cebiche Besides some of the dishes they like best when I have guests at home is the Lomo Jumped. Its peculiar name stems from the use of a meat type "loin", ie thin, lean and tender that has to be prepared in the style chinese, jumping around in the pan, give that leap in English is jumping and therefore skipped ("la sauté meat"). Speaking in Chinese, this dish originated in the first bars that Chinese immigrants have opened in Lima. Its preparation and the presence of soy sauce showed the fusion cuisine.
I do all the calculation but for those who are ready to animate it, pull some numbers.
Ingredients: 1 kilo of
file mignon 1 / 2 kilo of potatoes for frying
4 tomatoes 3 red onions 1 cup
white vinegar 4 tablespoons soy sauce 5 cloves garlic
3 sprigs of parsley
1 / 2 cup olive oil 2
yellow Peruvian peppers
Salt and pepper
Preparation: Cut the
file mignon baits in small, more or less 5cmx1.5cm, need not be exact, season with salt and pepper. "Sauté" the meat in olive oil and mix with the vinegar until golden, add the onion cut into thick strips, tomatoes too thick. The onions and tomatoes can not be fully cooked, they will fire to get the flavor of spice but not to soften. Before desilgar the stove, add the soy sauce and keep stirring un couple of minutes. Turn and place the fried potatoes, mix, then sprinkle with the chopped parsley. Who has the yellow Peruvian pepper can place it before shutting down fogo ou as decoração do prato. It serve rice branco com. E. ..... is atrevem ?????!!!!!!
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