sweet caramelized onion.

Polish Apple “Pie” | Szarlotka [Recipe]
Bring in the harvest with this apple dessert. The crust is something between pie crust and shortbread cookies… and is enhanced with their beloved sour cream. The filling is a cinnamon apple delight.

THE GIVEAWAY

**UPDATE: GIVEAWAY WINNER”: Congratulations to the winner of our weekly giveaway – Megan, who said

The best soup I”ve ever eaten was a homemade Italian Escarole Soup. It was made mostly of vegetable broth, cannelloni beans, an entire head of escarole, and a little bit of orecchiette. The best part was the mix of tastes and textures, especially when you add your ideal portion of grated Romano cheese, Italian herbs, and even olives or hot sauces. The best soups are those that you can personalize! (Vietnamese pho or your recipe for Burmese Coconut Chicken noodle are others that come to mind!)

Yum. Please email me by 10/15/12  to claim your Saffron Road Gift Basket, Megan!

Get your fall cooking in gear with this Global Gourmet Gift Basket from Saffron Road.

This gift basket has a set of super cute wooden spoons, spring green measuring cups, a coordinating dish towel and a World Cuisine apron. Finally, you will be equipped with three premium quality broths to whip up your favorite fall recipes.

If you can’t use the gift basket yourself, the holiday season is just around the corner. Gift hunting for your Great Aunty, twice removed? Done!

Love, love, love!

These are the all-natural (yay!), kettle cooked broths you’ll find tucked inside:

And, in case you were wondering, Saffron Road offers All Natural, Halal certified products. In their words:

“We know that great food begins at the farm, so we source our ingredients from only the finest producers available. It’s no coincidence that we buy from small sustainably run farms. All of our livestock are humanely raised with 100% vegetarian feed and are never given antibiotics. Our Halal tradition demands their proper care and welfare.”

.. they can be found in your local Whole Foods. Plus… they are now at more than 3 dozen retail locations nationwide, including Stop and Shop, and Food Giant. Hello… that’s great news!

TO ENTER:

Answer our Giveaway Question:

What’s the best soup you ever had? What made it so good? Was it the taste … or the company … or even the setting? This can be a recipe from any country in the world.

There’s no right answer, so have fun with this one…

That’s it!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

Leave your answer in the comments below. One winner will be chosen at random and announced in the Monday Meal Review on October 8 , 2012. Prize must be claimed by October 15, 2012. Saffron Road is sponsoring this giveaway. They wanted to share some global foodie love with you. Enjoy!

About the food of Poland

A city hall in Poland by Tb808.

Among the cool, rolling hills of Central Europe, which stretch like green tomcats beneath the blue sky, lays Poland … where waters run clear from the city’s industrious lip, all the way to the edge of her spiny mountains.

Situated between Germany and Belarus, the best Polish food  can be summed up by that which is hunted, foraged, or fished.  Under the filtered forest canopy, mushrooms are not just dinner, but a hobby. Fish, straight from the river, is a way of life (think herring, carp, pike, perch, eel, and sturgeon).

View from bridge in Wronki, Poland by Robson1976.

There’s no denying the local love of Pierogi – a dumpling filled with anything from potatoes and cheese to sauerkraut. You might enjoy it fried in butter and onions, served with kielbasa sausage or simply with  just a dollop of sour cream. Speaking of which, sour cream is a “go-to” in Poland, as popular as ketchup here in the United States. You’ll even find this cool, tangy milk product in everything from pie crust to cucumber salad to pierogi (and this time, I don’t mean the garnish, I mean in the filling).

Zamek Moszna. Photo by Fotografikon.

After all that comfort – if you have the room – saddle up to beets. TTry them roasted, boiled in borscht-like soup (barszcz), or in salad. They’re good for you. Every Polish mama will tell you that much. For those who prefer something a little more unique, I read on a Polish travel site that the “oldest Polish dish, and one which cannot be found anywhere else in the world, is the sour żur, a fermented soup made from rye flour and dried bread, served with kiełbasa and a boiled egg.”

Intense.

Dessert includes apple cake (szarlotka), any sort of nut or poppy seed roll (makowiec), cherry pie, and even sweet prune filled pierogi…. possibly enjoyed with Polish  Żubrówka Vodka, a popular brand that comes complete with a blade of grass from the Białowieża Forest in every bottle.

And why not. Tastier than the tequila worm, I’d imagine.

Those of you who are pregnant can skip the vodka in favor of a Polish pickle feast, either the standard salted (ogórek małosolny) or the sweet and sour (ogórek konserwowy).

Actually, pregnant or not, I’m all about the pickle.

Maps and flag courtesy of CIA World Factbook.

httpv://www.youtube.com/watch?v=Q7aCNYltQJU

Monday Meal Review: Philippines

Sasha and Keith at the 2012 Global Vision Dinner by Tulsa Global Alliance.

We all have mountains to climb  (or, since this is the Philippines’ week at the Global Table, we all have volcanoes to climb).

To cook the Philippines, I rolled two dozen lumpia shanghai, simmered pork adobo with a house-cleansing formula of vinegar and bay leaf, and slurped on bubbly, ooey, gooey sago at gulaman. And none of it was easy.

Every step of the way, I felt like I was trudging on the steep side of a cold volcano.

Until I got to the vista.

You see, this week’s cooking was made difficult by the fact that I had something else on my mind: I was scheduled to speak in front of 350 people at the Global Vision Dinner presented by the Tulsa Global Alliance. What an honor! What a treat! And, considering I’d never spoken to more than 35 people at one time, I was incredibly nervous.

My shaking hands and bad dreams told me, this was an opportunity for growth if I ever there was one.

Sunset at Agta Beach Resort, Biliran, the Philippines. Photo by Leodb.

So, I practiced the speech walking home from Ava’s school in the morning. I practiced while rock climbing at my gym. I even held a cellphone to my ear at the park and practiced while sitting on a bench, watching Ava play on the playground (Oh, the things we do to not seem crazy…).

Over the last year and a half, I’ve been so focused on figuring out what family means to me, that I’ve all but forgotten about me – the individual. On the night of the performance I stood in front of this amazing crowd, not knowing what to expect from them or myself.

The crowd sprawled out in front of me. It was the most wonderful vista. Just little ol’ me, staring out at the world. Yet, instead of being overwhelmed, I felt as though I was with friends. As I told them how much I believe in our ability to create peace and love by cooking the world, the fear fled.

As they say in the Philippines, “To a fearless person, no fence is high enough.” (Sa taong walang takot, walang mataas na bakod.)

To that, I say yes.

We can get there.

We can tackle any fence – climb any volcano – if peace is on the other side.

Lumpia Shanghai [Recipe]

What I loved most about this dish:

Lumpia Shanghai are crispy, with a razor thin crust which just begs to be nibbled again and again. The veggie-studded pork filling inside made the entire family hungry, with little Ava and Mr Picky both clamoring for more. The most fun? Rolling these up with Ava and deciding (together) which veggies to include.

What I loved least about this dish:

Ava would not have tried this except for the fact that she helped me make them. Over the last year she has consistently shaken her head “no” at anything resembling an egg roll. Until now. There aren’t too many tricks, except making sure the meat cooks through. They take a while to turn deep golden brown all over, so let them cook as long as needed for even color.

Filipino Braised Pork Adobo [Recipe]

What I loved most about this dish:

This was finger lickin’… the key to a lovely Sunday dinner in Autumn. The flavor is heavy on the vinegar with a splash of soy sauce and brown sugar. I especially loved the little bursts of heat from the black peppercorns. The family liked it, too, although they might have enjoyed it more if I had used a bit more brown sugar to balance the tang. But then it wouldn’t be adobo…

What I loved least about this dish:

I made a mistake the first time and prepared adobo with pork loin (a dry cut of meat) – never again. It’s a million times better when prepared with a nice fatty cut like pork shoulder, ribs, etc. The marbling will help the meat fall apart in the most addictive way.

Tapioca & Jello Sipper | Sago at Gulaman [Recipe]

What I loved most about this drink:

This is a great party drink – it tastes great, looks festive, and will be all anyone will be able to talk about. You can customize the flavor with any jello you like – our pandan jelly made the drink super special. Next time I’m going to try the mango. Ava had a blast with the jello (although she still won’t eat it) and looking at the tapioca (although she still won’t touch the stuff). I loved it.

What I loved least about this drink:

Ava tried this twice, but wasn’t crazy about the textures. I think if we continue to offer it as a fun drink, she may eventually go for it.

Ava’s Corner

GIVEAWAY WINNER

*Winner from this week’s Filipino Menu Giveaway was selected at random by random.org. There were so many fantastic ideas for globally-inspired baking dishes.  Congratulations to Katherine, who said:

“I would make embutido (Filipino style meatloaf) in those beautiful bowls! Also, love that this week’s cuisine is Filipino!”

Yum. Please email me by 10/8/12  to claim your mixing bowls, Katherine!

Filipino Braised Pork Adobo

philippines-pork-adobo

Sometimes I have to play games to get through a busy day with a smile. Here are some good things that help me out (in no particular order):

– watching the sun peek through the clouds.
– listening to my shoes squeak in the library.
– counting how often our daughter giggles.
– feeling her small hand in mine.

Other times it’s all about vinegar, slowly reduced with soy sauce and brown sugar, with a hit of black peppercorn and bay leaf. What? I know, I know. But it’s true. As a long time fan of Vinegar City, Pork Adobo is just right for those sweet and sour days which cling to us like paperweights.

Whatever that means.

Tropical Hut in the Philippines, by Torox.

The inspiration comes from our Filipino Global Table, which (in turn) was inspired by the cuisine of Portugal. It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side of cooking. Even ribs would be fantastic.

If you’re in the mood for something else there are many conventional and unconventional adobo options, including chicken, squid, longbeans, and catfish. For a popular creamy variation, try adding a little coconut cream at the end of cooking. It’ll take the bite off of the vinegar and give the dish tropical smoothness.

This recipe is adapted from two places – Laura Kelley at Silk Road Gourmet and Mark Bittman’s The Best Recipe.

Serve with Rice.

Ingredients:

Serves 8

2 1/2 lbs pork cut in large hunks (you can use pork belly, shoulder, etc.)

1 large onion, chopped
1 head garlic, peeled
1 1/2 tsp whole peppercorns (or 1 tsp ground pepper if you prefer)
1 1/2 cup cider vinegar
3/4 cup water
6 bay leaves
1/4 cup soy sauce
1 Tbsp- 1/4 cup brown sugar, as desired
salt & pepper

light sesame or peanut oil, to taste

Method:

Add all ingredients to dutch oven or other large pot (except oil). Start with 1 Tbsp brown sugar.

Bring to a boil and reduce to a gentle simmer. Simmer covered for 1-2 hours, without stirring (an old Filipino trick).. or until the meat is fork tender. Remove meat and brown in oil or on a grill. Meanwhile, boil the sauce to thicken, adding more brown sugar until as sweet as you’d like. The sauce should reduce until thick and syrupy.

When done reducing (this took about 30 minutes for me), return meat to the pot and…

… serve over rice.

Somewhere ever so beautiful.

he Vulcano Mount Canlaon. Photo by Studphil.

 

 

 

 

Filipino Braised Pork Adobo
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Rate this recipe!
Print Recipe
It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side of cooking. Even ribs would be fantastic.
Servings
8
Servings
8
Filipino Braised Pork Adobo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side of cooking. Even ribs would be fantastic.
Servings
8
Servings
8
Ingredients
  • 2 1/2 lbs pork , cut in large hunks (pork belly, shoulder, etc)
  • 1 head garlic , peeled
  • 1 1/2 tsp whole peppercorns , or cracked if preferred -OR-
  • 1 tsp cracked black pepper
  • 1 1/2 cup cider vinegar
  • 3/4 cup water
  • 6 bay leaves
  • 1/4 cup soy sauce
  • 1 Tbsp brown sugar , up to 1/4 cup as desired
  • salt
  • pepper
  • light sesame oil -OR-
  • peanut oil , to taste
Servings:
Units:
Instructions
  1. Add all ingredients to dutch oven or other large pot (except oil). Start with 1 Tbsp brown sugar.
  2. Bring to a boil and reduce to a gentle simmer. Simmer covered for 1-2 hours or until the meat is fork tender, without stirring.
  3. Remove meat and brown in oil or on a grill.
  4. Meanwhile, boil the sauce to thicken, adding more brown sugar until as sweet as you'd like. The sauce should reduce until thick and syrupy.
  5. When done reducing (about 30 minutes), return meat to the pot and serve over rice.

Tapioca & Jello Sipper | Sago at Gulaman

It’s Friday. We all need a little love. A quick fix to carry us into the weekend, Filipino-style. Also, we’re on our way to October, which means we’re on our way to Halloween…

The answer? <gulp> Sago at Gulaman, a.k.a. Tapioca and Jello Sipper. This drink hardly even needs a recipe.

First step, make some jello. For brownie points, make agar agar “jelly.” Agar agar is seaweed based and sets up at room temperature. Very cool. You can find it on the international aisle of Whole Foods, or at your local Asian market.

I used pandan flavored jelly from Nam Hai, one of our local Asian markets. They also had mango, lychee, and many other fun, tropical flavors. (Note: You might find it easier for dicing to make your jello in a 9×9 container – but Ava and I had a blast using these molds)

Next, up, the tapioca. Drop the dusty white pearls into a large pot of boiling water. Give several stirs and cook like pasta until completely transparent. My small pearls took almost 30 minutes, but times will vary depending on the size of your pearls and brand. Use lots of water – if you don’t, it’ll start to thicken like pudding.

You’ll know they’re done when they are completely clear, like the ball on the right in this photo:

When the tapioca look like millions of fish eggs, drain and rinse thoroughly with cold water until the tapioca itself is completely cool.

Now for delicious assembly. Spoon some into a glass… some of it might stick to the edges. It’s all good.

Slice up some of your jelly…

And toss it on top of the tapioca.

Next add crushed ice (you can make it in your blender). Try not to spill.

Pour on some cooled brown sugar simple syrup and dilute with water until it tastes just right.

Enjoy with a wide straw and a smile – slurp up those goobers and chew!

Just be warned. The entire process of making this drink is a jiggly, wiggly burst of squishiness.

In the best possible way.

P.S. Sago means tapioca and Guluman means jello/jelly. In case someone wants to know.

To make 8 servings

Ingredients:

2 cups prepared, diced jello, any flavor  (unflavored is commonly used
1 cup tapioca, cooked in boiling water like pasta, drained and rinsed until cool.
1 cup brown sugar, boiled with 1 cup water until dissolved, then cooled
crushed ice

Method:

Layer in a tall glass, drink with wide straw (like a milkshake straw) and enjoy the ride.

So… are you in?

Tapioca & Jello Sipper | Sago at Gulaman
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Print Recipe
A popular Filipino drink.
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
30 minutes 4 hours
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
30 minutes 4 hours
Tapioca & Jello Sipper | Sago at Gulaman
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A popular Filipino drink.
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
30 minutes 4 hours
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
30 minutes 4 hours
Ingredients
  • 2 cups jello (prepared, cooled and diced) - any flavor
  • 1 cup tapioca pearls , cooked in boiling water like pasta for up to 30 minutes, drained, and rinsed until cool
  • 1 cup brown sugar , boiled with 1 cup water until dissolved, then cooled
  • crushed ice
Servings: people
Units:
Instructions
  1. Layer in a tall glass, drink with wide straw (like a milkshake straw) and enjoy the ride.

Lumpia Shanghai

Are you the sun or the moon? Do you shine hot and bright, or glow cool and blue? Is there a better of the two?

There’s a Filipino folk tale that says the sun and moon once had an argument. The sun angrily told the moon “you only shine because I shine on you.”

The moon spat back, “no one likes you because you’re too hot – at least at night the women can go out and dance under my cool glow.”

This made the sun so angry, she threw sand in the moon’s face. And that’s how they say the moon got dark spots all over her face.

There’s nothing quite like bitter emotions to bring out our worst characteristics. All too easily we become blindsided by anger, jealousy, and resentment. These are normal parts of living. Of being… well… human beings. But in the midst of all this emotion, there’s a better path than acting out in anger.

The key is to realize that we all glow. And that every single glimmering spirit is valuable. Special. A dream realized.

Not only this, but we all need each other to glow our brightest.

Sure, our emotions can get the better of us at times, making us want to argue and say petty things, like the sun and the moon in the fable.

But don’t forget, when the sun threw that sand at the moon’s face, our entire world went a little dimmer.

So what are we to do on days like this?

I say slow down. And eat something crispy and comforting. You know, until we can all just … get a grip.

In the crackle-sizzle, when lumpia roll meets hot oil, my dreams are realized. I no longer am worried about petty arguments. Power struggles. Or even sadness. Instead, I’m simply that happy child who had one wish, and one wish alone – to have an entire plate filled with lumpia and as much sweet and sour sauce as my little heart desired.

This classic Filipino snack is the longer, leaner cousin to the egg roll. We’re making lumpia shanghai, which simply means pork-filled with a smattering of vegetables. Pick whatever veggies you like: they could be anything from carrots and water chesnuts, to sweet potatoes and jicama. Green onion is almost always present, as is garlic. Cabbage is a a fairly friendly sight. Some people like to add a handful of chopped shrimp, too.

There are no wrong answers.

And I know from personal experience, lumpia will help you keep your cool.

You know… should you find yourself in a sun versus moon scenario.

unset at Agta Beach Resort, Biliran, the Philippines. Photo by Leodb.

Makes 15-20

Ingredients:

1 lb ground pork
1 egg beaten
1/2 cup jicama, minced
1/2 cup carrot, minced
3 green onions, sliced thinly
1 tsp soy sauce
3 cloves garlic, crushed
1 egg
salt
1/2 tsp pepper, or more for spicier lumpia

20 lumpia wrappers
oil for deep frying

sweet and sour sauce or vinegar, for dipping.

Method:

The first step is to find lumpia wrappers. They are thinner and more delicate than eggroll wrappers, which will make for the flakier shell lumpia is known for. This brand was especially nice because the wrappers were individually separated, making it easy for clutzy me to not rip them.

Next up – the lovely I-can’t-stop-at-just-one filling. In a large mixing bowl, smash all the ingredients together (except for wrappers and oil) until evenly distributed. Be sure to add all the love you can stand.

To assemble the lumpia, place 1-2 spoonfuls of filling on a wrapper in a cigar shape. Roll a little and press your hands to elongate the lumpia.

Now fold over the sides and …

… wet the end with a few swipes of water (being sure to wipe your hand stamp a over your face in the process, like Ava).

Ta-da!

Continue rolling and press the ends together to seal. You can now fry them or freeze them. If you freeze them, freeze as shown so that they don’t stick together, then bag them up in freezer bags, using a straw to suck the air out of the back and create a vacuum.

Deep fry in oil (375F) until deep golden brown – mine took about 5 minutes when fresh, about 6 minutes when frozen.

You’ll know they’re done when your heart feels better, the world looks brighter, and your spirit starts to shine again. And the fact that the meat is cooked through. Cut one to test it and be sure.

 

Lumpia Shanghai
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This classic Filipino snack is the longer, leaner cousin to the egg roll. We're making lumpia shanghai, which simply means pork-filled with a smattering of vegetables. Pick whatever veggies you like: they could be anything from carrots and water chesnuts, to sweet potatoes and jicama. Green onion is almost always present, as is garlic. Cabbage is a a fairly friendly sight. Some people like to add a handful of chopped shrimp, too.
Servings
15-20 lumpia
Servings
15-20 lumpia
Lumpia Shanghai
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This classic Filipino snack is the longer, leaner cousin to the egg roll. We're making lumpia shanghai, which simply means pork-filled with a smattering of vegetables. Pick whatever veggies you like: they could be anything from carrots and water chesnuts, to sweet potatoes and jicama. Green onion is almost always present, as is garlic. Cabbage is a a fairly friendly sight. Some people like to add a handful of chopped shrimp, too.
Servings
15-20 lumpia
Servings
15-20 lumpia
Ingredients
  • 1 lb ground pork
  • 1 egg , beaten
  • 1/2 cup jicama (minced)
  • 1/2 cup carrots (minced)
  • 3 green onions , thinly sliced
  • 1 tsp soy sauce
  • 3 cloves garlic , crushed
  • 1 egg
  • salt
  • 1/2 tsp pepper , to taste
  • 20 lumpia wrappers
  • vegetable oil , for frying
  • sweet and sour , for dipping -OR-
  • vinegar , for dipping
Servings: lumpia
Units:
Instructions
  1. In a large mixing bowl, smash all the ingredients together (except for wrappers and oil) until evenly distributed.
  2. To assemble the lumpia, place 1-2 spoonfuls of filling on a wrapper in a cigar shape. Roll a little and press your hands to elongate the lumpia.
  3. Now fold over the sides and wet the end with a few swipes of water.
  4. Deep fry in oil (375F) until deep golden brown - mine took about 5 minutes when fresh, about 6 minutes when frozen.

Menu: Philippines (& Giveaway)

Yum. That’s all I can say. Slow cooked pork, crispy lumpia, and a sweet, jiggly drink… this is our little taste of the Philippines. We’re talking bold flavors and big bites. Perfect for your fall table.

All recipes and the meal review will be posted throughout the week.

Lumpia Shanghai [Recipe]
This is the long, flaky cousin to the egg roll – a shatteringly thin wrapper stuffed with ground pork, carrot, green onion, and jicama then fried to deep golden perfection.

Filipino Braised Pork Adobo [Recipe]
Pork cooked in a tangy combination of vinegar, soy sauce, garlic, bay leaves, and peppercorn. Served over rice. This is serious stuff.

Tapioca & Jello Sipper | Sago at Gulaman [Recipe]
A wiggly, jiggly drink which has variations all over Asia. This one can be found with street vendors in the Philippines, mixed with crushed ice. Super fun for kids.

THE GIVEAWAY

UPDATE:  *Winner from this week’s Filipino Menu Giveaway was selected at random by random.org. There were so many fantastic ideas for globally-inspired baking dishes.  Congratulations to Katherine, who said:

“I would make embutido (Filipino style meatloaf) in those beautiful bowls! Also, love that this week’s cuisine is Filipino!”

Yum. Please email me by 10/8/12  to claim your handmade baker, Katherine!

Call me crazy, but I like to think of mixing bowls as flair for the kitchen. And these mixing bowls… well, they hang, they pour, and they’re fall fabulous. I mean, seriously. Look at these colors. Pure beauty. And I want you to have them.

To ENTER:

Tell me what you’d whip up with these bowls. Filling for lumpia? A custard? How about a salad? Or maybe crepe batter?

Leave a comment and you’ll be entered to win. It’s really that simple.

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

P.S. If we get 100 entries I’ll giveaway two, so tell a friend.

Leave your answer in the comments below. One winner will be chosen at random and announced in the Monday Meal Review on October 1, 2012. Prize must be claimed by September 8, 2012. There are no sponsors for this giveaway. I just wanted to share some global foodie love from me, to you. Enjoy!

About the food of the Philippines

The Chocolate Hills in Bohol Province, Philippines. Photo by Ramir Borja.

Welcome to our week at the Filipino Global Table, where you can stovetop travel your way to these 7, 107 tropical islands in the western Pacific ocean. Tucked between her mountains, tropical rain forests, and gorgeous coasts live 28 million people who enjoy a diet with influences from Spain, China, and Malaysia and beyond.

The food packs a serious punch. According to wikipedia, “Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.”

Pork is extremely popular. If you’re ever in the mood to roast a whole pig, you can learn how from the beautiful people of the Philippines. Called Lechon, the meat is slow cooked over charcoal until tender on the inside and crackling on the outside. Then there’s pork in adobo, braised in vinegar, garlic, and soy sauce (chicken is also used for Adobo). You’ll also find pork in lumpia shangai, a meat laden “egg roll” like treat.

armers plant rice at the stonewalled Nagacadan Rice Terraces 20 minutes uphill in Bilong from the Kiangan town center. Photo by Shubert Ciencia.

While rice goes with everything, pancit – or noodles – are a close second in popularity. Rice can be served like a porridge, with meats and vegetables cooked in it, or it can simply be steamed.

For dessert, saddle up to bibinka, a hot rice cake topped with anything from duck eggs, cheese, butter, or coconut. Or simply pass by a roadside stand and try sago al guluman – a tapioca and gelatin based drink that’s squishy and slurpy in your mouth.

Please add your favorite filipino food here in the comments. I’m dealing with some health issues today, so unfortunately have to cut this short to get some rest. 

Maps and flag courtesy of CIA World Factbook. T’ NALAK Festival in Koronadal, South Cotabato. Photo by Mark Navales.

Monday Meal Review: Peru

THE SCENE

Ava’s on to us. When we pull up to the dining table on Thursday nights she knows. It’s Global Table Adventure night. In fact, she strung together these words for the first time this week: “”Gwobal” Table Adventure (“can I go there, mama?”).

When a three year-old child knows that she is expected to try an unusual meal every week, one of three things can happen.

1. She can go for it wholeheartedly.

2. She can eat with normal interest/disinterest, depending on the day.

3. She can rebel. With tears.

Man, that last one’s a doozy.

Two and a half years ago, when we started this adventure, Ava simply ate what we gave her. Sure, she spit some of it out (she was a baby after all), but overall she was more open than we were to trying new foods. She had zero preconceived notions.

Now that she’s hit the ripe ol’ age of three, Ava is way less accepting than she used to be. While still extremely open minded compared to her peers, she’s entering a picky stage. This new stage means she’s not keen on new textures and flavors.

More than one meal has had to be “restarted” either later in the day, or postponed until the next day, when we are in the… right frame of mind.

It’s not all negative though. This child loves tabbouleh. Hummus. Towers of sticky rice (hello?!).

Over the years, I’ve used the following tactics to lure her along:

1. Have Ava help me make the food.

2. Watch a clip of the food being made or harvested together.

3. Let her pick out a special treat at an international market.

Here’s what doesn’t work:

1. Telling her she’ll love it, because it’s “tasty” (Thanks to my overuse of this word, Ava now thinks “Tasty” means yucky. She recently took a sip of medicine, shuddered, and said “but mama, it’s tasty.”). Instead, I have to be honest with her when something doesn’t taste great. I now tell her when I don’t like things and then add “but I’m glad I tried it, because I was really curious about what it would taste like.” or “Oh my goodness, that was squishy, but a fun game for my mouth.” She really perks up when I do this.

2. Showing too  much interest just makes her lose interest. Classic kid stuff.

Even with all these tips and tricks, our Global Table Adventure needs a burst of fresh life.

And we finally figured out what to do about it.

Last week, when we were in Beaver’s Bend for Paraguay, things were different. We were surrounded by family. The meal was exciting. Ava was upbeat, excited, and hungry in a new way. Instead of indifferent and somewhat irritated, she was ready to go.

This week, as I was layering the Peruvian Tiramisu (layering is a great thinking activity), I realized we’ve been just going through the  motions. I dusted the cocoa powder on the top and popped the tiramisu in the fridge. As I shut it I made a little vow. We need to make our Global Table dinners more fun. More adventurous.

I don’t mean anything crazy. I don’t mean we’ll be eating our meals while bungee jumping.

I just want to mix things up a bit. With this in mind, we took our Peruvian Tiramisu out to the I Am festival in Tulsa last weekend. Clouds hung low in the air. Even after a rainy night, the ground was surprisingly dry and the air was cool.  There were groups doing yoga, hoola hooping, and belly dancing.

Ava did two yoga sessions with kiddos her age.

And when the time was right, we rolled out our tablecloth right in the middle of the festival and put the Tiramisu in the center.

Keith’s grandbaby Kaiden got a few licks of his first Global Table Adventure.

Even the lure of the most giant Frisbee couldn’t keep Ava away from the lucuma laced tiramisu when it was time to pack up.

One last lick…

Remember, don’t just go through the motions.

Have fun. Take your global table with you.

Get out of the house and enjoy that beautiful fall weather.

Rethink what stovetop travel can do for you and your family.

THE FOOD

Ceviche [Recipe]

What I loved most about this dish:

Oh, Ceviche… I didn’t want to make you but after trying the one at Mi Tierra, I fell in love. This is not simply a mound of fish, but a platter of potatoes, avocado, and anything else your heart desires. It’s a fun collection of bright flavors. The common addition of sweet potato helps this dish straddle summer and fall, which was perfect for the weather we’ve been having here in Tulsa.

What I loved least about this dish:

I’m not a huge fan of ceviche with raw centers, so I marinated mine on the longish side in order to get it opaque throughout. Possibly a big no-no with aficionados, but a great way to get started with ceviche (and I think it worked, because Keith said he liked mine quite a bit more than the one at the restaurant). Just be aware, the longer the fish marinates, the more likely it is for the fish to fall apart. An hour should be plenty of time.

Chifa Beef Stirfy | Lomo Saltado [Recipe] 

What I loved most about this dish:

The gravy. It’s all about the juices released by the tomatoes and onions, which meld with the vinegar and soy sauce. I swiped my fries through this gravy in complete happiness (I’ve even heard of people who like to add some extra beef broth, to stretch the sauce even further.

What I loved least about this dish:

If you marinate the meat for maximum flavor, it is hard to brown because it release a lot of liquid. A good option is to let the meat sit with the cumin and garlic for a bit, then add the vinegar and soy sauce after browning.

Peruvian Tiramisu [Recipe]

What I loved most about this dish:

Enjoying the classic tiramisu with a hint of lucuma is such fun. The warm, caramel/sweet potato flavor is mild, not overpowering. It’s one of those great ways to introduce people to food from another country without shocking them too much. IF they love tiramisu, of course, they’ll love the Peruvian version.

What I loved least about this dish:

The only real problem with this recipe is getting your hands on the lucuma pulp. A few calls to Latin grocers should help immensely.

Ava’s Corner

THE GIVEAWAY

This week’s giveaway, for a $150 Shopping Spree to Whole Foods (sponsored by Saffron Road) will continue until November 11, 2012. You can still enter, so keep the party hopping!

Peruvian Tiramisu

Yes. Peruvian Tiramisu. It’s real and it’s happening right now.

This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones.

I’m not sure how it came to be that there is a fruit which tastes like caramel, but I’m smitten.

I mean, really.

This is the perfect dessert to serve with falling leaves, crisp afternoons, and a whisper of frost. (Hello, autumn.)

Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima.

Now… about the fact that they’re eating Tiramisu in Peru… Here’s the deal: the Italian influence in Italy is second only the the Chinese influence.

The first wave of Italian immigration to Peru occurred during the period 1840–1866 (the “Guano” Era): not less than 15,000 Italians arrived to Peru during this period (without counting the non-registered Italians) and established mainly in the coastal cities, especially, in Lima and Callao. They came, mostly, from the northern states. (Wikipedia)

World War II marks a second wave of immigration. With so many Italians in Peru, food preferences began to coalesce (remember the “Menestron” I mentioned in About the food of Peru?). There’s even an Italian Peruvian online news site, ItaliaPeru, for those who want to stay connected.

Now, before you run away and say you can’t find lucuma, think again. For starters, Goya makes frozen lucuma pulp, so most well-stocked Hispanic/Latin markets should carry it (call ahead to be sure). If you live in Tulsa, Oklahoma, Mi Tierra has the hook up (and while you’re there, have a bite of Peru at the restaurant.

NOTE: Word has it that you can substitute pumpkin puree, but I found it made the tiramisu watery and grainy – seemingly as a result of curdling the marscapone. Maybe you could fold in some caramel, to taste, to approximate the flavor instead (I haven’t tried this personally, however)

On the top – made with lucuma (nice and smooth), on the bottom – made with pumpkin (curdled and gritty).

Serves 6-8

Ingredients:

4 eggs, separated – the freshest you can find
1/3 cup caster sugar
3, 8 oz tubs marscapone cheese, room temperature
40-60 lady fingers (Italian Savoiardi)
2 tsp dark cocoa powder
1 cup frozen lucuma pulp, thawed

For the dipping liquid:

2 cups water
3 Tbsp instant espresso
3 tablespoon dark rum

Method:

Slide up to a Peruvian fruit vendor and find yourself some lucuma.

Fruit stand in Peru. Photo by Webber.

Then, take the freshest eggs you can find and separate them into two bowls (the large one for the yolks).

Then whip the egg whites with half the sugar until soft peaks form, like little clouds on the tips of your beaters.

Next, beat the room temperature marscapone with the egg yolks and remaining sugar.

Here’s the fun part – add the golden, glorious, caramel-luscious lucuma (if using frozen pulp, please thaw it).

Fold the lucuma mixture with the egg whites until a soft, pale orange mixture forms.

Now, begin to assemble the tiramisu.

Kiss each ladyfinger to the espresso/rum mixture, on both sides. You don’t want to submerge it, or else you’ll end up with soggy tiramisu.

Layer in a trifle dish or lasagna pan, starting with a layer of lucuma mixture, then the cookies.

Keep going, alternating between the cookies and the lucuma mixture, finishing with a layer of lucuma.

Note: To make a pretty line of cookies on the outside, break the cookies in half, dip the broken half in espresso mixture, and press against the glass. This creates a seal and really pretty line.

Dust with cocoa powder.

Cover and refrigerate overnight.

Meanwhile, dream a little Peruvian dream, full of gold and blue and brilliant love.

The fountain at the center of Plaza Mayor, Lima, Peru. Photo by Martin St-Amant.

When you wake in the morning, resist all temptation to have Peruvian Tiramisu for breakfast.

For at least five minutes.

If you have the time, take it somewhere special.

Wherever your heart leads you.

Perhaps on a picnic.

With cute babies.

Hi, Kaiden!

Just be sure to get one last lick, before you put it away.

Enjoy this little taste of Peru (and Italy!)

Peruvian Tiramisu
Votes: 1
Rating: 1
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Print Recipe
This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones. Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima.
Servings Prep Time
6-8 people 20 minutes
Passive Time
8 hours
Servings Prep Time
6-8 people 20 minutes
Passive Time
8 hours
Peruvian Tiramisu
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones. Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima.
Servings Prep Time
6-8 people 20 minutes
Passive Time
8 hours
Servings Prep Time
6-8 people 20 minutes
Passive Time
8 hours
Ingredients
  • 4 large eggs , separated (the freshest you can find)
  • 1/3 cup superfine sugar (caster sugar)
  • 24 oz marscapone cheese , room temperature
  • 2/3 cup lucuma
  • 40-60 lady fingers (Italian Savoiardi)
  • 2 tsp unsweetened cocoa powder
  • 1 cup frozen lucuma pulp , thawed
For the dipping liquid:
  • 2 cups water
  • 3 Tbsp instant espresso
  • 3 Tbsp dark rum
Servings: people
Units:
Instructions
  1. Take the freshest eggs you can find and separate them into two bowls (the large one for the yolks). Then whip the egg whites with half the sugar until soft peaks form, like little clouds on the tips of your beaters.
  2. Next, beat the room temperature marscapone with the egg yolks and remaining sugar.
  3. Here’s the fun part – add the golden, glorious, caramel-luscious lucuma (if using frozen pulp, please thaw it). Fold the lucuma mixture with the egg whites until a soft, pale orange mixture forms.
  4. Now, begin to assemble the tiramisu. Kiss each ladyfinger to the espresso/rum mixture, on both sides. You don’t want to submerge it, or else you’ll end up with soggy tiramisu. Layer in a trifle dish or lasagna pan, starting with a layer of lucuma mixture, then the cookies. Keep going, alternating between the cookies and the lucuma mixture, finishing with a layer of lucuma.
  5. Note: To make a pretty line of cookies on the outside, break the cookies in half, dip the broken half in espresso mixture, and press against the glass. This creates a seal and really pretty line. Dust with cocoa powder.
  6. Cover and refrigerate overnight. Enjoy cold!
Recipe Notes

Goya makes frozen lucuma pulp, so most well-stocked Hispanic/Latin markets should carry it (call ahead to be sure). If you live in Tulsa, Oklahoma, Mi Tierra has the hook up (and while you’re there, have a bite of Peru at the restaurant.

Chifa Beef Stirfy | Lomo Saltado

Remember the girls who could do Double Dutch jump rope? I loved them. I loved them because I was never coordinated enough to do what they could do. Every day I watched their hair fly, their feet pump like pistons, and ropes slice through the air. Today, I’m not even sure if I can jump regular rope, let alone Double Dutch.

It’s been a long, long time since I’ve been on a playground for my own pleasure.

But if there’s one thing I can do, it’s eat double carbs. In this case, I might as well be Peruvian.

Huanquilla Dancers. Photo by Ondando. Festival señor de Qoyllur Rit’i, young dancer. Photo by AgainErick

I’m talking about Chifa – a fusion of Peruvian and Chinese food… and it’s not something just a few people love. Chifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and  cumin (of all things).

And… this is the important part… Chifa is served with French Fries and rice.

Double carb town.

Lomo Saltado is the strangest sounding combination, but when you dig in, it just tastes… right.

Ingredients:
1.25 lbs beef flap meat, or other steak sliced thinly against the grain
1 red onion, sliced into strips
3-4 roma tomatoes, sliced thinly
1 yellow chili pepper, sliced thinly or diced (aji amarillo, if available)
handful cilantro, torn

For the marinade

2 Tbsp white vinegar, plus extra if desired
2 Tbsp soy sauce, plus extra if desired
2 cloves garlic, crushed
1/4 tsp cumin

salt & pepper, to taste

Method:

Here’s what it looks like when two continents come together to make one amazing dish… a little Incan god and an Asian house. Standing side by side, in harmony.

Now that all is right with the world, marinate strips of meat in vinegar, soy sauce, garlic, cumin, salt and pepper. You can cover this and refrigerate overnight if desired. Or just do a quick marinade for 30 minutes.

Meanwhile, slice up your veggies. A few tomatoes (they help create the juicy sauce which is so good to dip fries in), as much Aji Amarillo as you can handle (this is a mild pepper you can substitute with any pepper you’d like), and a red onion. Lots of people will slice the Aji Amarillo in long strips, like the onion and soak them in vinegar for added tang. I just minced mine to keep it mild for Ava.

Squeeze the meat dry from the marinade and fry in a little oil an extremely hot wok or pan until browned. Be careful not to overcook.

Note – If your pan isn’t screaming hot, the meat with simply stew in it’s juices. An alternative is to add the soy sauce and vinegar after frying, although I like the added flavor gained from marinating it. Peruvians do it both ways, depending on the household.

Once the meat is browned, toss on the onions and cook until slightly softened. Finish by adding the juicy tomatoes and aji pepper (which is already soft), and whatever marinade is left in the bowl. Cook a few more minutes, taste and add more vinegar or soy sauce, as you see fit. The goal is to work pretty quickly, as with stirfry.

NOTE: If you substitute regular, raw peppers for the aji, add them with the red onion, so they have more time to cook.

Serve garnished with cilantro, next to a mound of rice and crispy french fries.

This dish is Double trouble.

Of the tastiest variety.

Enjoy at a Peruvian Festival.

Festival señor de Qoyllur Rit’i, panoramic overview. Photo by AgainErick.

Are you in?
Chifa Beef Stirfy | Lomo Saltado
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Rating: 0
You:
Rate this recipe!
Print Recipe
hifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and cumin (of all things). And… this is the important part… Chifa is served with French Fries and rice.
Servings Prep Time
4 people 12 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 people 12 minutes
Cook Time Passive Time
15 minutes 30 minutes
Chifa Beef Stirfy | Lomo Saltado
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
hifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and cumin (of all things). And… this is the important part… Chifa is served with French Fries and rice.
Servings Prep Time
4 people 12 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 people 12 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
  • 1.25 lbs beef flap meat (or other steak sliced thinly against the grain)
  • 1 red onion , sliced into strips
  • 3-4 roma tomatoes , sliced thinly
  • 1 aji amarillo pepper (hot yellow chili pepper), sliced thinly or diced
  • 1 handful fresh cilantro , torn
For the marinade:
  • 2 Tbsp white vinegar , plus extra if desired
  • 2 Tbsp soy sauce , plus extra if desired
  • 2 cloves garlic crushed
  • 1/4 tsp ground cumin
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Marinate strips of meat in vinegar, soy sauce, garlic, cumin, salt and pepper. You can cover this and refrigerate overnight if desired. Or just do a quick marinade for 30 minutes.
  2. Meanwhile, slice up your veggies. A few tomatoes (they help create the juicy sauce which is so good to dip fries in), as much Aji Amarillo as you can handle (this is a mild pepper you can substitute with any pepper you’d like), and a red onion. Lots of people will slice the Aji Amarillo in long strips, like the onion and soak them in vinegar for added tang. I just minced mine to keep it mild for Ava.
  3. Squeeze the meat dry from the marinade and fry in a little oil an extremely hot wok or pan until browned. Be careful not to overcook. Note – If your pan isn’t screaming hot, the meat with simply stew in it’s juices. An alternative is to add the soy sauce and vinegar after frying, although I like the added flavor gained from marinating it. Peruvians do it both ways, depending on the household.
  4. Once the meat is browned, toss on the onions and cook until slightly softened. Finish by adding the juicy tomatoes and aji pepper (which is already soft), and whatever marinade is left in the bowl. Cook a few more minutes, taste and add more vinegar or soy sauce, as you see fit. The goal is to work pretty quickly, as with stir-fry.
  5. Serve garnished with cilantro, next to a mound of rice and crispy french fries.
Recipe Notes

NOTE: If you substitute regular, raw peppers for the aji, add them with the red onion, so they have more time to cook.