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International Cuisine

Fresh Lumpia (Lumpiang Ubod)

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Lumpia comes in many forms and I chose this fresh lumpia because it looked amazing. Additionally, I could make it compliant with the Plant Paradox diet that I am on with just a few tweaks.  Lumpia is ubiquitous in the Philippines an it most popular fried. Fried lumpia recipes are easily found and all I can say is they are heavenly and found at every Filipino party.  They are basically a small spring roll that is filled with vegetables and/or minced meats.  The fillings choices are endless as is the dipping sauce.

After making this fresh lumpia I can say the same for making them fresh.  The wrapper for the fresh lumpia is like an egg crepe and would make a wonder vessel for all sorts of things.  Ubod means hearts of palm and was the type I chose to fill my wrapper with.  I think you will fall in love with this fresh lumpia recipe.

Fresh Lumpia rolls with peanut sauceAside from hearts of palm the fresh lumpia also has pork belly, shrimp along with garlic and onions and a green leaf.  It is however the sauce that really makes the fresh lumpia special.  In order to make it plant paradox compliant you will use arrowroot instead of cornstarch, compliant sugar substitutes instead of brown sugar, almonds and almond butter instead of peanut butter, coconut aminos instead of the soy sauce, that is pretty much it.

I hope you love this fresh lumpia too!  Did you know that the Capital City of  the Philippines, Manila is also called the Pearl of the Orient?  If you would like to learn more be sure to check out “Our Journey to the Philippines“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Fresh Lumpia rolls with peanut sauce
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Fresh Lumpia (Lumpiang Ubod)

Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine. 

Course Appetizer
Cuisine Filipino
Keyword Fresh Lumpia
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 881 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    For the Lumpia Filling

    • 1 tablespoon oil
    • 1 small onion peeled and chopped
    • 2 cloves garlic peeled and minced
    • ¼ pound pork belly diced
    • ½ pound shrimp peeled and coarsely chopped
    • 1 tablespoon fish sauce
    • ½ cup water
    • 1 can hearts of palm cut into matchsticks
    • salt and pepper to taste
    • green leaf lettuce leaves ends trimmed and leaves separate

    For the Lumpia Sauce

    • 2-3/4 cups water
    • ¼ cup soy sauce
    • ¾ cup brown sugar
    • ½ teaspoon salt
    • 1 cup unsalted peanuts ground
    • 1 head garlic about 3 tablespoons, peeled and minced
    • 3 tablespoons corn starch
    • 2 tablespoons peanut butter

    For the Lumpia Wrappers

    • 1 cup cornstarch
    • 1-1/2 cups water
    • 3 eggs beaten
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon oil
    • nonstick cooking spray

    Instructions

    Instructions

    1. In a frying pan over medium heat, heat oil.
    2. Add onions and garlic and cook until softened.
    3. Add pork and cook until lightly browned.
    4. Add shrimp and cook, stirring occasionally, until color changes.
    5. Add fish sauce and cook for another 1 to 2 minutes.
    6. Add water and continue to cook until pork is tender.
    7. Add ubod (hearts of palm)
    8. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
    9. Season with salt and pepper to taste. Remove from pan and drain well.
    10. Lay a wrapper on a flat surface and place a lettuce leaf on top.
    11. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
    12. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

    For the Lumpia Sauce

    1. In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
    2. Bring to a boil, stirring regularly, until sugar is dissolved.
    3. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
    4. In a bowl, combine corn starch and the remaining ¼ cup water.
    5. Stir until mixture is smooth.
    6. Whisking vigorously, add corn starch mixture into soy sauce mixture.
    7. Continue to cook, whisking regularly, until thickened.
    8. Add peanut butter and stir until dissolved and well combined.

    For the Lumpia Wrappers

    1. In a large bowl, combine cornstarch and water. Whisk together until smooth.
    2. Add eggs and salt.
    3. Stir to combine until mixture is the consistency of thin, runny batter.
    4. Set a 9-inch nonstick pan over low heat.
    5. Lightly spray surface of pan with nonstick cooking spray.
    6. Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
    7. Cook for about 30 to 40 seconds.
    8. When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
    9. Cook for another 10 seconds or until top is firm and dry.
    10. Remove crepe from pan by gently sliding onto plate.
    11. Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.
    Nutrition Facts
    Fresh Lumpia (Lumpiang Ubod)
    Amount Per Serving
    Calories 881 Calories from Fat 405
    % Daily Value*
    Total Fat 45g 69%
    Saturated Fat 10g 50%
    Cholesterol 286mg 95%
    Sodium 2591mg 108%
    Potassium 574mg 16%
    Total Carbohydrates 90g 30%
    Dietary Fiber 4g 16%
    Sugars 45g
    Protein 31g 62%
    Vitamin A 3.6%
    Vitamin C 6.1%
    Calcium 17%
    Iron 20.8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Chicken Adobo (An Authentic Filipino Dish Adobong Manok)

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    Chicken adobo is a Filipino treasure and considered  to be the national dish.  It was first noted by the Spanish back in 1613 as a method or preparation of cooking and preservation by the Filipinos.  Adobo means marinade and comes from the Spanish word Adobar.

    Adobo, is often prepared with chicken but can also be made with pork, seafood or even vegetables. Any of these ingredients are marinated in what is called adobo sauce: a mixture of vinegar, soy sauce, garlic and peppercorns, before being browned in oil, and simmered in the marinade.  This recipe was made with chicken .  The result is a tender, falling off the bone, finger-licking delicious piece of chicken. Honestly, this chicken adobo might just be the best chicken I have ever tasted.  It is traditionally served with white rice.

    A plate full of chicken adobo

    Adobo can come in many forms, this one is known as a black adobo because of the use of soy sauce.  There are other adobo’s which are regional that are white or blond using salt instead of soy sauce, and even one flavored with turmeric that is yellow.  Some are made with coconut milk and others with spicy chilies. This one however is the one I think is most famous and loved all over the world.

    In the Philippines, the dish was traditionally cooked in small clay pots called palayok or kulon.  Today, woks called (kawali) are used instead and is what I used to make this recipe.

    The most important ingredient of  Filipino adobo is vinegar and what I believe what makes the chicken so incredibly tender.  Coconut vinegar, rice vinegar, or cane vinegar would all be considered traditional, although white or cider vinegar are now often used. I made it using white vinegar.

    Did you know that in the Philippines a popular mode of transportation is called jeepney’s.  These are converted jeeps that the Americans left on the islands that have been extended and made into mini buses.  If you would like to learn more about the Philippines be sure to check out “Our Journey to the Philippines”.  There you can also get more authentic Filipino recipes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A plate full of chicken adobo
    5 from 1 vote
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    Chicken Adobo (An Authentic Filipino Recipe)

    This truly may be the best chicken you have ever tasted.  It is easy and it will make your taste buds sing!

    Course Main Dish
    Cuisine Filipino
    Keyword Chicken Adobo
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 900 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 3 lb chicken cut up with bones and skin
    • ½ cup soy sauce
    • ½ cup white vinegar
    • 1 tsp brown sugar
    • 8 cloves garlic crushed
    • 1 onion thinly sliced
    • 1 Tbsp peppercorns half of them crushed
    • 3 bay leaves
    • 4 Tbsp vegetable oil
    • 1 cup water

    Instructions

    Instructions

    1. In a bowl, combine chicken, soy sauce, vinegar, sugar, garlic, onion, peppercorns, and bay leaves. Cover and marinate for at least 30 minutes in the refrigerator. Drain chicken and set marinade aside.
    2. Heat oil In a large skillet over medium heat. Add chicken and cook on all sides for 8 to 10 minutes, until chicken is lightly browned.
    3. Add the reserved marinade and water. Stir and bring to boil. Cook on high heat for 5 minutes, then lower heat, cover, and simmer for about 25 minutes, or until chicken is cooked through.

    4.  Serve with white rice.

    Nutrition Facts
    Chicken Adobo (An Authentic Filipino Recipe)
    Amount Per Serving (4 g)
    Calories 900 Calories from Fat 576
    % Daily Value*
    Total Fat 64g 98%
    Saturated Fat 25g 125%
    Cholesterol 255mg 85%
    Sodium 1864mg 78%
    Potassium 801mg 23%
    Total Carbohydrates 8g 3%
    Dietary Fiber 1g 4%
    Sugars 2g
    Protein 67g 134%
    Vitamin A 9.8%
    Vitamin C 11.3%
    Calcium 7.1%
    Iron 23.1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pancit Bihon (A Fried Rice Noodle and Pork Dish)

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    Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make.  Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago.  Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes.  The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand.  Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables.  It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.

    A plate of pancit noodles with pork and vegetables

    Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.

    This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.

    This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce.  Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.

    Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war?  Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.

    We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A plate of pancit noodles with pork and vegetables
    5 from 1 vote
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    Pancit Bihon (A fried rice noodle dish)

    This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy.  It is totally flexible just use whatever protein and veggies you have on hand.

    Course Side Dish
    Cuisine Filipino
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4
    Calories 428 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients :

    • 1 tbsp. cooking oil
    • 1/2 lb. pork sliced
    • 2 cloves garlic minced
    • 1 onion sliced
    • 1 large carrot julienne
    • 1 red bell pepper julienne
    • 1 Tbsp fish sauce
    • 2 cups chicken broth preferably home made
    • 1 cup cabbage leaves cut into thin strips
    • 1/2 lb. Rice noodles pancit bihon
    • wedges of lemon or calamansi for garnish
    • 1 Tbsp soy sauce
    • salt and pepper to taste

    Instructions

    Instructions:

    1. Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
    2. Heat oil in a large skillet. Stir-fry pork slices until cooked through.
    3. Add garlic and onion. Sauté for a few minutes until soft.

    4. Season with fish sauce, soy sauce and  salt, pepper to taste.

    5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

    6. Add chicken broth.

    7. Heat until boiling and add the drained pancit bihon.

    8. Let it simmer and stir to loosen the noodles (separate noodles using forks)

    9. Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste

    10. Add cabbage leaves and then turn off the heat. Mix well.

    11. Serve with lemon wedges or calamansi. Enjoy!

    Recipe Notes

    Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.

    Nutrition Facts
    Pancit Bihon (A fried rice noodle dish)
    Amount Per Serving
    Calories 428 Calories from Fat 144
    % Daily Value*
    Total Fat 16g 25%
    Saturated Fat 4g 20%
    Cholesterol 40mg 13%
    Sodium 1183mg 49%
    Potassium 464mg 13%
    Total Carbohydrates 54g 18%
    Dietary Fiber 2g 8%
    Sugars 3g
    Protein 13g 26%
    Vitamin A 70%
    Vitamin C 62.9%
    Calcium 4.5%
    Iron 8.2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ube Ice Cream (Purple Yam Ice Cream)

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    Ube Ice Cream is a staple in the Philippines.  Ube pronounced OO-bae, is a purple yam.  This is an ingredient that is showing up in all sorts of recipes these days.  The flavor is a bit nutty and is a lovely color of purple that goes from very deep to lavender. The size and where the yam is grown completely affects the flavor.  The larger ones are much sweeter than the smaller ones and they come in an array of colors of purple to nearly white.

    Ube made into an ice cream can be done with or without a machine.  I used my ice cream maker that is part of my kitchen aid and it works beautifully.

    two big scoops of lavender ube ice creamUbe is a resistant starch that is loaded with nutrition. It has almost 40 grams of carbs in one cup 5 grams are dietary fiber, it contains no fat and about 2 grams of protein. It is also packed with Vitamins A and C as well as potassium. The purple pigment provides special antioxidants including anthocyanins. which have been linked to anti-inflammatory effects, brain health and protection against heart disease and cancer.

    It can be mashed or pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts.  It is also made into a  jam called halaya.  The ube ice cream is also used in the famous halo-halo dessert.

    This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

    Did you know that the Philippines is known to have the world’s best sweet mangoes?  Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    two big scoops of lavender ube ice cream
    5 from 1 vote
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    Ube Ice Cream

    A beautiful and delicious ice cream made from purple yams called ube.  It is vegan, paleo and plant paradox compliant.  You are sure to love this one! It can be made with or without an ice cream maker.

    Course Dessert
    Cuisine Filipino
    Keyword Ube Ice Cream
    Prep Time 20 minutes
    Cook Time 30 minutes
    freezing time 6 hours
    Total Time 50 minutes
    Servings 4
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 1 1/2 cups coconut milk full-fat
    • 1 tbsp arrowroot powder or Tapioca starch
    • 1/4 cup maple syrup or yacon syrup
    • 1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
    • 2 tsp vanilla extract
    • 1 Tbsp alcohol such as vodka or gin

    Instructions

    1. Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
    2. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
    3. Stir in the vanilla and alcohol.
    4. Pour into a container and chill overnight.

    Instructions for using an ice cream maker

    1. Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours.

    Instructions without using an ice cream maker

    1. If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.

    2. Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

    Recipe Notes

    Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca starch. The alcohol is to help keep the ice cream from freezing too hard.

    Peruvian Ceviche (The National Dish of Peru)

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    Peruvian ceviche is one of my all time favorites and the national dish of Peru.  It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru.  I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

    Peruvian Ceviche

    In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your  Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche.  June 28th of each year has been deemed National Ceviche Day.  They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out,  and it is called leche de tigre or tiger’s milk.  This invigorating potion is also known to be a hangover cure and aphrodisiac.  This recipe is easy and scrumptious.

    If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

    Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable.  Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives.  If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Peruvian Ceviche
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    Peruvian Ceviche (the National Dish of Peru)

    Did you know that Peru has an annual Ceviche Day each June 28th?  Make this and see why!

    Course Appetizer
    Cuisine Peruvian
    Keyword Peruvian ceviche
    Prep Time 15 minutes
    Cook Time 30 minutes
    marinade 10 minutes
    Total Time 45 minutes
    Servings 4
    Calories 188 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb sea bass or other white fish cut into bite size pieces
    • 1 quart water chilled
    • 1 red onion sliced thinly lengthwise
    • 1 aji amarillo seeds removed and diced
    • 1 clove garlic minced
    • 1/4 cup lime juice, fresh
    • 1/4 cup lemon juice, fresh
    • 2 teaspoons cilantro chopped finely
    • 1 sweet potato cut into slices
    • lettuce leaves for serving
    • corn kernels, toasted large
    • 1 Tablespoon oil
    • salt and pepper to taste

    Instructions

    1. Place water into a pot on the stove to boil.  Add in the sweet potato and cook until fork tender (or they can be grilled)

    2. Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently.  Drain water.

    3. Add onions to soak in remaining 1 cup of chilled water and set aside.

    4. Place aji, garlic, and pinch of salt in a mortar and pestle  Grind to make a paste.

    5. Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro.  Let marinade for at least 10 minutes.

    6. Meanwhile toast the corn kernels on the stove in a tablespoon of oil.  They will pop slightly when they are toasted.  Place on a paper towel to remove excess oil and add salt to taste.

    7. On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels. 

    8. Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

    Nutrition Facts
    Peruvian Ceviche (the National Dish of Peru)
    Amount Per Serving
    Calories 188 Calories from Fat 54
    % Daily Value*
    Total Fat 6g 9%
    Cholesterol 90mg 30%
    Sodium 109mg 5%
    Potassium 473mg 14%
    Total Carbohydrates 11g 4%
    Dietary Fiber 1g 4%
    Sugars 3g
    Protein 21g 42%
    Vitamin A 94.3%
    Vitamin C 17.7%
    Calcium 4%
    Iron 6.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Peruvian Pollo a la Brasa (Split Roasted Chicken)

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    Peruvian Pollo a la Brasa may be one of Peru’s most loved dishes.  The chicken that is split roasted is gently seasoned with cumin, paprika, garlic, pepper a bit of oil and vinegar.  I think it just may be the vinegar that makes this chicken so tender and delicious as well as the way it is prepared to cook evenly on the grill.

    4 pieces of grilled pollo a la brasa - peruvian chicken

    This Peruvian pollo a la brasa could also be cooked on a rotisserie however cooking it spatchcock or split comes out beautifully.  Sometimes whole chickens can be intimidating but the truth is you can save a bundle purchasing chicken whole as opposed to cut up pieces. Obviously if you are cooking Plant Paradox you will want to use a pastured chicken for this recipe.  Cooking it spatchcock literally cuts down the cooking time in half because everything lays flat.

    To prepare the chicken all you need is good pair of kitchen shears. You place the chicken breast side down with the legs toward you. Using your shears simply cut up along each side of the backbone.  You will be cutting through the ribs as you go along. Next you will ope the chicken out and turn it over, using the heel of your hand press down so that it flattens out and is one thickness.  You can put skewers through the thick part of the chicken to help you flip it and manipulate it on the grill.

    See it is so simple and you will love how it turns out.  Now as I mentioned before it is not just the deliciously juicy and tender Peruvian pollo a la brasa that makes this so amazing, it is the famous Peruvian sauces that goes with it. Be sure to check out the two Peruvian sauce recipes for Aji Verde and Aji Huacatay

    Did you know that you can swim with pink dolphins in Peru?  Be sure to check out “Our Journey to Peru”, to learn more about this amazing county plus get more awesome recipes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    4 pieces of grilled pollo a la brasa - peruvian chicken
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    Peruvian Pollo a la Brasa (Split Roasted Chicken)

    Peruvian Pollo a la Brasa is a scrumptious recipe but be sure to make the two Peruvian sauces to go with it, they are phenomenal and why Peruvian cuisine is world renown.

    Servings 4
    Calories 88 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 whole chicken 3 1/2 to 4 pounds
    • 4 teaspoons kosher salt
    • 2 Tablespoons cumin, ground
    • 2 Tablespoons paprika
    • 1 teaspoon freshly ground black pepper
    • 3 cloves garlic minced
    • 2 Tablespoons white vinegar
    • 2 Tablespoons vegetable or canola oil

    Instructions

    Instructions:

    1. Place the chicken on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh.

    2. Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl. Spread mixture evenly over all surfaces of chicken.
    3. Heat your grill to medium high heat or charcoal works great too.
    4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with Cook until an instant-read thermometer inserted into thickest part of breast registers 110 F Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and

      grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to150 F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done.

    5. Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes.
    6. Carve and serve with sauce.
    Nutrition Facts
    Peruvian Pollo a la Brasa (Split Roasted Chicken)
    Amount Per Serving
    Calories 88 Calories from Fat 72
    % Daily Value*
    Total Fat 8g 12%
    Saturated Fat 5g 25%
    Sodium 2333mg 97%
    Potassium 142mg 4%
    Total Carbohydrates 4g 1%
    Dietary Fiber 1g 4%
    Protein 1g 2%
    Vitamin A 35.2%
    Vitamin C 1.1%
    Calcium 4%
    Iron 15.4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Peruvian Sauces ( Aji Verde & Aji Huacatay)

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    Peruvian sauces are famous and there are literally hundreds of them. These two are extremely popular and for good reason, they are phenomenal.

    Peruvian sauces in bowls

    The first Peruvian sauce just means green chili or sauce and is called aji verde.  It is made with a touch of aji amarillo paste along with some chilies, cilantro, cheese, garlic, mayonnaise and oil and vinegar.  It is simple to just whiz up in your blender. The sauce will last for up to a week in the refrigerator so you can easily make both of these sauces ahead of time. They could be used on just about anything but on pollo a la brasa, the split roasted chicken they are exceptional.

    The second Peruvian sauce called aji huacatay is made with a huacatay paste which comprises what is also known as black mint.  It has a somewhat pungent flavor but combined with the other ingredients makes this sauce superb!  Huacatay is a member of the marigold or tarragon family and is indigenous to Peru.  The flavor lies somewhere between mint and basil.  It is difficult to explain but I highly recommend you try it.  Both aji amaraillo paste and aji huacatay paste can be found in most Latin markets or you can pick them up by clicking on the name/link through Amazon.

    Trust me if you make these two Peruvian sauces along with the pollo a la brasa, you will fully understand why Peruvian cuisine is now considered to be one of the best in the world.

    Did you know that Peru grows over 3000 types of potatoes?  If you would like to learn more about this amazing country be sure to check out “Our Journey to Peru.”  You can also get more authentic Peruvian recipes. If you make either of these Peruvian sauces, be sure to let me know how much you loved it in the comments below!

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Peruvian sauces in bowls
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    Peruvian Sauces Aji Verde & Aji Huacatay

    These two Peruvian sauces are famous and go beautifully with pollo a la brasa.

    Course Sauce
    Cuisine Peruvian
    Keyword Aji Huacatay, Aji Verde, Peruvian Sauces
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 4
    Calories 512 kcal
    Author Darlene at International Cuisine

    Ingredients

    for the aji verde sauce:

    • 2 fresh jalapenos or serrano roughly chopped
    • 1 Tablespoon aji amarillo paste see note below
    • 1 cup fresh cilantro leaves and stems
    • 2 Tablespoons grated cotija cheese or Parmesan cheese
    • 1 medium garlic clove minced
    • 1 Tablespoon vegetable oil
    • 1 teaspoon white vinegar
    • 1/2 teaspoon juice from 1 lime
    • 1/2 cup mayonnaise
    • Kosher salt and freshly ground

    For the huacatay sauce:

    • 2 cloves garlic chopped
    • 2 Tablespoons Vegetable oil
    • 3 scallions roughly chopped
    • 2 Tablespoons aji amarillo paste
    • 2 Tablespoons huacatay paste
    • 1/2 cup mayonnaise
    • 3 Tablespoons chopped cilantro
    • Salt and pepper to taste

    Instructions

    Instructions for the Aji Verde

    1. Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.

    2. Add mayonnaise and blend until homogeneous.

    3. Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.

    4. Unused sauce can be stored in a covered container for up a week in the refrigerator.

    For the Aji Huacatay

    1. Heat the oil in a small skillet and saute. the garlic over medium low
    2. In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
    3. Season with salt and pepper and refrigerate until ready to use.
    Nutrition Facts
    Peruvian Sauces Aji Verde & Aji Huacatay
    Amount Per Serving
    Calories 512 Calories from Fat 477
    % Daily Value*
    Total Fat 53g 82%
    Saturated Fat 15g 75%
    Cholesterol 25mg 8%
    Sodium 401mg 17%
    Potassium 137mg 4%
    Total Carbohydrates 8g 3%
    Sugars 3g
    Protein 2g 4%
    Vitamin A 10.9%
    Vitamin C 18.2%
    Calcium 4%
    Iron 2.5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Peruvian Suspiro De Limena (Caramel Meringue Parfait)

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    Peruvian Suspiro de Limena is a sweet caramel meringue parfait that literally means the “sigh of a Lima lady”.  I think that pretty much sums up how delicious this dessert is.  Made with sweetened condensed milk and evaporated milk it is an easy recipe to make.  Cooking them over low heat makes the milks turn a lovely caramel color.

    Peruivan suspiro de limena a caramel parfait in glasses.

    This Peruvian Suspiro de Limena recipe dates all the way back to the middle of the nineteenth century in Lima, Peru.  The first known record of it was actually called Manjar Real del Peru or the Royal Delight of Peru.  The dessert comes from a base of manjar blano which is the Peruvian name of the beloved dulce de leche in other parts of South America. Originally this was introduced by the Spanish as blancmange, a dish with a history dating back to the middle ages.   The meringue portion was also brought to Peru by the Spaniards.  It is the Peruvians who come up with these fusions of ingredients that make it world renown.

    This dish can be found all over Peru but is especially popular in Lima.  The inventor of the dish was developed by the wife of  poet Joes Galvez.  Galvez gave it the name Suspiro de Limena because he said it is sweet and light, like a woman’s sigh.

    This dish keeps well in the refrigerator so is easy to make ahead of time for your Peruvian feast. I hope you make it and please let me know if you loved it as much as I did.  After all who doesn’t love dulce de leche!

    Did you know that the largest flying bird on earth can be found in Peru?  It is the Giant Andean Condor.  Find out more about this amazing country and get more authentic Peruvian recipes be sure to check out “Our Journey to Peru“.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Peruivan suspiro de limena a caramel parfait in glasses.
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    Peruvian Suspiro de Limena (Caramel Meringue Parfait)

    Peruvian Suspiro de Limena literally translated means the sigh of a Lima lady.  I think that pretty much sums it up!

    Course Dessert
    Cuisine Peruvian
    Keyword Suspiro de Limena
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 268 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 12 oz can evaporated milk
    • 1 14 oz can sweetened condensed milk
    • 3 eggs
    • 1 cup sugar
    • 1/4 cup port wine
    • 2 Tablespoons water
    • 1/2 Tablespoon Cinnamon, ground

    Instructions

    Instructions:

    1. In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, (about 30 - 40 minutes). Take off the heat.

    2. Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of Tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. Peruvians call this manjar blanco.

    3. In another saucepan mix the sugar, port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
    4. Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form. For the whites to grow perfectly, they must have no trace of yolk, and the bowl must be dry and clean.
    5. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
    6. Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion, and dust with ground cinnamon.
    7. Serve at room temperature or cold from the refrigerator.
    Nutrition Facts
    Peruvian Suspiro de Limena (Caramel Meringue Parfait)
    Amount Per Serving
    Calories 268 Calories from Fat 27
    % Daily Value*
    Total Fat 3g 5%
    Saturated Fat 1g 5%
    Cholesterol 122mg 41%
    Sodium 49mg 2%
    Potassium 59mg 2%
    Total Carbohydrates 53g 18%
    Sugars 51g
    Protein 4g 8%
    Vitamin A 3.6%
    Calcium 2.8%
    Iron 3.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Paraguayan Tortillas (Payagua Mescada)

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    Paraguayan tortillas called Payagua mescada is a hearty deep fried fritter that is often served as a meal by itself.  It is believed that it originated after the triple alliance war back in the  late 1800’s.  Food was scarce and so one dish hearty meals became popular.  Although this is called a tortilla, it is not what most people consider a tortilla.  It is more like the Spanish tortilla which makes sense since Paraguay gained independence from Spain in 1811.

    A plate of golden brown paraguyan tortillas/

    Paraguayan tortillas are also called lampreado or lambreado.  We had it as the starter for our International Cuisine meal and it did not disappoint. What is not to love about meat, onions and yuca fried together to make a fritter?

    Mandioca is what yuca or cassava is called in Paraguay.  It is a staple ingredient as it is indigenous there.  Mandioca is served with literally every meal in one form or another.  It is considered a resistant starch, it is filling and is used the same way potatoes are in many other countries in the world.

    If you want to make this recipe plant paradox friendly, simply use grass fed ground beef, arrowroot starch instead of cornstarch and avocado oil for frying.  Yuca, aka mandioc, or cassava is high is carbohydrates with a low glycemic index.  It is naturally gluten free.  It also contains saponins  to help ease inflammation and balance your gut flora and minerals that perform numerous important functions in the body.

    Did you know that Paraguay is a landlocked country but has a navy?  If you would like to learn more, be sure to check out “Our Journey to Paraguay“. there you can also find more delicious and authentic Paraguay recipes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A plate of golden brown paraguyan tortillas/
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    Paraguayan Tortillas

    Paraguayan tortillas are a hearty fritter made with meat, yuca and onions.  If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.

    Course Appetizer
    Cuisine Paraguayan
    Keyword Paraguayan Tortillas
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8
    Calories 337 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb ground beef
    • 2 lbs cassava
    • 1 small onion chopped finely
    • 1 clove garlic minced
    • 1 Tablespoon salt
    • 1/4 teaspoon cumin, ground
    • 2 Tablespoons cornstarch

    Instructions

    1. Peel cassava, and boil in salted water until tender about 20 minutes

    2. Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.

    3. Drain the cassava and mash into a puree.  Add the mashed cassava into the ground beef mixture.  Add in the garlic, salt, cumin and cornstarch and mix well.

    4. With wet hands form little patties, the size of small hamburgers.

    5. Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.  Remove from oil and place on a paper towel to remove any excess oil.  

      A skillet of frying paraguayan tortillas

    6. Serve warm

    Nutrition Facts
    Paraguayan Tortillas
    Amount Per Serving
    Calories 337 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 4g 20%
    Cholesterol 40mg 13%
    Sodium 926mg 39%
    Potassium 473mg 14%
    Total Carbohydrates 45g 15%
    Dietary Fiber 2g 8%
    Sugars 2g
    Protein 11g 22%
    Vitamin A 0.3%
    Vitamin C 29.2%
    Calcium 3%
    Iron 8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Bife Koygua (Paraguayan Beef Stew)

    By

    Bife Koygua is a Paraguayan beef stew that is loved throughout the country.   There is often a big pot brewing as part of their famous asado’s.  This is a perfect example of how simple ingredients speak volumes.  The egg on top is simple delicious and an integral part of this stew.  It cooks up in a hurry so it can be made for both a special occasion or weeknight meal.  The ingredients in this stew are readily available.

    A bowl of Paraguayan beef stew with beef, egg and broth

    Although this bife koygua stew has potatoes in it, it is often served with a side of mandioca as well.  In Paraguay they really do eat mandioca with nearly every meal.  Mandioca is also known as cassava or yuca. If you would like to make this plant paradox compliant simply use cassava instead of potato, eliminate the peppers unless they are seeded and skinned, use grass fed beef of course and avocado oil instead of sunflower.

    The beef industry in Paraguay was recently given the green light to sell to US and EU markets after several setbacks due to the nasty foot-and-mouth disease.  This development will be very good for the country’s beef industry that is important for the economy there.

    Did you know that Paraguay is a big exporter of soybeans, stevia, and wheat as well as beef?  If you are interested in learning more be sure to check out “Our Journey to Paraguay” plus get some more authentic Paraguayan recipes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A bowl of Paraguayan beef stew with beef, egg and broth
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    Bife Koygua (Paraguayan beef stew)

    Bife Koygua is a super easy and delicious beef stew from Paraguay.  It is easy enough for a weeknight meal but also can easily be served for a special occasion.  It is yummy!

    Course Main Dish
    Cuisine Paraguayan
    Keyword Bife Koygua
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 2
    Calories 595 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 2 Tablespoons Sunflower Oil
    • 1 lb. Sirloin steak
    • 1 Onion cut into strips
    • 1 Garlic clove minced
    • 1/2 Red pepper cut into strips
    • 1/2 Green pepper cut into strips
    • 1 Potato medium thinly sliced
    • 1 leaf bay Laurel
    • 1 pinch Oregano
    • 1 tbsp Parsley chopped
    • 2 Eggs

    Instructions

    1. In a stock pot, lightly sear the meat in hot oil.

    2. Add the onion, the garlic, the peppers and sauté for a few seconds.

    3. Place potatoes, bay leaves, oregano and salt in the preparation.

    4.  Add hot water to cover the potatoes and a little more.

    5. Cook until the potatoes are al dente.

    6.  crack the eggs in the preparation, immersed in the cooking juice and cook for a few more minutes until desired doneness (If you need to add more hot water)

    7. When removing, sprinkle with chopped parsley.

    8. Serve warm
    Nutrition Facts
    Bife Koygua (Paraguayan beef stew)
    Amount Per Serving
    Calories 595 Calories from Fat 252
    % Daily Value*
    Total Fat 28g 43%
    Saturated Fat 6g 30%
    Cholesterol 302mg 101%
    Sodium 208mg 9%
    Potassium 1471mg 42%
    Total Carbohydrates 22g 7%
    Dietary Fiber 4g 16%
    Sugars 4g
    Protein 59g 118%
    Vitamin A 28.8%
    Vitamin C 98.3%
    Calcium 13.3%
    Iron 46.6%
    * Percent Daily Values are based on a 2000 calorie diet.

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