Today we are going to Peru and we are going to enjoy a quite unusual dish: Tallarín Saltado Criollo. This recipe has actually Chinese influence. In the 19th century, there were quite a lot of Chinese immigrants working in the cotton, sugar and rice fields. They had brought with them ingredients and a culinary heritage that would become a part of the Peruvian cuisine.
This Chinese community grew more and more notorious because of its delicious cuisine. Slowly, Chinese restaurants began growing in Lima and all over the country. Nowadays, the Peruvian cuisine is mingled with Chinese elements. This dish is a perfect example. It is really easy and quick to prepare.
As for the recipe, I have used this great one:
500 g veal, cut in strips
500 g spaghetti
1 red onion, cut into wedges
1 tomato, cut into wedges
1/2 red bell pepper, cut into strips
4 spring onions, sliced
1 habanero, julienned
1 tbsp garlic, crushed
1 tbsp, fresh ginger, chopped
Start by boiling your spaghetti in hot salty water with a drop of olive oil – to prevent from sticking together. Drain and set aside.
Take two woks, or two big pans, because you should be frying the meat and the vegetables separately.
Fry the meat in one of the pans with oil, salt and pepper, until done.
In the meantime, cook the vegetables – onion, pepper, spring onions, tomato, habanero in some oil in the second pan.
After a few minutes, add some soy sauce, salt, pepper, cumin and some sesame oil. Also add some vinegar and mix well. Now add the meat from the first pan and fry for another minute.
It is time to add the spaghetti and mix well. Adjust with salt, pepper and soy sauce, if needed.
Now you can garnish with some coriander and enjoy.
I mus say that it was great! I did not expect it to be this good, but the meat was tender and juicy and the whole dish was delicious.