Pisco Sour Marshmallows
Molecular mixology can be intimidating, and while many recipes call for special ingredients and tools to create foams, spheres, and pearls, there is one thing you can do to transform a cocktail using simple ingredients from your pantry — you can make a marshmallow. All you need is some Pisco, gelatin, egg whites, sugar, corn syrup, and you are in business. Presenting, the Pisco Sour Marshmallow, a molecular mixology version of the National Drink of Peru, just in time for World Pisco Sour Day, cheers!
Read more →
IFBC 2105 Interview with Christopher Testani (Photographs courtesy of Christopher Testani)
At IFBC 2015 in Seattle, one of the highlights was the photography session with Christopher Testani. Since I do all the photography for my blog, it’s always great to get photography tips, as well as exposure to different styles. During the presentation, Christopher showed different slides of his travels around the world, and before he started talking about the photo on the screen, I knew it could only have been taken in Peru. As it turns out, I recognized several of the Peru photos from an article I had seen a few months ago, before I knew who he was. Inspired by our Peru connection, I had the pleasure of interviewing Christopher about his experience in Peru, and in the process learned more about all the preparation, planning, and research required to take these photos.
Read more →
Chifa cooking class at 18 Reasons
Lima’s Chinatown is one of the oldest in the America’s and thanks to Chinese immigrants that arrived in Peru 150 years ago, a new cuisine was born — Chifa, or Chinese-Peruvian food. Some recipes are traditional, and others are a fusion, but all of them are well loved and have made Chifas very popular all over Peru. For my family, Chifas have always been where we go to celebrate a birthday, anniversary, or special occasion with a family style feast. In this hands-on cooking class you will prepare three Chifa dishes, and enjoy them in a sit-down family style meal.
Recipes for Chifa Class on January 21, 2016
Sopa Wantan — traditional soup with pork dumplings
Arroz Chaufa — stir fried rice with chicken
Sudado de Pescado Chifa — Chifa style whole steamed fish
This class is taught by Nico, Peruvian chef, Pisco mixologist, and founder of Pisco Trail. Born in Peru and based in San Francisco, CA, Nico has enjoyed dining at Chifas all his life and is thrilled to share some of his favorite recipes with you in this class. Visit piscotrail.com for recipes, cocktails, and a calendar of upcoming pop-up dinners and classes.
Sopa Wantan Chifa (Wonton Soup)
When my Abuelito walked his nighttime policeman’s beat through Lima’s Chinatown in the 1940’s and 50’s he was instructed to ignore the Opium dens on the alleys off Calle Capon, but he always stopped by one of his favorite Chifas, the San Joy Lao, for a bowl of Sopa Wantan. As soon as he walked in, the Chinese owners would smile at him and shout out his order to the kitchen in the back— ¡Sopa Wantan pa la gualdia! A lifetime later, when my grandfather was a few years shy of turning 100 years old, he would still request Wonton Soup to start our family-style meal at a Chinese restaurant, and with a big wrinkled grin he would lower his face to the bowl of soup in front of him and begin to slurp it loudly. I don’t think there is anyone that enjoyed Sopa Wantan as much as my Abuelito, it was so precious to witness, and maybe that’s why it’s so special to me, because it reminds me of all the family meals we shared.
Read more →
Sudado de Pescado Chifa (Chinese-Peruvian Steamed Fish)
Whenever I go to a Chifa with my Mom and Dad, we usually start with a Wantan soup, and then debate on Arroz Chaufa or stir fried noodles, but there is one dish that we always get — Steamed Fish. By far, that is my Mom’s favorite dish, and this is my version, a Chifa, or Chinese-Peruvian, whole steamed fish with a hint of aji amarillo heat, covered in a savory sauce made with soy, sesame oil, ginger, and scallions. Here’s what you need to do to get your Chifa flavors happening in your kitchen in the New Year.
Read more →