Thursday, December 15, 2016

Peruvian Inspired Rice Bowl


On a recent trip to Washington DC we ate at CHINA CHICANO, a Jose Andres restaurant its contemporary Peruvian cuisine and showcases the influence of Japanese and Chinese cuisine in Peruvian cooking. In fact trying new cuisines and foods when traveling is such a gift, time and time again it inspires me to try and recreate a dish when returning home. I adore this about my husband he often finds restaurants books them and takes us there. This weekend alone we ate Chinese, Peruvian, Middle Eastern and Russian. 


This dish -Arroz a la Cubana features Cusco Fried rice, tomato, cucumber, sweet plantain, salsa criollo (Peruvian salsa) and fried egg.

Here is our version-

Criollo
Ingredients

  • 1 medium red onion, thinly sliced
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoons finely chopped cilantro leaves
  • 1/4 teaspoon salt
Method:

  1. combine all of the ingredients for the red onion salsa and keep to one side. 
  2. cook the rice
  3. lightly fry the plantain and little cubes of potato takes 10-20 minutes until lightly browned.
  4. dice tomatoes and cucumber and avocado 
  5. add the rice to the bowl, top with plantain, potato, avocado, cucumber and tomato and the criollo then top with a fried egg,
  6. to me this is simple comfort food.



What new dish have you made lately?



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