Continuando con mi recorrido...
Hoy he decidido continuar mi travesía por la intensa y rica cultura culinaria del Perú. Con mucho agrado he descubierto Amaru: Un pisco bar dedicado a tragos y pequeños platillos (o tapas). Amaru es el nuevo bar de la cadena Pio Pio que ya cuenta con 8 restaurantes.
Esta vez me pareció divertido entrar en la cocina y ver lo que sucede detrás del escenario.
Tuve la suerte de encontrar un restaurant que no sólo ofrece platillos fabulosos sino que, además, cuentan con gente super buena onda que me abrió las puertas y me hizo sentir una integrante más del equipo.
He cocinado con el Chef Charles Thomson. Aquí puedes ver una foto atestiguando la grata experiencia.
Además, han compartido con LFLs la receta de la salsa wanton! Gracias Amaru por vuestra generosidad !
Ingredientes:
- 1 taza de puré de frutos de la pasión
- 1 taza de puré de mango
- 1 taza de miel de abeja
- 1 cucharada de jengibre
- 1 cucharadita de ajo
Procedmiento:
1. Colóca en una olla todos los ingredientes y deja reducir por 30 minutos
2. Pásalo por un colador
3. Déjalo enfriar
4. Decóralo con sésamo
A continuación podrán también ver las fotos de estos deliciosos platillos.
Lo primero que hice fue beber un cocktail ¨Pisco Tuna¨ de fruta de cactus. El trago es delicioso y tiene una presentación bien chic.
Luego de cocinar, realizamos una degustación de todos los platillos y realmente estaban todos bien sabrosos.
Ceviche de camarones con salsita de mango, piña, jengibre, y jugo de naranja
Ceviche de salmón (jugo de limón, cebollita, ají limo, cilantro, batata y salmón) con salsita Amaru
Emapanditas de carne cortadas a cuchillo con salsita de aji amarillo
Croquetas de bacalao
Wantones con salsita de maracuyá o frutos de la pasión (mira arriba para encontrar esta deliciosa receta!)
La movida (como decimos en Argentina para referirnos a la hora en que la gente empieza a llegar al baile) comienza luego de las 5 pm. Me invitaron quedarme para conocerlo de noche. La oferta era tentadora pero, luego de la maternidad, los planes de último momento son más dificiles de organizar. Pero volveré amigos! Gracias por abrirme las puertas de Amaru y por esta maravillosa tarde!
84-13 Northern Blvd
Jackson Heights, NY 11372
On a final note for this entry, I have to thank Amaru again for this special day!
“La movida” (as we say in Argentina to refer to the time that people start to arrive at the party). begins after 5 pm. The even invited me to stay and experience more of the nightlife and the offer was tempting. However, as many mothers know, last minute plans are difficult to organize. But I am grateful for my day of cooking and eating with good people.
84-13 Northern Blvd
Jackson Heights, NY 11372
Continuing my journey...
Today, I decided to continue my journey through the intense and rich culinary culture of Peru. With great pleasure I discovered Amaru: a pisco bar dedicated to drinks and small plates (or tapas). Amaru is the new bar from the Pio Pio chain, which already has eight restaurants.
This time, instead of dining, I found it fun to enter the kitchen and see what happens behind the scenes. I was lucky to find a restaurant that offers not only great dishes, but one that also has super cool people who opened the doors and made me feel like a member of the team.
To top off my experience, I cooked with Chef Charles Thomson! Here you can see a photo testifying to this awe-inspiring experience:
They have also shared with the LFLs a wanton sauce recipe. Amaru, thanks for your generosity! Here goes:
Ingredients:
- 1 cup passion fruit puree
- 1 cup mango puree
- 1 cup honey
- 1 tablespoon ginger
- 1 teaspoon garlic
Procedure:
1. Mix all ingredients, place them in a pot and let the ingredients reduce, about
30 minutes
2. Pass the mixture through a strainer
3. Let the sauce cool
4. Garnish with sesame
You can look at the beautiful dishes, all delicious. Try the recipe to taste for yourself!
The first thing I did was drink a Pisco Cocktail: “Pisco Tuna” with cactus fruit. The drink is delicious and has a chic presentation.
After cooking, we conducted a tasting of all dishes. They were enjoyed by all and participants found them to be “really” tasty.
Shrimp Ceviche with mango sauce, pineapple, ginger, and orange juice.
Salmon Ceviche with Amaru sauce (lemon juice, onion, chili, cilantro, sweet potato and salmon).
Meat Empanaditas with yellow Aji sauce
Cod Fish Croquettes
Wanton with passion fruit sauce (see above to find this delicious recipe!)
On a final note for this entry, I have to thank Amaru again for this special day!
“La movida” (as we say in Argentina to refer to the time that people start to arrive at the party). begins after 5 pm. The even invited me to stay and experience more of the nightlife and the offer was tempting. However, as many mothers know, last minute plans are difficult to organize. But I am grateful for my day of cooking and eating with good people.
